An Easy Buttercream Frosting Recipe for Cupcakes that’s not too sweet and needs only two ingredients. Gets ready within minutes. I have shown how to make two tone rosettes using this frosting on cupcakes using 2D piping tip but 1M piping tip also can be used.
This Creamy Silky Buttercream uses less sugar and no milk. Can be stored for a long time in the freezer or refrigerator. Just bring to room temperature, whip it up and its ready to use.
Do Check out my Vanilla Cupcake Recipe | Soft Sponge Cupcakes, Red Velvet Cupcakes, Eggless Chocolate Chip Cupcakes and Marble Butter Cake recipe
Buttercream Two Tone Rosette Cupcakes
Ingredients
- 200g |ย ย 3/4th cup plus 2 Tbsp unsalted Butter, at room tempย ย
- 300g | around 3 Cups Icing Sugar/Powdered Sugar/Confectioners Sugar , siftedย
- 1/4 Tsp Salt (if using unsalted butter)
- 1 Tsp Vanilla Essence
- Pink gel food coloringย
Instructions
- Cut the butter while its still cold from the refrigerator into cubes. Cutting into cubes helps to bring it to room temperature faster. I kept it in my kitchen counter for 20 mins till i noticed its bit soft. Note that this will vary depending on how hot your kitchen is. Do not let it get melted. It should leave a dent once you press it but not too much.
- Beat room temperature Butter on low speed till pale white. Do not overbeat as it will have lot of air bubbles which won't give a smooth finish on the Rosettes.Add salt if using unsalted butter. Add sifted Icing Sugar in small batches. Beat till well incorporated on low speed.Once all the sugar has been incorporated, scrape the bowl, add vanilla essence and beat on medium speed till nice and fluffy.ย Refrigerate it for 20 mins to make it stiff. Give it a mix with a spatula pressing out any air bubbles against the side of the bowl before using.
- Take a small quantity in a separate bowl to color. Add Gel color only as the liquid ones tend to make it runny. If the frosting looks too soft after mixing the color, either add more powdered sugar or refrigerate for sometime.
- To get a two tone Rosette effect with pink tips at the petals like a real rose, Place a 2D nozzle in a piping bag. You can also use 1M. Spread it on a tall glass. Scoop out the pink frosting, smear it all around the sides of the bag.
- Place the white frosting in the middle carefully. Gently shove it inside. Twist & Secure the piping bag with a clip.
- Try it out on a plate first. Once both the colors come, pipe rosettes on the cupcakes. Start from the centre holding the bag straight up.ย
Video
Notes
This Frosting does not use milk or cream as it uses less sugar than the average American buttercream so you can easily store it in an airtight container in the refrigerator for days till you need it. Just bring to room temperature and whip it up once with a beater before using.
Try to avoid using liquid colors as it will make the frosting runny. Always use Gel food coloring. After mixing the color, if the frosting appears too soft then either add more sifted icing sugar or refrigerate it for 15-20 mins.