Welcome to Love Your Food: A Simple Buttercream Icing Recipe

We're excited to share with you a simple and basic buttercream icing recipe that's perfect for any occasion. In this video, we'll show you how to make a delicious buttercream icing using just three ingredients: butter, powdered sugar, and Chantilly cream from Bailey's Distillery in Ontario.

To start, we need to prepare our butter. We want it to be at room temperature, so we can easily cream it with the other ingredients. We'll get that into our mixing bowl here and make sure our mixer is plugged in. If the butter is a little too cold, it might stick to the paddle, so we'll start by scraping off any excess and letting it mix until it's nice and soft.

Once our butter is softened, we can add our powdered sugar. We're using a spoon because it's a bit less messy than a whisk, and powdered sugar tends to make big clouds when moved around too much. So, we'll be very gentle when adding the sugar to our mixing bowl, making sure not to move it too much.

As we add the powdered sugar, we'll start with just a few pulses until we see a grainy texture forming as it mixes with the softened butter. This is where the magic happens! We want to keep the mixture soft and fluffy, so we won't overmix it at this stage.

Now that our mixture has reached the right consistency, it's time to add our Chantilly cream. We'll do this one tablespoon at a time, stopping occasionally to scrape down the sides of the bowl and make sure everything is well mixed. This will help prevent any lumps from forming in our buttercream icing.

We'll continue adding the Chantilly cream until we reach the desired consistency. As we go, you can see how the mixture is becoming lighter and fluffier. We want our buttercream icing to be nice and pliable, so it's easy to pipe or spread on cakes and cupcakes.

After adding four tablespoons of Chantilly cream, we've reached the perfect consistency for our buttercream icing. It's still a bit stiff, but it's also soft and fluffy, making it perfect for piping or spreading on your favorite treats.

Now that we have our buttercream icing ready, let's talk about flavorings! You can use ground Marnier, orange amaretto, or any other flavoring you like to give your buttercream icing a personal touch. The possibilities are endless!

If you liked this recipe, be sure to subscribe to our channel and hit the notification bell. We'll have more recipes and videos coming soon, so don't miss out on all the fun! And if you'd like to see us try something new or share your own favorite recipes with us, please let us know in the comments below. Thanks for watching, and we'll catch you in the next video!

