Making crème pâtissière
Read more
Keep Learning with Kenwood: Making buttercream
There are different types of buttercream, which, while all butter and sugar based, are prepared in slightly different ways, to produce different end results. In this guide we will share how to make three types of buttercream using your stand mixer- Swiss Meringue, classic American and flour, explaining the differences between them and when to use them.
Swiss meringue buttercream
Made by heating egg whites and caster sugar together before adding butter, Swiss meringue buttercream is a wonderfully light and smooth, almost cloud-like icing. Because it’s so soft, it’s more suited to filling layers and icing cakes than piping work.
When making Swiss meringue buttercream it’s important that both the egg whites and butter are at room temperature before you start.
Here’s what you’ll need to make it using your Titanium Chef Patissier XL. This makes 785g, which would be enough to ice a cake to serve 8 people:
Ingredients
6 egg whites, at room temperature
195g caster sugar
510g unsalted butter, cubed and at room temperature
1 ½ tsp vanilla extract
Salt, to taste
Method
Lift the Chef Patissier XL head and fit the heat shield and whisk tool. Attach the EasyWarm bowl.
Add the egg whites and caster sugar to the bowl and fit the splash guard. Heat at heat setting 9 on speed 1 for about 4 minutes, until the mixture reaches 60ºC. Then mix on speed Max for 30 seconds, until foamy.
With the machine still running, gradually add all the butter. Mix on speed Max for 5 minutes. Don't worry if the mixture looks very runny as you start adding the butter, it will thicken up.
Add the vanilla extract and salt (to taste), and then mix on speed Max for 30 seconds to combine.
How to use
The Swiss meringue buttercream is flavoured with lemon curd and zest to make this stunning coconut and lemon buttercream two-tier cake. It's the perfect showstopper for any special occasion.
When making Swiss meringue buttercream it’s important that both the egg whites and butter are at room temperature before you start.
Here’s what you’ll need to make it using your Titanium Chef Patissier XL. This makes 785g, which would be enough to ice a cake to serve 8 people:
Ingredients
6 egg whites, at room temperature
195g caster sugar
510g unsalted butter, cubed and at room temperature
1 ½ tsp vanilla extract
Salt, to taste
Method
Lift the Chef Patissier XL head and fit the heat shield and whisk tool. Attach the EasyWarm bowl.
Add the egg whites and caster sugar to the bowl and fit the splash guard. Heat at heat setting 9 on speed 1 for about 4 minutes, until the mixture reaches 60ºC. Then mix on speed Max for 30 seconds, until foamy.
With the machine still running, gradually add all the butter. Mix on speed Max for 5 minutes. Don't worry if the mixture looks very runny as you start adding the butter, it will thicken up.
Add the vanilla extract and salt (to taste), and then mix on speed Max for 30 seconds to combine.
How to use
The Swiss meringue buttercream is flavoured with lemon curd and zest to make this stunning coconut and lemon buttercream two-tier cake. It's the perfect showstopper for any special occasion.
American buttercream
Made by creaming butter and sugar with milk, American buttercream is the simplest buttercream to make, as well as the sweetest, due to the high sugar to fat ratio. It has a thicker texture than Swiss meringue buttercream but is still soft and easy to spread and pipe, so ideal for decorative work. It’s also a great blank canvas which can be flavoured or coloured with pretty much anything- melted chocolate, cocoa, jam, curd, extracts like almond or peppermint, or spices.
As with when you’re making Swiss meringue buttercream it’s really important that the butter is at room temperature when you start, to ensure your end result is creamy and lump-free. Get it out of the fridge in advance and cut into cubes to help it to soften up.
Here’s how to make American buttercream using your Titanium Chef Patissier XL. This recipe makes 1.95kg, which is enough to ice a cake serving 6-8 people:
Ingredients
650g unsalted butter, cubed and at room temperature
1300g icing sugar
1/4 tsp salt
2 tsp vanilla extract
1 tbsp milk
Method
Lift the Chef Patissier XL head and fit the heat shield and creaming beater. Attach either the EasyWarm or Mixer bowl.
Add the butter to the bowl and fit the splash guard. Start the machine on speed Min, and gradually increase speed. Mix on speed 1 for 30 seconds.
Add half of the icing sugar to the bowl, along with the salt, vanilla extract and milk.
Start the machine on speed Min and gradually increase speed. Mix on speed 1 for 30 seconds, then increase to speed 3 for 2-3 minutes, until the mixture is smooth and fluffy.
Scrape down the sides of the bowl with a spatula before adding the remaining icing sugar to the bowl. Start the machine on speed Min and gradually increase speed. Mix on speed 1 for 30 seconds, then increase to speed 3 for 2-3 minutes, until the sugar is all combined and the mixture is smooth. You can add more milk if the mixture needs loosening.
