Hot Water Butter Cream Frosting

食材

900 g softened butter (8 sticks)

720 grams powder sugar (6 cups)

140 ml hot water (1/2 cup + 1 tbsp)

60-75 mL heavy cream (5-6 tbsp)

10 ml extract (vanilla or almond) 2 tsp

Pinch salt if not using salted butter

步驟

Prep the Glaze

Combine hot water and powdered sugar, mixing until completely smooth. Let it sit until it is just warm to the touch.

Whip the Butter

Using your whisk attachment, whip the butter until it is pale and doubled in fluffiness.

Combine

Switch to the paddle attachment. Slowly stream in your sugar and water glaze while mixing.

Cream & Salt

Add 4 to 5 tbsp of room temperature heavy cream and a pinch of salt to the bowl.

The Final Polish

Scrape down the sides, then mix on the lowest setting. This “low and slow” method removes those pesky air pockets!

Pro Tip: The Ripple Test

You’ll know it’s perfect when you see 3 to 4 ripples forming at the top. Glide a spoon across the surface; if it’s smooth with no air bubbles, you’ve nailed it!

Piping tip: let the buttercream sit until it’s fully cooled. The extra warmth makes it a little too loose to pipe, but its sweet spot is between 70 and 74 F for piping!