"WEBVTTKind: captionsLanguage: enwelcome back to love your food this week we're going back to dessert we've got a beautiful recipe we're showing you the buttercream icing on these cupcakes we're actually going to show you the cupcakes next week but this is a very simple basic buttercream icing recipe you can flavor this however you like and let's just get started we're going to show you our ingredients here buttercream is fairly simple it starts with butter and powdered sugar and we're gonna flavor this with this is it's like Bailey's it comes from distillery here Ontario and it's called Chantilly it's really quite delicious so we're gonna start with our butter we're gonna get that into our mixing bowl here you want to make sure that your butter is at least a little bit warm room temperature is fine and we're gonna cream it we're going to make sure it's nice and soft and fluffy before we do anything else to it so we are going to make sure that our mixer is plugged in and then we're just gonna get it started now if it's a little bit cold it's likely to stick to your paddle so you can start by making sure it's not stuck to everything and just scrape it off so essentially we're just going to keep this in the mixing bowl we're just gonna let it mix until it gets nice and soft if you need to warm up your mixing bowl a little bit with your hands that is fine too so there you go this is about as fluffy as you're gonna get it just make sure periodically that you scrape down the sides as you're getting it there you can see it's nice and soft really fluffy at this point very very easy to get to this point you can do this by hand as well of course it's gonna take a lot more work if you you can also use like a handheld mixer as well that will be just fine use your beers whatever you have on hand so once you're at that point we're gonna add our sugar and we're just gonna add it all at the same time we're using a spoon because it's a little less messy powdered sugar does tend to make big clouds as it if you move it around too much so we're just going to be very very gentle you get it into our mixing bowl here with our butter there we go that's all of our sugar in there and then we're just going to start it with a pulse again because it can be very very fluffy it can be very you can make big clouds we're just gonna start it very gently with a few pulses until you start to see sort of a grainy texture as it mixes with that softened butter so once it looks like it's not going to be exploding out of there and big fluffy clouds of sugar then you can turn up the speed a little bit and let that butter mix with that sugar so eventually you're going to get to about this point now here's where we're gonna add our alcohol so we're gonna add a tablespoon at a time and every once in a while you're gonna want to stop scrape down the sides just stir up the bottom make sure that everything's mixed up properly we ended up doing that four times we added to four tablespoons do keep an eye on the consistency and make sure you're getting out to where you want this is a belt where we want it this was after four tablespoons of that beautiful Chantilly cream and that's about the consistency we want and that's pretty much it honestly as far as where this recipe is gonna go we want it to be nice and fluffy really nice and pliable and get it all scraped off of that paddle see the texture here it's it's still goodness stiff but it's it's pliable its soft its fluffy and it pipes very easily at that point so you can see here we're gonna do the recipe for the cupcakes next week you're gonna get that one soon and that's it that's this buttercream icing again you can flavor that however you like it's super simple alcohol makes a great flavoring you can use ground Marnier for orange amaretto for almond anything you like if you liked this recipe please do like and subscribe and if you'd like to see chef Caleb try something on this channel please let us know in the comments below and remember to love your foodwelcome back to love your food this week we're going back to dessert we've got a beautiful recipe we're showing you the buttercream icing on these cupcakes we're actually going to show you the cupcakes next week but this is a very simple basic buttercream icing recipe you can flavor this however you like and let's just get started we're going to show you our ingredients here buttercream is fairly simple it starts with butter and powdered sugar and we're gonna flavor this with this is it's like Bailey's it comes from distillery here Ontario and it's called Chantilly it's really quite delicious so we're gonna start with our butter we're gonna get that into our mixing bowl here you want to make sure that your butter is at least a little bit warm room temperature is fine and we're gonna cream it we're going to make sure it's nice and soft and fluffy before we do anything else to it so we are going to make sure that our mixer is plugged in and then we're just gonna get it started now if it's a little bit cold it's likely to stick to your paddle so you can start by making sure it's not stuck to everything and just scrape it off so essentially we're just going to keep this in the mixing bowl we're just gonna let it mix until it gets nice and soft if you need to warm up your mixing bowl a little bit with your hands that is fine too so there you go this is about as fluffy as you're gonna get it just make sure periodically that you scrape down the sides as you're getting it there you can see it's nice and soft really fluffy at this point very very easy to get to this point you can do this by hand as well of course it's gonna take a lot more work if you you can also use like a handheld mixer as well that will be just fine use your beers whatever you have on hand so once you're at that point we're gonna add our sugar and we're just gonna add it all at the same time we're using a spoon because it's a little less messy powdered sugar does tend to make big clouds as it if you move it around too much so we're just going to be very very gentle you get it into our mixing bowl here with our butter there we go that's all of our sugar in there and then we're just going to start it with a pulse again because it can be very very fluffy it can be very you can make big clouds we're just gonna start it very gently with a few pulses until you start to see sort of a grainy texture as it mixes with that softened butter so once it looks like it's not going to be exploding out of there and big fluffy clouds of sugar then you can turn up the speed a little bit and let that butter mix with that sugar so eventually you're going to get to about this point now here's where we're gonna add our alcohol so we're gonna add a tablespoon at a time and every once in a while you're gonna want to stop scrape down the sides just stir up the bottom make sure that everything's mixed up properly we ended up doing that four times we added to four tablespoons do keep an eye on the consistency and make sure you're getting out to where you want this is a belt where we want it this was after four tablespoons of that beautiful Chantilly cream and that's about the consistency we want and that's pretty much it honestly as far as where this recipe is gonna go we want it to be nice and fluffy really nice and pliable and get it all scraped off of that paddle see the texture here it's it's still goodness stiff but it's it's pliable its soft its fluffy and it pipes very easily at that point so you can see here we're gonna do the recipe for the cupcakes next week you're gonna get that one soon and that's it that's this buttercream icing again you can flavor that however you like it's super simple alcohol makes a great flavoring you can use ground Marnier for orange amaretto for almond anything you like if you liked this recipe please do like and subscribe and if you'd like to see chef Caleb try something on this channel please let us know in the comments below and remember to love your food\n"