There are times when making cooked buttercream is just not a possibility within my ever-busy schedule and there are times when I just do not feel like it. On those days I make this quick and easy Simple Silky Buttercream that is very similar to Swiss Meringue Buttercream (SMBC) and refined enough for even the greatest of cake snobs.
Five simple pantry ingredients go into this buttercream.
- Butter: provides flavor, stability and a creamy texture.
- Marshmallow crème: this acts a pseudo meringue adding fluff and sweetness without grit. Marshmallow crème has a simple ingredient list of corn syrup, sugar, egg whites, vanillin, xanthan gum (in some), an acid and salt and is a great staple to have in your pantry. A small jar is enough to enhance the taste and texture without compromising stability.
- Syrup: most often I use corn syrup to add sweetness to the buttercream since it is ready-made in the pantry but it has limited sweetness and requires the addition of another sweetener. If I am willing to take the time to make it, a sugar (sucrose) syrup sweetens beautifully and negates the need for confectioners sugar. I list both options in the recipe.
- Confectioners/powdered sugar: as I mentioned above if I am using corn syrup the buttercream needs a little added sweetness. I add a small amount which almost completely dissolves into the buttercream but for ultimate creaminess use the sugar syrup. When I am making buttercream for children or for cupcakes I add up to 3 cups of confectioners sugar to really elevate the sweetness for those with a mega sugar tooth.
- Vanilla: I love the flowery aroma of vanilla and add two full tablespoons of it to this buttercream as in my SMBC to really give it a full and notable flavor.
Throw all of the ingredients in the mixer, blend away for a couple of minutes and you have a great buttercream that pipes beautifully and also fills and frosts a layer cake with enough stability to hold up under fondant when it is chilled.
If you are not quite ready to embark on the undertaking of making a meringue buttercream or if you are just so busy you cannot take the time to make SMBC, add this recipe to your collection. It is sure to please.
- 2 cups (16 ounces or 454 grams) unsalted butter, softened
- 1 small jar (7 ounces or 198 grams) marshmallow crème
- 5 ounces (142 grams) corn syrup or sugar syrup (see end of instructions for recipe)
- ½ cup confectioner’s sugar (2 ounces or 57 grams) or to taste up to 3 cups (not necessary if using sugar syrup)
- 2 tablespoons vanilla extract
- Place the butter in the bowl of a mixer and blend on low for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup or sugar syrup, confectioner’s sugar if using and vanilla; beat on medium high for 2 minutes until smooth and fluffy.
- Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
- For sugar syrup: Combine 1/3 cup water with 1 ¼ cups granulated sugar. Heat on high in microwave for 1 minute. Remove and stir adding 2-3 drops of lemon juice to prevent crystallization. If all of the sugar crystals are not dissolved return to the microwave and heat until no more sugar crystals remain, up to one minute more. Cool completely. To quick cool place in an 8-inch cake pan and cool in the freezer for 10-15 minutes.