This is the most popular post on my blog, and the most viewed video on my YouTube channel, because it’s something we all have struggled with. In this video tutorial, I will show you my method for getting my cakes ice-rink smooth. And as an added bonus, I will provide my buttercream recipe below the video window.
This technique works best with an all butter icing. Feel free to try it with your own recipe, but I am providing my “kids” butter cream recipe if you want to try it. It’s a little on the sweet side, but I find it very tasty and workable!
Cup a Dee Cakes Kid’s Buttercream Recipe
- 2 lbs unsalted butter, at room temperature
- 16 Cups powdered sugar (4 lbs)
- 1 TBL plus 1 tsp vanilla extract
- 1/2 tsp salt
- 1 Cup heavy cream OR light corn syrup (not nearly as good, but works)
In a stand mixer fitted with the paddle attachment add all butter, salt and vanilla to 5 Quart bowl and blend. Scrape down bowl. Add ½ of the powdered sugar in stages (put a clean dish towel over the mixer and bowl to keep sugar dust down). Add all of the whipping cream and blend. Scrape down bowl. Add the rest of the powdered sugar in stages until it is blended in. Scrape down bowl. Now whip the fool out of it on super high for about 2-4 minutes depending on the strength of your mixer. The icing will go much lighter in color, fluffier and a good spreading consistency. You should notice the icing begin to increase in volume (it will fill the mixer bowl).
You can leave the icing out of the fridge for a few days, it will be fine. Re-whip it when it’s been sitting for the best results.
-- Jenniffer White, Cup a Dee Cakes