How to use
Unused buttercream can be stored in the fridge in an airtight container for up to a week. Bring back to room temperature before using- you may need to beat again to loosen it up.
As with when you’re making Swiss meringue buttercream it’s really important that the butter is at room temperature when you start, to ensure your end result is creamy and lump-free. Get it out of the fridge in advance and cut into cubes to help it to soften up.
Here’s how to make American buttercream using your Titanium Chef Patissier XL. This recipe makes 1.95kg, which is enough to ice a cake serving 6-8 people:
Ingredients
650g unsalted butter, cubed and at room temperature
1300g icing sugar
1/4 tsp salt
2 tsp vanilla extract
1 tbsp milk
Method
Lift the Chef Patissier XL head and fit the heat shield and creaming beater. Attach either the EasyWarm or Mixer bowl.
Add the butter to the bowl and fit the splash guard. Start the machine on speed Min, and gradually increase speed. Mix on speed 1 for 30 seconds.
Add half of the icing sugar to the bowl, along with the salt, vanilla extract and milk.
Start the machine on speed Min and gradually increase speed. Mix on speed 1 for 30 seconds, then increase to speed 3 for 2-3 minutes, until the mixture is smooth and fluffy.
Scrape down the sides of the bowl with a spatula before adding the remaining icing sugar to the bowl. Start the machine on speed Min and gradually increase speed. Mix on speed 1 for 30 seconds, then increase to speed 3 for 2-3 minutes, until the sugar is all combined and the mixture is smooth. You can add more milk if the mixture needs loosening.
How to use
Unused buttercream can be stored in the fridge in an airtight container for up to a week. Bring back to room temperature before using- you may need to beat again to loosen it up.
Flour buttercream
Sometimes known as ermine frosting or heritage frosting, flour buttercream is made with flour, sugar, milk and butter. It has a luxuriously smooth and silky texture and is not too sweet, making it ideal to pair with richer cakes like red velvet or chocolate.
This recipe makes 1.95kg, which is enough to ice a cake serving 6-8 people:
Ingredients
120g plain flour
400g caster sugar
Salt, to taste
490g milk
2 tsp vanilla
455g unsalted butter, cubed and at room temperature
Food colouring (optional)
Method
Add the flour, caster sugar and salt to a medium saucepan. Use a hand whisk to mix together before adding the milk and vanilla. Stir again to combine.
Cook over a medium heat, stirring constantly. Once the mixture starts to boiRemove from the heat and transfer into a large bowl. Cover the bowl with cling film to prevent a skin forming and leave to cool for about 1-2 hours.
Once the mixture has cooled to room temperature, fit the creaming beater and Mixer bowl to your stand mixer. Add the butter to the Mixer bowl and fit the splash guard. Mix on speed 3 for 3 minutes.
Scrape down the sides of the Mixer bowl with a spatula before gradually adding in the flour mixture, one tablespoon at a time. Mix on speed Min for about 3 minutes 30 seconds.
If you want to colour your buttercream, add the food colouring to the Mixer bowl now and mix on speed Min for 2-3 minutes, until smooth and fluffy.
How to use
Flour buttercream can be made in advance and stored in the fridge for up to a week, or frozen for up to three months. To use, allow the buttercream to return to room temperature before transferring to the Mixing bowl and beating with the creaming beater for a few minutes.
This recipe makes 1.95kg, which is enough to ice a cake serving 6-8 people:
Ingredients
120g plain flour
400g caster sugar
Salt, to taste
490g milk
2 tsp vanilla
455g unsalted butter, cubed and at room temperature
Food colouring (optional)
Method
Add the flour, caster sugar and salt to a medium saucepan. Use a hand whisk to mix together before adding the milk and vanilla. Stir again to combine.
Cook over a medium heat, stirring constantly. Once the mixture starts to boiRemove from the heat and transfer into a large bowl. Cover the bowl with cling film to prevent a skin forming and leave to cool for about 1-2 hours.
Once the mixture has cooled to room temperature, fit the creaming beater and Mixer bowl to your stand mixer. Add the butter to the Mixer bowl and fit the splash guard. Mix on speed 3 for 3 minutes.
Scrape down the sides of the Mixer bowl with a spatula before gradually adding in the flour mixture, one tablespoon at a time. Mix on speed Min for about 3 minutes 30 seconds.
If you want to colour your buttercream, add the food colouring to the Mixer bowl now and mix on speed Min for 2-3 minutes, until smooth and fluffy.
How to use
Flour buttercream can be made in advance and stored in the fridge for up to a week, or frozen for up to three months. To use, allow the buttercream to return to room temperature before transferring to the Mixing bowl and beating with the creaming beater for a few minutes.
Other readers also enjoyed...