Not-So-Basic

Buttercream
Decorating Ideas

Created exclusively for Craftsy

by Lyndsay Sung
Jessie Oleson Moore
1& www.craftsy.com

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TABLE OF CONTENTS

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07
10
13
16
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Crusting Buttercream
How to Make the Prettiest Piped Flower Cupcakes
Delicious Ways to Flavor Homemade Buttercream
Recipe for Brown Sugar Buttercream
How to Make Glow-in-the-Dark Buttercream
Meet the Experts

CRUSTING

Buttercream

By Jessie Oleson Moore

When you think of the word crust, you probably think more of
pie than cake. But crust can also be an important term to assign to
cakesparticularly pertaining to buttercream. A crusting buttercream
is one that will set up firmly enough so that it can be touched lightly
without making a mark. Although still relatively delicate, this crust can
be a very helpful asset to decorators, making a nicely primed surface for
all sorts of cake decoration, from decorative piping to fondant or gum
paste adornment.

HOW DOES IT WORK?

In a nutshell, the buttercream will crust as a result of the sugar and
liquid solidifying.
What is the purpose of crusting buttercream? To give a couple of
examples:
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AS A PRIMER
Crusting buttercream can be an asset as a base
atop which additional adornment will be applied.
Once it sets, you will have a firmer working surface,
which will make your life a lot easier when applying
delicate piping such as in the photo on the left. This
firmer surface will also act as a wonderful backdrop
for adhering fondant or gum paste decorations.
AS ARMOR

Photo via Craftsy member Ditut

Cakes that are covered all over with a piped design

as its primary icing, such as this one, can benefit
from using a crusting buttercream. The icing is piped
while the buttercream is still quite soft, but as it
sets it will become firm, which makes the delicate
shapes a bit sturdier. Additionally, cakes that are
decorated or iced with a crusting buttercream are
better able to withstand the elements, making it a
decorators friend when it comes to hot weather
cake decoration.
ARE THERE ANY DOWNSIDES TO CRUSTING BUTTERCREAM?
Here are some considerations that may be of interest:
Many crusting buttercream recipes rely heavily on solid vegetable
shortening. Some include all vegetable shortening (no butter), some
include part butter and part vegetable shortening. The solid nature of
shortening and the fact that it doesnt melt as quickly makes it a good
choice, texture-wise; however, many agree that the flavor benefits
from the addition of at least some butter.
Because confectioners sugar is vital to getting the texture right,
crusting buttercreams tend to be very sweet.
This type of buttercream does, as the name implies, crust and
become firm, so making changes or wiping away part of the icing and
having a re-do can be difficult.
Now that youre educated on the ways of the crusting buttercream, lets
discuss how to make it for your next cake! Before offering the recipe,
here are some notes and suggestions:
Be sure you have your cake(s) baked, cooled, leveled and ready.
Although a crusting buttercream wont set up instantly, it is best to be
used to ice a cake fairly soon after whipping up a batch.
If you are not able to ice your cake directly after making the icing,
its OK. Although it is best the same day made, the icing can be
stored overnight at cool room temperature in an airtight container,
or refrigerated for several days in an airtight container. Bring to room
temperature before using to ice a cake.
Be sure that you have enough time allotted to allow the buttercream
to set before adding other decoration or icings.

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 If you want a pure white crusting buttercream, strive to use butter

without colorings added (read the label to see if it has any added) or
consider using all shortening instead of part butter. Also, use clear
vanilla extract instead of the regular brown-tinted extract, which will
add a slight beige tint to the buttercream.
If youd like to impart a different flavor, you can use any number of
different extracts instead of vanilla, but be aware that if they have a
tint, it may impart a color to the buttercream.
Adding coloring to the buttercream is fine, but keep in mind that you
may want to reduce the amount of liquid you add to the mixture.
When it comes to the milk in the recipe, you can also substitute
water, lower-fat milk or even cream. Just be sure to add the liquid a
little at a time to see the quantity that will give you a consistency that
works for you. Keep in mind that the amount of liquid you add may
vary depending on the season, as weather conditions (humidity and
heat) can affect the texture.

