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Hello! I'm Jemma, I'm from Crumbs and Doilies cupcakes. I really want to show you how to
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make some awesome cupcakes and the first thing you need to do, apart from having cupcakes
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obviously. Is learn how to make perfect buttercream. So we're going to do that right now.
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Buttercream obviously has butter in it. You're going to need 200grams of that. You need to
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make sure that your butter is nice and soft. This one's straight out the fridge so if I
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tried to use this it would be really difficult and it would take forever and might even break
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my mixer. But it wont break my soul. I'm going to use this free standing mixer,
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I'm just going to turn this on and have it on a medium speed. If you don't' have one
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of these you can use like a hand blender, the one's with the two pronged mixer things
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that go into the. They're pretty good actually for small quantities. If you're really old
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school you can do it with a wooden spoon but you know get ready to pump because that is
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hard! Ta da! As you can see its so much paler than
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it was when it went in and it's like fluffed itself up ready to have some icing sugar put
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in. This is 450 grams of icing sugar, which I have sifted and I'm going to sling half
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of that in, starting on a slow speed which is really important! Because if you don't
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you're doing to end up with a face full of icing sugar which has happened to me many
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times! Let's get this stuff in. And just do exactly
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the same thing as you did a minute ago. Just start slow and increase the speed. People
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always ask us how we get our buttercream to be so white. The only trick to really pale
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and really soft fluffy buttercream is time. A lot of people just rush it and end up with
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some really thick and stodgy and kind of like eurgh, claggy. Which doesn't make a very tasty
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cupcake. Just give it some patience, patience is a virtue.
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Now we're going to add some milk to make it really lovely! So right down to the minimum
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speed. Two tablespoons for this amount. No matter how good these mixers are, there will
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always be a bit it can't reach at either the bottom or round the sides. So get your spatula
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in there and give it a bit of a poke around. Make sure all of that stuff is getting mixed
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up as well. I'm going to put some vanilla extract in, for this amount of icing , like
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half a teaspoon. Use the good stuff. Don't use vanilla essence, i don't even know what
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that is. It's gross. Butter cream's ready, oh yeah! Really soft
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and velvety and fluffy and gorgeous and yummy and they should also taste good. Hopefully.
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There's no way it's not going to taste good! So before you start, take your utensil, whatever
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you're using. I'm using a spoonula. It's kind of like a spoon, kind of like a spatula. It's
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a spoonula. You can use anything really, a palette knife's good, or even a teaspoon would
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work. To cover a cupcake with buttercream, you want
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about this much to start with. Like a squashed ball perhaps. And then grab your cake, you're
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going to blob your icing on and you;'re going to bounce it around as well as turning it
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like this. So here it goes, plop. Plop, turn and bounce. Kind of like tapping your head
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and rubbing your tummy at the same time a little bit but once you have a few goes at
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it. you'll get the hang of it. So you want to cover the whole cake but be mindful you're
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not splishing it over the sides. Then when you get to the top do a little flourish.
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You need to make sure tour buttercream is still wet, so don't wait to long. We're going
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to sprinkle. SO just grab some and sprinkle from a height and just sprinkle.
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So there we have it, a beautifully hand iced buttercream cupcake for you to eat, or share
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or just eat.
