Buttercream Variation Recipe

The original recipe is great for piping flowers but sometimes, you might wanna change it up for the fillings. So let me share some of the variations I use for my macarons and cakes! If you have different versions of the recipe you wanna share, I'd love to know!

Vanilla Buttercream

Let's start with the obvious-vanilla buttercream. I just add some more vanilla stuff to give it that oomph. I want whoever that eats my vanilla stuff to taste the actual vanilla, not the imitation stuff.

Ingredients

• Buttercream

• Madagascar Bourbon Pure Vanilla Bean Paste (Nielsen Massey)

• Vanilla Extract (Home made with madagascar vanilla bean)

Instructions

1. Just add them all together in one bowl and mix until liquids are fully incorporated with the buttercream.
   

Chocolate Buttercream

Chocolate buttercream is easily one of my favorites due to its rich flavor and aroma. I like to use Ghirardelli's bittersweet chocolate chips because I prefer less sweet desserts but trust me, it's sweet enough! Here’s how to create it:

Ingredients

• 300g Buttercream

• 40g Bittersweet Chocolate Chips (Ghirardelli)

• 1 tsp Espresso Powder (DeLallo)

  
  

Preparation

1. Using the double bowl method, melt the chocolate chips into smooth texture.

2. In a separate bowl, have your buttercream measured and ready.

Double Bowl Method I use: Place the chocolate chips into the smaller heat conductive bowl, then place the larger one beneath it with hot water in it. The heat should transfer and slowly melt the chocolate chips inside your smaller bowl.

Instructions

1. Add in the melted chocolate and espresso powder into the buttercream. (Make sure it's not too hot)

2. Mix well until the buttercream is smooth and without any chocolate clumps.

   
   

Earl Grey Buttercream

Feeling fancy? I feel like earl grey flavor in general gives off that fancy tea party feel. This earl grey buttercream goes amazingly well with macaron shells. Give it a try:

Ingredients

• 300g Buttercream

• 40g Buttercream (Separate)

• 60g White Chocolate Chips (Ghirardelli)

• 2 Earl Grey Tea Bags (Bigelow)

  
  

Preparation

1. Using the double bowl method, melt the chocolate chips into smooth texture.

2. Place buttercream (40g) and earl grey tea bag contents into a small bowl. Microwave for short few seconds until the buttercream is melted. Do not overheat.

Double Bowl Method I use: Place the chocolate chips into the smaller heat conductive bowl, then place the larger one beneath it with hot water in it. The heat should transfer and slowly melt the chocolate chips inside your smaller bowl.

Instructions

1. Pour the melted (liquid) earl grey buttercream into a tea sifter set above your buttercream bowl (300g). Use spatula or spoon to press the liquid contents through.

2. Add in the melted white chocolate chips. (Make sure it's not too hot)

3. Mix well until the buttercream is smooth and without any chocolate clumps.

Cream Cheese Buttercream

Cream cheese buttercream is a must for red velvet cake and carrot cake! The delightful tang and the distinct flavor that we all love elevates your cake to another level. Only thing I like to remind people when they use cream cheese buttercream on red velvet is that, do not frost your cake way too ahead of time. Day or two is fine but after a while, the frosting starts to absorb red food coloring from the red velvet cake. Otherwise, they're amazing:

Ingredients

• 230g Buttercream

• ~225g Philadelphia Cream Cheese (I use the whole 8oz box)

  
  

Preparation

1. Let the cream cheese reach room temp but do not let it sit out for too long.

Instructions

1. With the hand mixer, mix and soften your cream cheese on low setting. Do not overmix!

2. Add in your buttercream and mix. Again, do not overmix.

Do not overwhip your cream cheese or the two together for too long. As long as they look well mixed, stop! Overmixing cream cheese can cause separation and watery consistency.