This vanilla buttercream recipe is specially balanced to perform well in Singapore’s hot and humid climate. Too much butter will cause the frosting to soften, melt, and lose its shape in the typical 32°C weather. Too much sugar, however, will attract moisture from the air, causing the cake to sweat and the colors to bleed.
INGREDIENTS
- Butter (salted): 250 g
- Icing Sugar: 250 g
- Cornflour: 100 g
- Fresh milk: 2 tablespoon (I use Meiji fresh milk)
METHOD
- Bring the butter and icing sugar to room temperature.
- Use a spatula to mix the butter and sugar together.
- Add the milk and continue mixing with the spatula.
- Using a mixer on low speed, whip the buttercream until it becomes white and fluffy.
- Add the cornflour and continue to whip.
- Store in the refrigerator for up to 1 week.
NOTES
- This will make enough buttercream to cover 7-inch round cake x 5 cm tall