Easy Buttercream for Cake Painting and Lettering
简易奶油霜（可用于蛋糕手绘或写字） · pan chinese cuisine
This buttercream is best for decorative use on cakes — painting, writing, string work, and partial piping — rather than as a full covering frosting, since its buttery texture is quite rich. Use white butter for the whitest finished color, which is easiest to tint later. If the room is cold and the mixture splits, set the bowl over warm water (about 50-80 C / 122-176 F) while mixing. Frozen buttercream can be thawed at room temperature about 3 hours ahead (or in an oven proofing setting at about 25-28 C / 77-82 F, or beside a heater), then stirred back to a normal state before use.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
Contains:Milk
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 326.9(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- 33.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 16.9(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
butter黄油
3.53 oz
heavy cream淡奶油
3.53 oz
0.71 oz
lemon juice柠檬汁
as needed
as needed
Steps
- 1
Step 1
Heat the heavy cream to 40-50 C (104-122 F) and set it aside.
✅ Done when: A thermometer reads 40-50 C when the cream is ready to set aside.
- 2
Step 2
Take the butter out of the refrigerator ahead of time and soften it at room temperature until a finger can press into it easily. Beat with a mixer until pale and whitened.
✅ Done when: The butter dents under light finger pressure and turns noticeably pale and fluffy when beaten.
- 3
Step 3
Sift in the powdered sugar and mix until evenly combined.
✅ Done when: The sugar is fully incorporated with no visible streaks or lumps.
- 4
Step 4
Add the heavy cream a small amount at a time. After each addition, mix until the cream is completely absorbed into the butter before adding the next portion.
✅ Done when: Each addition is fully absorbed, with a smooth, uniform mixture and no separated liquid before the next is added.
- 5
Step 5
Once mixed, fold with a spatula to release air bubbles; the finished buttercream should be very smooth. Add lemon juice or vanilla extract to taste. Use immediately, or portion into piping bags and store in the freezer.
✅ Done when: The buttercream looks completely smooth and free of visible air bubbles.
- 6
Step 6
The easy buttercream is finished.
✅ Done when: The finished buttercream is smooth and ready to use.