Crusting Buttercream Icing

This recipe is adapted from what is often called the Viva
method named after a brand of paper towels, which, owing to their
flat (non-quilted or textured) surface, works extremely well for flattening
the surface of your crusting buttercream.
STEP 1:
In the bowl of an electric mixer, cream the butter, shortening and vanilla
extract until smooth, 3 to 5 minutes on medium speed. Stop the mixer.
STEP 2:
INGREDIENTS:
1 bag (2 pounds) sifted
confectioners sugar

Add about of the confectioners sugar. You need to add this gradually,
or you might have a sugary snowstorm in your kitchen when you
start to mix.

1 cups solid vegetable

shortening

Mix on low speed until incorporated. Pause to scrape the sides of

the bowl down with a rubber spatula and add another of the
confectioners sugar. Continue mixing and pausing to scrape down the
sides of the bowl and add more confectioners sugar until youve added
it all. This mixture will likely be quite thick.

1 tablespoons vanilla extract

STEP 3:

/ to cup whole milk (to

desired consistency)

Add 1/8 cup of the milk and mix at low speed until incorporated. At this
point, its up to you whether or not youd like to add more its a matter
of your preference for the consistency.

1 stick unsalted butter, softened

and cut into inch cubes

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STEP 4:
Ice your cake. Try to apply the icing as smoothly as possible.
STEP 5:
Let set for 20-30 minutes to form a crust.
STEP 6:

If youd like a flat surface on your cake, once it has crusted, you can use a
square of un-patterned paper towel (or, if you dont have that, a sheet of

clean, white paper or parchment paper will do). Lay the paper on the area
of the cake you want smoothed and using your hand, a spatula, a fondant
smoother or even a clean and unused credit card, smooth the icing.
STEP 7:
Once smoothed, decorate in any way youd like!

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HOW TO MAKE

the Prettiest Piped Flower Cupcakes

By Lyndsay Sung

Perfectly in season all year round, these buttercream rose topped

cupcakes will prettify any dessert table, from a tea party to bridal shower
to a wild rose wedding cake spread. If youve ever wondered how to pipe
buttercream flowers, lets start with piping a pretty petaled rose right on
top of the nearest cupcake. No flower nail needed here!

WHAT YOU WILL NEED:

Start with a batch of cupcakes in any flavor (I used vanilla).
A batch of vanilla buttercream tinted pink (I used a tiny amount of
fuchsia gel color).
A piping bag fitted with a rose petal piping tip (I used #104).
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The rose petal piping tip looks like

a teardrop, with a skinny end and
a larger opening end.

STEP 1:
Many cake decorators start by making a cone shape for the center
of their rose. Instead, I like to pipe a tightly petaled mini rosette.
Start in the center of your cupcake to make a tight mini rosette. Hold
the piping bag so the larger end is touching the center of the cupcake.
Squeeze the piping bag and form a rainbow-like motion with the piping
bag while turning the cupcake at the same time to create a ribbon
rainbow-like shape. Yes, three things at once!
This is one of those techniques where practice makes perfect
try it
a few times to get the hang of it! If you dont like the results, you can
scrape off the rose from your cupcake and start again.

STEP 2:
Pipe another rainbow, slightly overlapping the last one, going round until
youve created a tight rosette.
Essentially you are piping more rainbow shapes and circling around
the center rosette, like the petals of a rose. Pipe more petals around the
rosette, creating a second row of petals.
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STEP 3:
Continue building your rose - pipe another row of rainbows,
building outward.
STEP 4:
Keep piping round and round until the entire top of the cupcake is
covered in pink buttercream petals. You can also make smaller roses with
less petals and finish your cupcakes with green buttercream piped leaves
if you so desire.
Birds-eye view of the cupcake thus far.
Remember, each petal must overlap
slightly to resemble a rose.

Continue piping the remainder of your cupcakes with the buttercream

rose effect.
So pretty! Keep on practicing to get the rose look that you like best.

Delicious Ways to Flavor

HOMEMADE BUTTERCREAM

By Jessie Oleson Moore

For some, cake is merely a vehicle for buttercream. While we believe that
its the balance of cake and buttercream that makes for a perfect taste
experience, its hard to deny that theres a lot to love about the sweet,
spreadable stuff: It adds moisture, flavor and richness to cakes. Plus, its
a fun and fundamental medium for cake decorating!
But even an inherently wonderful foodstuff such as buttercream can
be improved by upgrading the ingredients and adding flavors. Here
are some easy ways to indulge your sweet tooth by making buttercream
even better.

Upgrade Your Ingredients

Elements to Elevate

Using quality ingredients is an

easy way to upgrade the flavor
of your buttercream. Here are
some ingredients we think are
worth upgrading.

