Buttercream Decoration for Cupcakes

Overview

Wouldn’t cupcakes look more appetizing with beautiful buttercream decorations? Whip the cream and choose a piping tip you like, and you will become a cupcake designer. Use your imagination to make it!

Tags

• baking
• cake
• animal-based butter
• corn oil
• egg
• low gluten flour
• salt powder
• white sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks (choose larger eggs, about 60 grams each). After separating about 40 grams of egg yolks, add 10 grams of powdered sugar and stir with an egg beater until the powdered sugar dissolves

   

2. 2 Add 40 grams of milk and 25 grams of corn oil and beat with egg beater for about five minutes until it becomes milky white

   

3. 3 Sift in 45 grams of low-gluten flour and a little salt powder that have been sifted in advance (I am used to sifting three times)

   

4. 4 Use a rubber spatula to mix well until a smooth batter

   

5. 5 Add about 80 grams of egg whites, add a few drops of lemon juice, beat with an electric egg beater and add one-third of the sugar

   

6. 6 When whipping at high speed until fine bubbles are achieved, add the second third of the sugar

   

7. 7 Continue to beat at high speed, add the last sugar when lines appear

   

8. 8 Whisk until stiff, then lift the whisk and form an upright sharp corner

   

9. 9 Add one-third of the egg whites into the egg yolk batter and use a rubber spatula to stir evenly

   

10. 10 Mix well and then pour into a bowl containing egg whites and stir evenly to mix the cake batter

    

11. 11 The mixed cake batter is very delicate

    

12. 12 Put the cake batter into a disposable piping bag, cut a slit, and pour the cake batter into the baking paper cup until it is 70% full

    

13. 13 The paper cup filled with cake batter is shaken a few times to remove any large bubbles, then placed in the middle shelf of the preheated oven and baked at 180 degrees for 25 minutes

    

14. 14 After taking it out of the oven, let it cool and set aside

    

15. 15 Add 20g of sugar to 200g of cream and beat with an electric mixer until frosting

    

16. 16 Take the chrysanthemum nozzle and put it into a disposable piping bag, then put in the whipped cream and cut a small slit in the piping bag

    

17. 17 Squeeze out the shape you like and sprinkle some sugar needles for decoration

    

18. 18 Finished product pictures