Buttercream ruffles are easy to create on a cake. First, you need to prepare the cake batter. Then, pour the batter into a pan and bake it for about 20 minutes at 350 degrees F. After baking, let the cake cool completely.
Next, cut the cake horizontally into two layers. Now, place one layer upside down on top of the other. Cut the cake vertically into three equal parts. Finally, use a serrated knife to cut each part into four equal pieces.
The buttercream:
Ingredients:
1 cup unsalted butter, softened
3 cups powdered sugar
4 teaspoons vanilla extract
5-6 tablespoons milk or water
Directions:
- First, beat together all ingredients in an electric mixer until smooth.
- Next, spread the mixture evenly over the entire surface of the cake.
- The final step is to decorate with your favorite frosting decorations.
- You can also add sprinkles if desired. Enjoy!
Making the ruffles
To start making the ruffle,
- first measure out 1/2 cup of icing sugar.
- Add 2 tablespoons of corn syrup and mix well.
- Using a spatula, fold this mixture into the remaining 3/4 cup of icing sugar. Continue folding until there aren’t any lumps left.
- Now, take some of the mixture and roll it between your hands so that it becomes thin enough to be able to wrap around the sides of the cake. Once done, set aside. Repeat these steps until all the ruffles have been made.
- Now, using a sharp paring knife, carefully slice off small strips from both ends of the cake. This will help keep them upright while they’re being decorated.
Decorating the cake.
Once the cakes have cooled, remove them from their pans. Place one cake onto another cake plate.
Spread the buttercream evenly across the top of the cake.
Using a petal piping / piping ruffles bag fitted with an 11 tip, pipelines along the edge of the cake.
Make sure not to fill up too much space inside the line. If needed, just squeeze more icing through the same hole.
Repeat the process by placing the second cake on top of the first one.
Pipelines again but don’t go as far as before.
Use only half of the amount of icing.
Continue doing this until all the ruffled edges have been created.
Decorate the rest of the cake however you like or using your favourite cake decorating tools.
Sprinkles would look great here.
Can you store leftover buttercream?
Yes, you can refrigerate leftover buttercream for several days. However, once opened, it should be used within 24 hours. To avoid spoiling, always cover tightly when storing.
Furthermore, do not freeze leftover buttercream because it may become hard and difficult to work with.
Instead, try freezing it in ice cube trays. That way, you’ll get perfect portions whenever you want to use them.
How long does buttercream last?
If stored properly, buttercream keeps fresh for weeks.
But, remember that its quality degrades after 4-7 days. So, either eat it right away or transfer it to airtight containers.
Hence, I recommend keeping it at room temperature. Also, never leave buttercream exposed to direct sunlight. It’s best kept in a cool dark area.
What are the different types of buttercreams?
There are many kinds of buttercreams available today.
Some people prefer whipped buttercream whereas others love meringue buttercream. Whichever type you choose, you need to follow certain guidelines.
For example, whipping requires special equipment such as an electric hand whisker or stand mixer.
Meringues require egg whites which must be beaten very stiffly.
And finally, chocolate buttercream needs cocoa powder added to it.
In addition, there is also fondant buttercream.
Fondant is basically rolled fondant covered with buttercream. You can find recipes online if you’d like to learn how to create fondant buttercream yourself.
Is buttercream good for baking?
Buttercream has two main uses: frostings and icings. Buttercream frostings add moisture to baked goods.
They provide extra sweetness and flavor. On the other hand, buttercream icings are usually thicker than regular frostings. Hence, they act as glazes instead of frostings.
Buttercream frostings are ideal for cupcakes, brownies, cookies, pies, etc.
Because they contain less sugar, these desserts tend to stay moist longer.
In fact, some even say that buttercream helps prevent dryness.
On the contrary, buttercream icings aren’t suitable for most baked items.
The reason why is because they take time to set. As a result, they won’t hold shape well.
Both frosting and icing are versatile ingredients. They’re easy to whip up and taste delicious.