This is the perfect buttercream for hot climate. The Copha will make it hold better and it will also be whiter. If you have never used Copha, please make sure you read our post about how to use Copha. It is best to make this buttercream with soften butter and Copha. If you don’t have butter and Copha at room temperature when you are ready to make your buttercream, we suggest you have a read at our suggestions to soften butter quickly (to come) or how to use Copha.
This is an American style buttercream, which is egg free. You can also use vegetable shortening or Solite instead of Copha.
250 g Copha, soften
100 g salted butter, soften
150 g unsalted butter, soften
1 kg icing sugar, sifted (or soft icing mixture)
Vanilla to taste
Hot water to adjust consistency
1. Beat the soften Copha with an electric or stand mixer (Check out our tips to make sure everything goes well for this important first step).
2. Add the butters and beat again. Make sure you scrape the bowl and mix again.
3. On low speed, add the icing sugar about 1 cup at the time. Mix well between each addition and scrape the edge the bowl half way.
4. Once all the icing sugar has been added, pour some vanilla in. I use approximately 5-10 ml of vanilla extract.
5. Add some hot water to adjust the consistency. I use approximately 15 ml of water, more on colder days. For buttercream used as filling between the layers of cake, try to have a firmer consistency (less water). For frosting outside the cake, have a softer consistency to achieve a smoother look (more water).
6. Remove some excess air bubbles by slapping the buttercream in you mixing bowl with a rubber spatula.
7. Use now or keep refrigerated for 1 week or frozen for 2 months.
This recipe is great for buttercream wedding cake in warmer months of the year.