Humaira Buttercreams

Humaira’s Buttercream recipes:
The recipes are for 4 types of buttercream but you’ll get the idea that there are basically 2 standard ways of making
basic buttercream dependent on the moisture of the ingredients.
Type 1 buttercream – chocolate, vanilla or any flavour that uses essences or

powders
The first set is for buttercream to which you can add flavour by no more than a tablespoon of liquid or with powder
such as vanilla, chocolate or any essence based such as almond, orange etc. This one is for chocolate buttercream
but to make vanilla, just don’t add the cocoa powder. I also link to where I got this recipe from (Sally’s Baking
Addiction) I naturally don’t like things too sweet so I have reduced the volume of confectioners (also known as Icing
Sugar in this country)
Will frost and fill a 3-4 layer 8x cake or frost and fill a 2 layer 10" cake or 24 muffin size / large cupcakes
Ingredients:
 460g unsalted butter, softened to room temperature
 620g confectioners’ sugar (25% more than butter proportion)
 90g unsweetened natural or dutch-process cocoa powder
 45ml heavy cream or milk
 1/4 teaspoon salt
 2 teaspoons pure vanilla extract
Instructions
1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the
butter on medium speed until creamy – about 2 minutes.
2. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full
minute.
4. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or
another Tablespoon of cream if frosting is too thick.
5. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up
to 3 months in the freezer.
6. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a
few seconds so it’s creamy again.
7. After thawing or refrigerating, beating in a splash of heavy cream or milk will help
thin the frosting out again, if needed.
From <https://sallysbakingaddiction.com/favorite-chocolate-buttercream/>
6 muffin size cupcakes:
 115g unsalted butter, softened to room temperature

 155g confectioners’ sugar (25% more than butter proportion)
 22.5g unsweetened natural or dutch-process cocoa powder
 11.25ml heavy cream or milk
 0.0625 teaspoon salt
 1/2 pure vanilla extract
Original recipe ( 2 layer 8” cake or 12 muffin size/large cupcakes):
 1 cup (230g) unsalted butter, softened to room temperature

 3 and 1/2 cups (420g) confectioners’ sugar
 1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
 3 Tablespoons (45ml) heavy cream or milk
 1/4 teaspoon salt
 2 teaspoons pure vanilla extract
From <https://sallysbakingaddiction.com/favorite-chocolate-buttercream/>
Type 2 buttercream – things with real fruit puree or other odd ingredients such
as peanut butter.
Red fruit pureed buttercream.

Note that 1kg of fruit makes 4 cups of puree. For 24 cakes you only need 1 cup of fruit puree, maybe less. I bought a
bag of frozen from Tesco which contains strawberries, raspberries, recurrants etc. It was a bag of misshapen fruit
which was a bit cheaper than the regular bag. (Just for Brexiteers and their anti EU banana rules)(joking!)
Ingredients:
 230g (1 cup) Butter - softened (we used Salted Sweet Cream Butter)
 560g (5 cups) Powdered Sugar
 332g fresh/453gfrozen (16oz.) Raspberries (1/2 cup puree)
 1/4tsp Salt (to offset sweetness if needed)
Instructions:
1. Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup
of Raspberry puree.)
2. Add the softened butter and the raspberry puree and mix until they are completely combined.
3. Add half of the powdered sugar.
4. Continue to beat on medium speed until the frosting is creamy.
5. If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2
cup at a time until you have the frosting at the desired consistency.
6. If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used
and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
6 muffin sized cupcakes:
 115g Butter - softened (we used Salted Sweet Cream Butter)

 280g Powdered Sugar
 166g fresh/226g frozen Raspberries
 1/8tsp Salt (to offset sweetness if needed)
Peanut butter buttercream
Makes 2 cups
https://www.twosisterscrafting.com/best-peanut-butter-buttercream-frosting/
Ingredients:
 115g Salted Butter (½ cup)

 280g Peanut Butter (1 heaping cup)
 460g Powdered Sugar (4 cups) (adjusted could be 160g powdered sugar)
 2 tsp. Vanilla
 60ml Milk (1/4 cup)
Method:
1. Mix the butter and peanut butter together until fluffy - at least 2mins.
2. Add the powdered sugar, vanilla, and milk.
3. Mix carefully at first and then at a higher speed until it is the right consistency.
4. Add more milk if necessary.

Humaira Buttercreams

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Humaira’s Buttercream recipes:

Type 1 buttercream – chocolate, vanilla or any flavour that uses essences or

6 muffin size cupcakes:

 115g unsalted butter, softened to room temperature

Original recipe ( 2 layer 8” cake or 12 muffin size/large cupcakes):

 1 cup (230g) unsalted butter, softened to room temperature

Red fruit pureed buttercream.

6 muffin sized cupcakes:

 115g Butter - softened (we used Salted Sweet Cream Butter)

 115g Salted Butter (½ cup)

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