We’ve just been having a discussion in the office about our favourite buttercream flavours! What’s your favourite buttercream flavour? Do comment below!
Lindy's Buttercream Roses Cupcakes
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We’ve just been having a discussion in the office about our favourite buttercream flavours! What’s your favourite buttercream flavour? Do comment below!
Lindy's Buttercream Roses Cupcakes
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My favorite buttercream is ‘Lemon’ on a Banana Cupcake. Yummy!
I have just made mint buttercream on chocolate cupcakes and it was great!
Hi Lindy, This is a querry. Which is the best butter to use for buttercream recipe.
Unsalted butter, the type that in the UK comes in a 250g block
How long will buttercream be ok once it has been used as a filling in your cake, and would this apply to any flavour?
Hello Anne,
The flavour of your buttercream is irrelevant to how long it will keep fresh.
The key thing is to keep your cake cool and dry (not in the fridge).
In a cool environment, the buttercream should stay fresh for a few days.
I live in the US and was wondering what type of sugar here would be the same as your caster sugar? I have several of your books and love them but making the recipes have been a challenge. They are either too dry or crumbly. Should I change any of the steps since we live in different locations? Thanks so much for your help.
Hello Cindy,
We would recommend using superfine sugar. Why not have a look at our blog on the Perfect Madeira using this link it may help.
Jane
Thanks so much Jane. Have a great weekend
Im looking for how to make rose swirls out of buttercream. I have seen the finished result, but have no idea how to even start!!!
Instructions are in my new cupcake book!
Hello!
I was just looking for the recipe for the white chocolate buttercream that Jane made for her son’s birthday cake, but can’t find it anywhere! Is it on here?
Also, did she use the chocolate mud cake recipe that’s on here?…I’m going to try to replicate it for my boyfriends birthday! Thanks!
Hi Lindy
i have just made buttercream, with icing sugar cocoa powder a little milk and a few drops of orange extract, and piped it on my cakes with your 12 star nozzle but it has started to seperate please could you tell me why this has happened im making my nieces wedding cupcakes next year so im trying to get them perfect. Many Thanks, Pippa
Hello Pippa,
When we use buttercream in our workshops we just use a mixture of icing sugar and buttercream – no milk, so this could be the problem.
Jane
hi,
could anyone give me some help here
im new to this buttercream and icing toppings
but my family are saying they find it very rich
or sickly,
is there anyway of making it not so???
many thanks here for any advice
i love buttercream so im guessing i must have a sweet tooth!
Hi Lindy,
I saw a comment asking how to make the rose swirls and you mentioned it is in your book. Are you referring to the picture you posted up right on top…Would like to get a copy if you discuss it in it..:) Do you give information on what are the tip number? Thanks a lot…
Hello Julie,
It can be very sweet if you are putting a lot of buttercream on your cupcakes. Try flavouring your buttercream, it may be more popular with your family!
Jane
Hi Julie
Another idea is to try Swiss meringue buttercream, it’s not as sweet. Recipe in my cupcake celebration book
I also like adding fresh fruit purees to my buttercream, try mango – yum!!
Hope this helps
Lindy
Hi Carol
The picture above is from my cupcake celebration book and yes there are instructions in the book as to how to pipe the swirls. Regards the patterns that each tube gives the best place to see this is on the piping tube page of our online shop
Happy Shopping
Lindy
Hi Lindy,
I have been asked to make a fruit cake and cupcakes for a friend’s daughter’s wedding. The wedding is the last Sunday in August and is to be held in Guernsey. My problems are numerous, we live in Lancashire so have booked to get to Guernsey by sea and road leaving home 5 days before the wedding. I can have access to a kitchen for decorating purposes at the future mother in law’s home.
My plan is to make the cakes before we leave and cover them probably with a soft icing either sugar paste or a royal icing with glycerine.
I have bought your cup cake book and am busy experimenting with the various flavours, the orange and poppy seed cake is delicious but after a week was on the dry side. So I will try the other cakes which you say will last for at least a week. However the bride has expressed a preference for a buttercream topping which I personally do not think will be viable because of the high average temperature which is likely in Guernsey in August. What are your thoughts on that one please?
The future bride would like figures of her and her fiance on top of the fruit cake and so I think that it will have to be an Artista soft model. Your workshop is over so do you have any tips or instructions for using this medium? I have made figures from modelling paste on previous occasions but have always had problems with standing figures in hot weather==== again a reason for using Artista Soft. Any help or advice you can give me will be very gratefully received.
Thanks in anticipation,
Pat Williams
Hi Pat,
Lindy recommends baking a fruit cake as this will keep well and to decorate the fruit cake before you leave home.
Or if you are using the orange and poppy seed recipe store it in tupperware, then put the buttercream on the night before the wedding or on the morning. Do not use swiss meringue.
For the figures Lindy would use Artista.
Here is a discussion about the workshop, this may help you:
http://www.lindyscakes.co.uk/Blog/2009/03/01/artista-soft-modelling-class/
Good luck and I hope the cake decorating goes well.
Marina
Hello, I was planning on making a white chocolate chip sponge cake and was wondering what flavour buttercream would be best suited? Thanks
x
Hi Steena,
Lindy would use something like a fresh Raspberry puree added into the buttercream, however this will affect how long it would keep.
Hope it is a sweet success!
Marina
i have a couple of really nice topping for cupcakes or fillings for cakes i make dulce de leche from condensed milk sprinkled with homemade honeycombe but just as lovely on its own on top of either a vanilla bean cupcake or caramel of coffee cupcake. another lovely topping is chocolate hazelnut buttercream if you like chocolate on a chocolate cupcake. also try mixing homemade lemon curd and passionfruit into a buttercream very refreshing. kerry
I personally love, love, LOVE, Swiss Meringue Buttercream. It’s nowhere near as sweet as the normal stuff, but it can get a bit soft. Nothing a spell in the fridge and a quick mix up doesnt fix though.
It’s got the most fantastic texture and is so easy to make!
Add a tablespoon of lemon curd to your buttercream as liquid flavouring tend to make the buttercream too wet to pipe, also another idea is to add sieved cooked fruit once cold for a lovely fruity buttercream, ive even added smooth peanut butter…..
Adding lemon curd to buttercream sounds lovely Dee.
We love to hear tips from other sugarcrafters.
Keep them coming!
Marina