Queen of Hearts’ Buttercream Recipe
Below is Queen of Hearts’ Buttercream Recipe. It is by far, the most stable type of buttercream we have ever tried. It is perfect for any type of weather even though how humid it is, you would not worry that your cake will melt away.
Just remember only 1 Golden Rule: DO NOT OVERBEAT! 🙂
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THINGS TO REMEMBER:
* Use Icing Mixture (icning sugar with cornstarch) instead of PURE powdered cane sugar as much as possible.
* If vegetable shortening is “SOFT” consistency, like Crisco (US), use ratio 1cup vegetable shortening:5cups icing sugar
* If vegetable shortening is “MEDIUM” consistency, like Trex (UK), use ratio 1/2cup vegetable shortening:4cups icing sugar
* If vegetable shortening is “HARD” consistency, like Copha (Au), melt half of the block completely in the microwave before you add to the beaten 1 cup butter then proceed to the rest of the same steps using 4cups icing sugar. The buttercream will look CURDLED and this is normal so DO NOT PANIC! Just put it in the fridge for 30mins to an hour to chill before use.
* SHELF LIFE: If with milk, 3-4days. If with water, 7-10days. You can freeze up to a month.
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43 Comments
Good day,
Is this the same recipe you used for your buttercream challenge in the sun? thank you
Yes Wendy..it is the same recipe.
Hi Queens, what is the best or brand name of buttercream should be used here in the Philippines? Thank you
Hi love your videos. Can I used margarine instead of butter in this recipe? Also, could this stand up to caribbean weather?
Hi Sharleen, yes you can also use margarine and that will make it even more stable suitable for Caribbean weather.
How much buttercream does this produce? Should I double the recipe, or does it make a big quantity?
One batch can cover and fill 1 8in diameter cake so better to double the recipe so you will have enough for decoration.
Can a cake be covered with this icing before covering with fondant?
Yes you absolutely can 🙂
Can you colour this buttercream and if so at what point would you add the colour?
Yes you may colour this buttercream. We do not suggest adding the colour while mixing under the mixer. Mix the colour manually with a spatula.
Apologies for the delay in reply. For sweetex, you can use 1/2cup instead and keep everything else the same. It is still very stable. Just not direct sunlight and it should be ok.
Here in the US we use high ratio shortening called Sweetex. What would the ratio be if using this product. Also will this icing hold up under high heat and humid of around 95 to 100 degrees Fahrenheit. It’s a wedding in a greenhouse. Thank you.
After decorating a cake with this buttercream, can we put it in fridge for next day, and still can resist the heat the following day please?
Is this the same buttercream recipe for cake coating? how to dry the buttercream after coating the cake for smoothing?
Hi, yes it is the same recipe..and it is a crusting type of buttercream so it will dry out eventually after a couple of minutes.
Instead of the using icing sugar can I use the condense milk buttercream to make a faultline cake design? Thank you in advance?
Yes you can but you will need to chill the cake in between.
What would you reckon when using cream cheese in buttercream and also in using copha, is the measurement still 113g for every recipe?
Yes same measurement for Copha.
I made your recipe yesterday and it came out wonderful! When you discuss shelf life above, are you talking about countertop shelf life or under refrigeration?
So glad you liked our recipe 🙂 3-4days countertop and 7-10 days in the fridge 🙂
Hi can you add cocoa powder to this tom make chocolate buttercream? if so, how much do we use?
Hi Liz, yes you can do. The amount just depends on how chocolate-y you like it. If it becomes too dry or stiff, just adjust with few drops of water. Be careful not to overdo it.
Wats d ratio of icing mixture
All ingredients listed above dear..
Please, could you tell me where I can find the icing mixture ( sugar icing and corn starch). Thanks in advance
Most of the icing sugar brands in the market are a “mixed”. It is better to watch out for labels saying “pure powdered cane sugar”. If it doesn’t say so, you should be fine 🙂
hi how can i avail your books? can you ship here in hong kong
Hi, shipping outside UK will be expensive but please do try other online bookstore like Amazon or Book Depository. Thank you.
I purchased your book!
Question about the BC using condensed milk:
I followed the instructions exactly as per your YouTube video and yet when I tried to pipe flowers, they didn’t hold their shape.. it seems like the BC was too soft?
You probably need to beat it for a little longer or chill a bit before using to pipe.
Thank you very much?
How can I make a chocolate buttercream with this recipe?
You can add sifted unsweetened cocoa powder after making a batch of buttercream..add it at the end of the process and you can start with 1/2 cup. You can add more according to your preference but if it becomes dry/stiff, you can adjust with teaspoons of water. You can also add melted chocolate but could make your bc soft.
Hi QoHCC ladies, may I ask if the 20-30 secs beating time is the total time? or just the interval (after 20-30 secs –> stop –> check –> if not yet mixed enough –> can we do another 20-30 secs until we get the right consistency)? Thank you so much!
Hi, yes, 20-30 secs beating for every ingredient added but you can play it by the eye. If they are all blended well, you can already stop beating 🙂 Hope this helps x
You mention putting in corn starch in with the icing sugar. How much and why???????
Hi, to reduce sweetness, you can replace 1/2 cup of sugar with cornstarch and sift together..and proceed as normal.
I absolutely love you ladies! I have tried several of your recipes, especially the red velvet cupcakes, (the best I’ve ever had, so silky and fluffy) and each time was a success. I’ve tried several buttercream recipes by videos and none have ever worked out, but all of your own has. Impeccable teaching skills. Keep doing what you’re doing cause now I’m counting on you guys to better my daughter’s business, until she can go off to culinary school. Lol. She’s 14, with a passion for baking and I assist her with everything. Love you both and I pray your business and all your future ventures are a complete success!
Thank you so sooo much fir this sweet comment Janelle. Wishing your daughter a sweet and bright future in baking/cake decorating xxx We love you both too xxx
Hi chef I’m from Philippines can i use Golden crown ? it’s a compound butter.
Hi Patricia, yes you can use compound butter but it is still best to use real butter as this tastes better. Your customers will appreciate it too 🙂