Vanilla buttercream is a fantastic canvas with which you can add

flavor and texture. Here are just a few ways to transform simple vanilla
buttercream into something truly special.

BUTTER
All butters are not created
equal. Lesser-quality butters
actually have less butter and
more air and water in them.
Investing in European-style
or cultured butters can bring
a whole new world of flavor
to your buttercream.
SUGAR
Making your own confectioners
sugar is another fantastic
way to make your icing special.
Homemade confectioners
sugar can also be made with
infused or flavored sugars,
adding an extra nuance
to flavors.
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CHOCOLATE
Chocolate can add flavor to your buttercream in a number of ways. You
could stir in melted chocolate (coolednot super hot) to create a swirl
effect, or you could add ganache for a portion of the butter. You could
also stir in cocoa powder for a subtle chocolate flavor.
COCONUT
Creamy coconut adds a beautiful flavor to buttercream. Add
2 tablespoons of coconut cream to your buttercream, and stir
in a little extra sugar if needed to attain a spreading consistency. For
a coconut-filled flavor, stir in toasted coconut, or garnish your cake
with coconut shreds.
BERRIES AND FIRM FRUITS
There are a number of ways to incorporate firm fruits to buttercream, but
we love this method of reducing the juices of the fruits and using them,
too. Heres how you do it: add some sugar to the fruit and wait until it
begins to release its juices. Drain the fruit, blot it dry, and cut into tiny
pieces to add to the buttercream, reserving the juice. Reduce the juice
with sugar until it becomes a syrup; let this come to room temperature
and add it to the icing.

Upgrade Your Ingredients

Continued
EXTRACTS
You can even mix your vanilla
extract with part almond or
another extract to give your
buttercream a fascinating and
subtle flavor.
SALT
Wait...salt? In super-sweet
buttercream? As Dorie
Greenspan says, Salt is pastrys
unsung hero...a pinch is enough
to balance the sugar in a tart
crust, underscore the flavor
in any chocolate dessert, give
caramel that certain je ne
sais quoi. Though it doesnt
regularly appear on many
buttercream recipes, adding just
the teensiest bit to buttercream
can bring out every other flavor
in the best possible way.

Note: For canned fruit, drain the fruit first. The step of adding sugar to
release juices is not necessary. Do, however, reduce the juices with sugar
to form a syrup to add.
CHEESE
Soft cheeses can be a great addition to buttercreamsimply swap out a
portion of the butter. Were not just talking cream cheese here: You can
also add soft homemade goat cheese or mascarpone. Cheese will not
only add a nice tang, but a pleasing richness that will complement sweet
cakes. The stronger the flavor of the cheese, the less you will need to get
the flavor point across.
CITRUS FRUIT
Citrus can add a wonderful brightness to buttercream. Add a few
teaspoons of citrus juice, along with the chopped zest, to your
buttercream. You may have to add a little extra confectioners sugar
to make the buttercream firm.
BANANAS OR SOFT FRUITS
No need to drain soft fruits that dont release juices. Simply pure the
fruit and add it to the buttercream in place of part of the butter for
a wonderful flavor.
JAMS AND CURDS
Several tablespoons of the fruit curd can be added to the icing to give
it a subtle fruit flavor. With stronger-flavored preserves, such as lemon
curd, add a little at a time.
NUTS
Add finely chopped toasted nuts to the icing for a nice crunch and flavor.

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To augment the flavor, add the same flavor extract as a complement

(toasted almonds with almond extract, etc).
NUT BUTTERS
Nut butters such as peanut butter, almond butter or even Nutella, are
fantastic additions to your buttercream. Stir in a couple of tablespoons
to your recipe. Mix well to ensure the nut butter is evenly distributed.
PUDDING OR CUSTARD MIX
Pudding or custard mix will lend a wonderful, rich flavor to your icing.
Stir in about 2 tablespoons for a buttercream that will set firm and take
on the flavor of the mix. However, be sure to use this icing soon after
making it so it doesnt set before youve iced your cake.
HERBS AND SPICES
Add freshly ground spices a little at a time until your desired flavor has
been reached.
Note: Freshly ground and toasted spices will be more flavorful
than packaged.

