ROYAL BUTTERCREAM RECIPE! Light and Fluffy | Trendy Butterfky Wave Cake | Cake Decorating Tutorial

foreign [Music] welcome back to sophisticakes by Mary for this tutorial I'm going to teach you a brand new buttercream brand new to me this is a royal buttercream yes it's royal icing buttercream and I thought the perfect place to do this would be on one of these wave cakes because this buttercream is so silky smooth these are the ingredients I will put a link in the description box for the recipe but what all you need to know at this point is that it is meringue powder and then it's mixed with some powdered sugar [Music] I just like to level off my teaspoons with my finger you you can you can use a knife if you prefer to do that then I'm just putting in the powdered sugar I did not even sift it guys didn't even sift it put your paddle on mix those two together on low then we're going to add our water which is basically this is the royal icing part of this buttercream say that this buttercream does not crust guys I know it's royal icing buttercream but it does not crust now you're just going to let that combine until it gets all Incorporated like you see you can see happening very quickly scrape your bowl down make sure you everything is incorporated and you don't even have to mix it that long then we're going to start by breaking up our butter chunks this is room temperature butter I use unsalted butter and if I'm going and you can see how what I mean by room temperature it's soft but it's not too soft you can stick your finger in it and it leaves a mark but it doesn't um it's not melting now we're going to add some vanilla I would suggest actually adding some salt also the recipe I used did not have salt but I think salt would have taken it over the top and then I just added a tiny bit of violet food coloring to combat the yellow that you're going to get from the butter and I just set it aside and left it to mix on a medium high speed actually we'll say medium for at least 10 minutes no kidding at least 10 minutes now you can't see that happening but it's going on in the background here but in the meantime I'm getting my cakes ready I'm just leveling off the tops I like to hold my arm with my elbow tucked into my side and let my turntable do the Turning for me once I have them leveled I use some simple syrup to keep them moist and then I'm just going to assemble each the tiers here I'm using a thickened buttercream for the filling of this cake I did use just regular American buttercream because this Royal buttercream is very soft now you could use a dam and that would that would counteract it from from squishing out the sides a dam is just thickened buttercream but I wouldn't make a damn with the Royal buttercream I don't think it would work so well the customer wanted American buttercream as the filling so that's why we're doing that and I'm just leveling it out before I put my next layer on and then I like to actually reinforce those seams with some more of the thickened buttercream just to make sure just just to safeguard yourself that nothing is going to come pushing out the sides nobody likes bulges especially on cake then I'm just doing a thin layer of a crumb coat with the American just to lock in those crumbs [Music] I had a few little little pieces of cake that wanted to stick to the side that needed to be removed that's what that was [Music] and then just smooth this down and remove that lip from the top before putting it in the refrigerator for 20 minutes or your freezer for 10 minutes typically I put the bottom tier in well the tier that I'm crumb coating first in the freezer and by the time I'm done with my next tier it is ready to have the final coat so it just kind of goes that way it can kind of in a sequence that works for me then I'm doing the exact same thing for the top tier and then when I get this one all smoothed out then I will put it back in to the fridge or the freezer depending on which one you like better I tend to stick with the freezer just because I work pretty pretty quick so they're ready for me when I'm ready and this is what your buttercream looks like after a good 10 minutes of mixing on medium so there's hardly any air bubbles it's so smooth and silky it really reminds me of Swiss meringue it's a lot less sweet than American buttercream and that and you could see that I added some more Violet food coloring to get this light lavender-ish or it's really just a light purple and I just piped this on because if you have any remaining air bubbles it does tend to help a little bit to pipe it through a Piping Bag because that forces some of the air bubbles to be popped as it's coming out of the tip of the Piping Bag versus just using your palette knife to it to apply it to your cake it just kind of helps a little bit and this buttercream is so smooth and silky guys very light to the touch it reminds me of working with whipped cream but it's much more stable and I just use the corner of my scraper to create those wave patterns you kind of hold it out at an angle and I'm just removing the extra buttercream from the board [Music] and of course with a wave cake you are going to need some drawages so I just used a variety of different size of the Pearl rajes the bigger ones I just placed one at a time and the smaller ones I'm just throwing at the cake since this is not a crusting buttercream you don't have to worry about time so much so kind of take your time just throw these at it but it is very soft so you wouldn't want to take the chance of getting your fingers stuck you know making a finger indentation on it if with the smaller drawages that's why I'm just throwing it on and it worked really well kind of keeps it a little bit more random also foreign [Music] tier in your refrigerator or your freezer to get it prepared for assembly because since it is a butter based buttercream you it will when you put it in your when you chill it it's going to firm up just like butter does at refrigerator or freezer temperature versus room temperature it's going to solidify that's why it is still better to serve this at room temperature this kind of a buttercream definitely leave it at room temperature prior to serving I just did a little swirl pattern on the top and again adding those dry shades [Music] I'm just adding my support straws that are pre-cut to the height of the cake adding a little more buttercream and then bringing my chilled cake out of their freezer 10 minutes in the freezer I just sharpened the dowel there and I pounded it through the board on the bottom so that makes it a little easier to lift it up and then I just pound that dowel straight through the middle and there your support is and just fill that hole and remember both of these tiers are chilled I would not attempt this without it being firm to the touch and then I'm doing a little buttercream Dam around the bottom to blend in any Gap that you would have between the tiers and since this is a softer buttercream I'm just using and it's kind of hard to get in there with that Ridge on the top of that bottom tier I'm just using a dampened brush to smooth that out [Music] now we had some already made I'm not sure if these I don't think they were wafer paper butterflies the customer wanted these so we purchased them this is for an actual order at the bakery so this cake will be eaten for sure I get asked that question a lot what do you do with your cakes but this one is for an order and I'm just using some more of the buttercream attached to the back of these butterflies to stick them in place [Music] and add a little bit more buttercream underneath any of that you need some extra height on now I'm sorry I I think I I've told you guys before but just a reminder I am learning this camera this is a brand new camera to me and if I get too close to the camera it picks up on my skin tone versus the cake so it goes out of focus when I move but when I stop moving it comes back in Focus I promise I will work on this and get better at it I love the camera that is my one thing that I'm kind of struggling with then I added a little ribbon to the bottom to tie it all together and there you go guys this is a very springy cake and I think it's gorgeous and I highly recommend using this recipe and I hope you love it as much as I do chest might be one of my new favorites so thank you guys so much for taking the time to watch my video and if you'd like to watch some other videos go ahead and click on the link to one of these other videos shown here and if you would like to check out my other social media I am on Facebook and Instagram under the same name sophisticakes by Mary and please take the time to share like subscribe and hit the notification Bell so that you know when I upload another video thank you so much and we'll catch you on the next tutorial

Channel: Sophisticakes By Mary

Views: 28,349

Keywords: #VideoGuru, Cake decorating tutorial, how to decorate a cake, modern cakes, royal icing buttercream, how to make royal icing buttercream, wave cake, how to make a wave cake, buttercream recipe, new buttercream recipe, making a wave cake, butterfly cake, how to make a butterfly cake, making a butterfly cake

Id: 1VPz4hqsG-Y

Length: 11min 3sec (663 seconds)

Published: Thu Mar 23 2023