- Total time20 min
- Makes~750g
- DifficultyEasy
The glossy buttercream on every Brooki cake
We make a tonne of cakes at Brooki: birthdays, engagements, weddings and gender reveals. Every week someone asks about our glossy buttercream, so here it is, start to finish.
It's our own take on American buttercream, with one key difference: the butter to sugar ratio. That's what makes it glossy, easy to decorate with, and not too sweet.
Whatever buttercream you make, sift first. Clumps of sugar don't beat out.
We use Colour Mill in the bakery. This buttercream soaks up colour, so you need less of it.
For the crumb coat we use a more traditional, sweeter ratio. It balances perfectly with the buttery outside layer.
The recipe
Makes about 750g, enough to fill and ice a two-layer cake.
Ingredients
Method
-
1
Cube the butter into 1.5cm pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Beat on high, scraping down the bowl twice.
5–7 min -
2
Once the butter is glossy and paler in colour, turn the mixer to its lowest setting. Add the icing sugar half a cup at a time until fully incorporated.
-
3
Turn the mixer back to high and beat until glossy.
About 5 min -
4
Turn the mixer to low, add the vanilla and mix until incorporated.
Baker's note: don't rush step 1. Beating the butter until it's pale and glossy is what gives the finished buttercream its shine.
Rather we did the piping?
This is the buttercream on every Brooki cake. Order one for pickup, or find 100 more tested recipes in Bake with Brooki.