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Recipe for:

BROWN SUGAR BUTTERCREAM

By Jessie Oleson Moore

Go beyond chocolate and vanillaget out your buttercream rut with a

delightful brown sugar buttercream recipe youll come back to time and
time again.
Its difficult to say what is the absolute best part of this brown sugar
buttercream recipe. After all, it has so many fantastic attributes that make
it a valuable addition to your recipe box.
Is it the fact that it kind of tastes like chocolate chip cookies without the
chips? Or is it the delightful little crunch that the granules of caramel-y
brown sugar lends the otherwise velvety buttercream? Or is it the fact
that it works so beautifully with just about any type of cake, be it sponge
or foam, chocolate or vanilla?
Likely, its a little bit of all of the above. Of course, it doesnt hurt that this
recipe comes together in mere minutes, and tastes good with not only
layer cakes but as a filling for whoopie pies or cookie sandwiches, or as a
topping for brownies or blondies.

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Before we get started, lets address some of the buttercream

questions you might have:
CAN I USE DARK OR LIGHT BROWN SUGAR?
Yes; the taste of the buttercream with the dark brown sugar will be more
assertive, so consider this when deciding what type of cake youd like to
pair it with. Use stronger cake flavors that can stand up to the flavor.
HOW CAN I SPICE IT UP?
Brown sugar loves spices. This recipe includes cinnamon, which amps
up the comforting flavor of the brown sugar in this buttercream. You can
add more if you like: up to 2 teaspoons of ground cinnamon, and/or 1
teaspoon of pumpkin pie spice or nutmeg, tastes wonderful.
WHAT TYPES OF CAKES OR SWEETS DOES THIS WORK WITH?
Its perfect with earthy cakes such as banana or carrot; however, it also
works quite well with spice cookies, sugar cookies, snickerdoodles or
gingerbread. A plain vanilla cake is a nice canvas, too. We wouldnt turn
you away if you put it on top of brownies, either.

Recipe for Brown Sugar Buttercream

INGREDIENTS:
2 sticks unsalted butter, at
room temperature

STEP 1:
Cream the butter until fluffy. Add the brown sugar and cinnamon; beat
until it has become smooth in texture, yet fairly light and fluffy.

cup light brown sugar,

packed
1 teaspoons ground cinnamon
4-6 cups confectioners sugar
1 teaspoon vanilla extract
teaspoon salt
cup of milk or half and half,
plus more if needed
Note: This recipe yields a
perfect amount of buttercream
to ice a two-layer 9-inch cake
or a 9x13-inch oblong cake.
This recipe can be doubled.

STEP 2:

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Add three cups of the confectioners sugar, and mix on low speed so that
you dont have a snowstorm. Stir in the vanilla extract, salt and milk or

half and half. Stir until incorporated; scrape down the sides of the bowl
occasionally to make sure there arent any unmixed portions on the
bottom or sides of the bowl.

STEP 3:
Add the remaining confectioners sugar to your taste. If it becomes too
stiff, add a bit more cream.
Store unused portions of the buttercream in the refrigerator for up
to a week.

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HOW TO MAKE

Glow-in-the-Dark Buttercream

By Jessie Oleson Moore

Want a party trick that will really knock your friends socks off? All youve
got to do is (1) pretend youre in college again and buy some black lights,
and (2) learn how to make glow-in-the-dark buttercream. Your cake
decorating may never be the same.

This is a method originally dreamed up by blogger Recipe Snobs, and

its fantastic for causing a stir. The icing looks like it has a candy coating
or glazeinteresting, but an otherwise unremarkable buttercream
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technique. But then, when you turn out the regular

lights and cue the black light, the buttercream will take
on a ghostly glow. Amazing!
SO WHATS THE
MAGIC TRICK?
Alas, no magic, but certainly science. The trick lies in
tonic water. Turns out, the bitter quinine in the brew
glows blue-white under a black light. So when the
quinine-containing tonic water is used as an ingredient
in buttercream, and then on a glaze to coat it, your
confection will glow.

HOW DOES THIS SCIENCE EXPERIMENT TRANSLATE

TO BUTTERCREAM?
This buttercream gets its glow in two ways, because the tonic water
is used both in the buttercream itself and a viscous Jell-O and tonic
water glaze to brush on top. For best results, use both the buttercream
and the glaze.
IS IT DANGEROUS?
Not at all. Everything in this recipe is a food-safe item, so unless you
have an allergy or aversion to tonic water or Jell-O, its 100 percent safe.
And though tonic water is frequently used in cocktails, it doesnt actually
contain alcohol itself, so the buttercream is safe for kids, too.
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CAN I USE DIET TONIC WATER?

