How to make Royal Icing Buttercream
If you’re looking for a buttercream that’s silky smooth, light, and easy to work with, this Royal Icing Buttercream Hybrid is the answer. Not to be confused with Royal Icing for Cookies. Combining the texture of royal icing with the richness of buttercream, this frosting is ideal for cake decoration, piping flowers, and achieving a flawless finish. It’s not overly sweet like traditional American buttercream and offers a beautiful mouthfeel perfect for both beginner bakers and seasoned pros. Let’s dive into how to create this perfect hybrid buttercream!
Royal Icing Buttercream Hybrid Recipe
Equipment:
- Stand Mixer: A stand mixer with a paddle attachment ensures that all the ingredients come together perfectly and creates the silky smooth texture we’re aiming for.
- Measuring Cups & Spoons: Accurate measurements are essential for the best results, especially when mixing royal icing and buttercream components.
Ingredients:
- 2 tbsp + 1.5 tsp meringue powder – This helps create the royal icing base, giving it structure and stability.
- 1 lb (16 oz) powdered sugar – The sweet base for this buttercream that gives it body and texture.
- 6-8 tbsp water – Used to help combine the dry ingredients and create the right consistency for the icing.
- 2 lbs (8 sticks) unsalted butter, room temperature – The butter provides richness and smoothness to the buttercream.
- 2 tsp vanilla extract – A classic flavoring that complements the sweet, smooth texture of the frosting.
Instructions:
- Mix Dry Ingredients: In the bowl of your stand mixer, combine the meringue powder, powdered sugar, and 6 tablespoons of water. Use the paddle attachment to mix these ingredients together. If the mixture is still too crumbly, add an extra tablespoon of water. In very dry climates, you may need up to 2 tablespoons of water.
- Create Royal Icing: Continue mixing for about 5 minutes on low speed. This will create a royal icing consistency, which should be smooth and fluffy.
- Add Butter & Vanilla: Once the royal icing is ready, add in the room-temperature butter and vanilla extract. Mix on high speed for 25-30 minutes. Yes, you read that right—let it mix for 25-30 minutes! This will transform the mixture into a silky smooth, fluffy buttercream that’s ready to pipe or spread.
- Adjust Consistency: If the buttercream is too thick for your liking, add a little water, one tablespoon at a time, until you reach the desired consistency. Be sure to mix well after each addition.
Notes:
- Bright White Buttercream: If you want a bright white buttercream, add a single drop of purple food coloring before mixing for the full 30 minutes. The purple tones down the natural yellow hue from the butter, leaving you with a perfect white buttercream.
- Flavoring Options: This buttercream can be flavored with any extract or emulsion of your choice—whether it’s vanilla, almond, lemon, or something more unique like hazelnut or strawberry. You can also add a vanilla bean for an extra touch of luxury.
- Texture and Flavor: This buttercream is light and soft, with a smooth, velvety texture that makes it easy to spread or pipe. Unlike American buttercream, it’s not overly sweet, making it the perfect choice for cakes that need a more refined frosting. It’s a great alternative to Swiss, Italian, or French meringue buttercreams with a more accessible preparation process.
Pro Tips from a Pastry Chef Instructor:
- Room Temperature Ingredients: Make sure the butter is at room temperature. If the butter is too cold, it can cause lumps and prevent the buttercream from reaching that silky smooth texture.
- Patience is Key: Don’t rush the mixing process. Let the mixture blend for the full 25-30 minutes. This step is essential for achieving that perfect, smooth consistency.
- Work in Small Batches: If you need to make more than one color, divide the buttercream into separate bowls before adding color. This will keep everything manageable and prevent wasting frosting.
FAQs:
- Can I use this buttercream for cake layers? Absolutely! This buttercream is perfect for layering cakes and cupcakes. It’s easy to spread and holds up well for both decorating and eating.
- How long can I store the buttercream? You can store any leftover buttercream in an airtight container in the refrigerator for up to one week. When ready to use, just bring it to room temperature and give it a quick mix to restore its smooth texture.
- Can I pipe flowers with this buttercream? Yes! This royal icing buttercream hybrid has the structure needed to pipe flowers, swirls, and other intricate designs. It’s stable enough for detailed work but still soft and smooth enough for a professional finish.
- How can I adjust the sweetness? This buttercream is less sweet than traditional American buttercream. However, if you prefer a sweeter taste, you can increase the amount of powdered sugar slightly to your taste.
This Royal Icing Buttercream Hybrid is an excellent choice for anyone looking for a smooth, light, and not-too-sweet frosting. Whether you’re decorating cupcakes, cakes, or cookies, it provides the perfect texture and flavor for all your baking projects. The extra mixing time is worth it for that silky smooth finish, and you’ll be left with a buttercream that’s truly professional in both taste and appearance. Enjoy creating your beautiful desserts!
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Ingredients
Equipment
Method
- Combine meringue powder, powdered sugar, and 6 tbsp water in a mixing bowl with a paddle attachment. If it’s still crumbly add another tbsp of water. You may need 2 tbsp if in a dry climate.
- Mix for 5 mins to create a royal icing.
- Once combined, add in butter and vanilla and mix on high for 25-30 mins (SERIOUSLY) until blended and silky smooth.
Notes
For a bright white buttercream, add in one drop of purple food coloring before letting it mix for 30 mins. It will become bright white and fluffy! The purple helps tone down the yellow from the butter. This is a light and soft buttercream, has a beautiful mouth feel and is NOT overly sweet like an American buttercream. It definitely flows more in line with a Swiss, Italian or French Meringue buttercream. This can be flavored any flavor with any emulsion or vanilla extract or bean.
