I’ve decided that since I’ve now made two birthday cakes and I think they weren’t too bad for an amateur, that I would share with you all my recipe that I use in the piping bag for my butter cream. This is my favourite recipe, I trialled a few others when I was making my mums birthday cake but found that the others were all too sweet. I wanted a recipe that is sweet without putting you into a coma haha.
So, for this recipe I’ve browned the butter, this process isn’t hard, however it does require your undivided attention so that you don’t turn out burning it. I would recommend using a silver skillet or pan, this way it is easier to tell when it’s ready, otherwise you can use a pan with a black bottom (I did) it just means that you’re purely relying on your sense of smell.
I find that this recipe is also good to use as a sort of frosting between cake layers if you wish it works well for that too, or even as a sort of icing around the icing. It’s a great recipe to use to mould into shapes with a piping bag. To learn how to brown butter, I will include that in this recipe, otherwise you could search it on YouTube or click here.
Browning the Butter
Cook t: 10 minutes | Wait t: 30 minutes (or until a soft solid state)
½ C Butter
In a pan or skillet, heat the butter on medium heat consistently stirring the butter in the pan to prevent the butter from separating. Swirl the contents around the pan until completely melted letting it simmer and lightly boil. Keep stirring until you reach a nice nutty scent, or you should have browned parts of butter that are not stuck to the bottom, these give you the scent. Once this is reached take the butter of heat and put in a bowl to freeze for approximately 30 minutes or until you’ve gotten a solid state that will be quite easy to mix in the mixer.
Prep t: 15 minutes | Serves: 2 layers (between cake layers… if that makes sense haha)
227g Cold Cream Cheese (I use Philadelphia)
1 ¾ C Icing Sugar
½ tsp Vanilla Essence
1/8 teaspoon Himalayan Salt
Place the browned butter in a mixer or food processor and mix until soft and creamy, add in the sugar, Himalayan salt and vanilla essence and continue mixing until it is soft and fluffy this is approximately 5 minutes. It should have lightened in texture and colour. Cut the cream cheese into small pieces and slowly add it in one piece at a time, allowing the mix to reach a soft fluffy state where the cream cheese has been completely combined. Once all of the cream cheese has been put in continue mixing for another 2 -5 minutes, being careful not to overbeat the mix otherwise it may become too soft.
*If you’re wanting to cover the complete outside of the cake then you may want to double the mix.
What piping pieces do you use? I currently only have 4 pieces that are quite basic and am wanting to start trying my luck with making flowers.