Yes, as long as it contains quinine, diet tonic water will work in this
recipe, too.
CAN I TINT IT ANY COLOR?
We tried this experiment in green and white; the white definitely
glowed brighter. Comments on the aforementioned Recipe Snobs post
revealed that for most bakers, next to white, the color green was the
most successful.
HOW CAN I USE THIS GLOW-IN-THE-DARK BUTTERCREAM?
Any way you wish. You can use it to top cupcakes or a layer cake, either
simply spread or prettily piped. You can top a cookie with it and then
coat it with chocolate, so its a hi-hat confection with a glow-in-the-dark
secret. Basically, any method that will allow you to brush the liquid on
top without ruining your confection will work.

How to Make Glow-in-the-Dark Buttercream

INGREDIENTS:
1 cup butter, softened
(or 1 cup shortening)
1 teaspoon clear vanilla extract
5 tablespoons tonic water
6 to 8 cups confectioners sugar
Food coloring, if desired
3 ounce package Jell-O (in the
color and flavor desired)
1 cup boiling water
1 cup chilled tonic water

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Makes enough to ice 24 cupcakes, one 2-layer 8" or 9" cake,

or 24 cookies
STEP 1:
Start by preparing the buttercream. In the bowl of a stand mixer fitted
with the paddle attachment, cream the butter on medium speed until
light and very fluffy, 3 to 5 minutes.
STEP 2:
Stir in the vanilla extract, 5 tablespoons of tonic water, and 4 cups of the
confectioners sugar. Mix on low speed until combined, scraping down
the sides of the bowl if necessary with a rubber spatula.

STEP 3:
Add the remaining confectioners sugar, 1 cup
at a time, until a spreading or piping consistency has
been reached. Stir in the food coloring until combined,
if using. Cover with plastic wrap and set aside for
the moment.
STEP 4:
Ice whatever youd like to ice with the buttercream,
and set it in the freezer for at least an hour, or even
overnight, so the buttercream can get quite firm, even
a bit hard. For this project, we tried both cupcakes with
white buttercream and a cake with green buttercream.
STEP 5:
Once the buttercream is very firm to the touch, prepare the glaze.
Place the Jell-O powder in a bowl that will allow you enough room to
dip your cupcakes or cookies; otherwise, you can use a pastry brush
to apply the glaze.
STEP 6:
Boil 1 cup of water, and then add it to the
Jell-O mix. Whisk for about 1 minute, or until
thoroughly combined. Add the chilled tonic water
and continue whisking.
Basically, youll be preparing the Jell-O per the
package instructions, but instead of 1 cup of boiling
water and 1 cup of chilled water, youre using boiling
water and chilled tonic water.
STEP 7:
To help the Jell-O mixture cool, you can place it in
an ice bath to hasten the process. Or, simply wait
until it is cool to the touch but still liquid. You just
dont want the Jell-O to start setting.
STEP 8:
Its time to brush or dip your buttercream-topped
treats. Take several of the treats out at a time from
the freezer. Either dip in the Jell-O mixture, so that
only the buttercream gets dipped, or brush it on top
of the buttercream.
Try to avoid the cake or pastry as much as possible,
focusing on the icing. Let excess Jell-O drip off, and
transfer back to a plate. Put each treat back in the
freezer between dippings. For thorough coverage
and the best results, you will want to dip each treat
6 times.
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STEP 9:
Once theyve all been dipped six times, place them in the refrigerator for
about 15 minutes so that the Jell-O glaze can set.
For best results, serve under a couple of black lights, and be sure to have
the cake or cupcakes quite close to the light. Watch your friends faces
light up as they see your treats glow.

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MEET THE EXPERTS

JESSIE OLESON MOORE

LYNDSAY SUNG

Jessie Oleson Moore is a writer, illustrator and

professional seeker of sweetness who runs
CakeSpy, an award-winning dessert website. Her
first book, CakeSpy Presents Sweet Treats for a
Sugar-Filled Life came out in October 2011, and her
second book, The Secret Lives of Baked Goods, was
released in May 2013.

Lyndsay Sung is a self-taught baker, caker and

maker from Vancouver, BC. She runs her own tiny
cake business, which she writes, photographs and
blogs about extensively via her Coco Cake Land
blog. Lyndsay contributes to several design blogs
including Poppytalk, Handmade Charlotte and You
Are My Fave.

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