Anthony Boundy - Heavenly Buttercream Recipes

This recipe book inducing 30 delicious buttercream recipesis here for you to establish ultimate efficiency and timemanagement in the kitchen while creating buttercream cakesand cupcakes.

In this recipe book we include the simple buttercreamrecipes like vanilla, to the more intricate flavors of bananachocolate chip to ensure there is a recipe for everyone, to suitany holiday or occasion. The luxury of time is not on mostof our sides these days, so having recipe books like this oneon hand when you need to whip up an emergency cake for aschool shared lunch or a birthday is essential for success.

This book will truly motivate you to get your kids in thekitchen helping you along the way - turning making andicing cakes into an all-day, fun learning activity. Because of the quick nature of these recipes, you wont need to worry about time pressures, and instead you can learn to focusmore on enjoying your time spent in the kitchen and the foodyou are creating. So, enjoy, the world of buttercream thisrecipe book has to offer you!

You really cant go wrong with a classic vanilla bean buttercream recipe when it comes to icing a birthday cake.Not only does vanilla go with practically any other flavor inthe world of baking, but this irresistibly smooth recipe willleave you licking the bowl clean after whipping up a batch!

Ingredients:

200g butter, softened
2 cups icing sugar
1 Tsp vanilla bean paste/extract

Instructions:1. Softenthebutter inthemicrowaveonlowforapproximately 30 seconds until soft, but not melted.2. Transfer the butter to an electric mixer bowl with a whisk mixing attachment.

3. Cream the butter on a high speed in the electric mixer for
1 minute until completely smooth. Add in the vanilla bean paste then mix again for 20 seconds until incorporated.

4. Add in the icing sugar in a cup at a time, mixingbetween each batch, until you have mixed in all of the icingsugar.

5. You should create a smooth, spreadable consistency.6. If you would like a runnier buttercream, add a couple of

Ready to go on a trip to France? This orange zest buttercreamrecipe will have you dreaming of flambe crepes topped with candied orange. Pair this buttercream with vanilla or citrusflavored cake or cupcakes.

Ingredients:

200g butter, softened
2 cups icing sugar
1 Tsp vanilla bean paste/extract
Zest of 2 Oranges or 5 Mandarins

Instructions:1. Softenthebutter inthemicrowaveonlowforapproximately 30 seconds until soft, but not melted.2. Transfer the butter to an electric mixer bowl with a whisk mixing attachment.

3. Cream the butter on a high speed in the electric mixer for
1 minute until completely smooth. Add in the vanilla bean paste then mix again for 20 seconds until incorporated.

4. Zest the orange or mandarin into the butter mixture, then mix again for a further 20 seconds

5. Add in the icing sugar in a cup at a time, mixingbetween each batch, until you have mixed in all of the icingsugar.

6. You should create a smooth, spreadable consistency.7. If you would like a runnier buttercream, add a couple of

For all the Nutella addicts out there, this buttercream recipewill have you drooling over the paper! This dangerously decadent recipe is the perfect match for chocolate cupcakes,or even a great filling to pipe into the layers of a chocolatebirthday cake!

Ingredients:

150g butter, softened
cup Nutella spread (or any chocolate hazelnutspread)
2 cups icing sugar

Instructions:1. Softenthebutter inthemicrowaveonlowforapproximately 30 seconds until soft, but not melted.2. Transfer the butter to an electric mixer bowl with a whisk mixing attachment.

3. Cream the butter on a high speed in the electric mixer for
1 minute until completely smooth. Add in the nutella then mix again for 20 seconds until incorporated into the butter.

4. Add in the icing sugar in a cup at a time, mixingbetween each batch, until you have mixed in all of the icingsugar.

5. You should create a smooth, spreadable consistency.6. If you would like a runnier buttercream, add a couple of

With a crunchy twist, this buttercream recipe will be aseriouscrowd pleaser that gives the illusion of eatingcookies and cream together in the form of buttercream (howgood?!). Try matching this buttercream with chocolate orvanilla cupcakes and sprinkling some extra cookie crumbson top for an effective garnish.

Ingredients:

200g butter, softened
10 wine biscuits, crushed
2 cups icing sugar
1 Tsp vanilla bean paste/extract

Instructions:1. Softenthebutter inthemicrowaveonlowforapproximately 30 seconds until soft, but not melted.2. Place the wine biscuits into a food processor and processuntil they resemble fine breadcrumbs.3. Transfer the butter to an electric mixer bowl with a whisk mixing attachment.

4. Cream the butter on a high speed in the electric mixer for
1 minute until completely smooth. Add in the crushedbiscuits and vanilla bean paste then mix again on a low speed for 30 seconds until incorporated together, with no lumps.

5. Add in the icing sugar in a cup at a time, mixingbetween each batch, until you have mixed in all of the icingsugar.

6. You should create a, spreadable consistency with biscuitcrumbs all through it!
7. If you would like a runnier buttercream, add a couple of tablespoons of milk.

This buttercream recipe has been a classic favorite in theworld of cake for years, so you really cant go wrong with topping a lemon cake off with this one. Try melting thefinished buttercream down slightly in the microwave to create a runnier glaze that you can pour over top of a lemon loaf or fresh scones!

Ingredients:

150g butter, softened
cup cream cheese
2 cups icing sugar
1 Tsp vanilla bean paste/extract

Instructions:1. Softenthebutter inthemicrowaveonlowforapproximately 30 seconds until soft, but not melted.2. Transfer the butter to an electric mixer bowl with a whisk mixing attachment.

3. Cream the butter on a high speed in the electric mixer for
1 minute until completely smooth. Add in the cream cheeseand vanilla bean paste then mix again for 30 seconds untilincorporated and you produce a completely smooth, lumpfree mixture.

4. Add in the icing sugar in a cup at a time, mixingbetween each batch, until you have mixed in all of the icingsugar.

5. You should create a thick, but spreadable consistency.