Blooming Buttercream™ (6-Quart Batch)

Name: Blooming Buttercream™ (6-Quart Batch)
Prep time: 30 min
Total time: 30 min
Yield: 48 servings
Cuisine: American
Ingredients: 2.27 kg Unsalted butter (Softened to cool room temperature; do not melt.); 0.91 kg Vegetable shortening (Use a high-ratio or other firm vegetable shortening for a more stable piping consistency.); 4.54 kg Powdered sugar (Sift before adding to reduce lumps.); 0.72 L Heavy cream (Add gradually; the exact amount may vary with the desired piping consistency.); 3 tbsp Vanilla extract (Adjust to taste.); 2 tsp Fine salt (Balances the sweetness.)

Recipe by The Piped Peony

This recipe first appeared on The Piped Peony. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Starr2 on SeeMeCook

The Piped Peony Academy’s signature Blooming Buttercream is described as combining the smooth, pipeable consistency of Korean buttercream with the rich flavor of American buttercream. The source page provides training information but does not expose the recipe’s ingredient list or method in the supplied text, so the formula below is an approximate reconstruction rather than a verified transcription.

Time: 30 minutes
Equipment: Stovetop
Good for: Snacks
Cuisine: American
Contains: Dairy and alcohol
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

48 servings

OriginalUSMetric

2.27 kg (5 lb) Unsalted butterSoftened to cool room temperature; do not melt.
0.91 kg (2 lb) Vegetable shorteningUse a high-ratio or other firm vegetable shortening for a more stable piping consistency.
4.54 kg (10 lb) Powdered sugarSift before adding to reduce lumps.
0.72 L (3 cup) Heavy creamAdd gradually; the exact amount may vary with the desired piping consistency.720 g
3 tbsp (45 ml) Vanilla extractAdjust to taste.45 g
2 tsp (12 g) Fine saltBalances the sweetness.

Weights are estimates. Together, the ingredients weigh about 8.48 kg before cooking, which is about 175 g per serving.

Steps

Bring the butter and shortening to cool room temperature. They should be pliable and smooth but still firm enough to hold their shape; avoid using melted or greasy fat.
Place the softened butter and shortening in the bowl of a large stand mixer fitted with the paddle attachment. Beat on medium speed until completely smooth and evenly combined, scraping the bowl as needed.
Add the powdered sugar gradually in several additions on low speed. Mix after each addition until incorporated before adding more, scraping down the bowl and paddle frequently to prevent dry pockets.
Add the salt and vanilla extract. Mix on low speed until combined.
Pour in the heavy cream a little at a time while mixing on low speed. Stop to scrape the bowl, then continue adding cream until the buttercream reaches a smooth, dense, pipeable consistency.
Increase the mixer to medium speed and beat until the buttercream is light, smooth, and free of visible lumps. Do not whip excessively if a smooth Korean-style finish is desired; use a spatula to press out large air bubbles before piping.
Use immediately for piping, or cover tightly and store at room temperature for short-term use. Re-mix briefly before filling piping bags, adjusting with a small amount of cream if it has firmed up.

Notes

The supplied page text contains only a description and links to training material; it does not include the actual 6-quart ingredient quantities or instructions. The ingredients, yield, and method are therefore estimates and should not be treated as the author’s verified formula. For the definitive recipe, consult the linked Blooming Buttercream™ training video or the recipe page’s fully loaded content.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 926
Protein: 1 g
Carbs: 92 g
Fat: 63 g
Fiber: 0 g

Where the calories come from

Powdered sugar39%
Unsalted butter37%
Vegetable shortening18%
Heavy cream6%
Vanilla extractUnder 1%

dessert
frosting
buttercream
cake decorating
piping
vegetarian
no-cook

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