Blooming Buttercream™ - 4.5 Quart

Name: Blooming Buttercream™ - 4.5 Quart
Prep time: 30 min
Total time: 30 min
Yield: 72 servings
Cuisine: American
Ingredients: 4 lb Unsalted butter (Softened to room temperature; estimated quantity for a 4.5-quart batch); 8 lb Powdered sugar (Sifted; estimated quantity); 2 cup Heavy cream (Use as needed to adjust consistency; estimated quantity); 2 tbsp Vanilla extract (Estimated flavoring quantity); Fine salt (To taste; estimated at approximately 1–2 teaspoons)

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 flavor of American buttercream. The supplied source does not include the ingredient list or written preparation instructions; quantities below are therefore estimated and should not be treated as the author’s definitive formula.

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

72 servings

OriginalUSMetric

4 lb Unsalted butterSoftened to room temperature; estimated quantity for a 4.5-quart batch
8 lb Powdered sugarSifted; estimated quantity
2 cup Heavy creamUse as needed to adjust consistency; estimated quantity480 g
2 tbsp Vanilla extractEstimated flavoring quantity30 g
Fine saltTo taste; estimated at approximately 1–2 teaspoons

Weights are estimates. Together, the ingredients weigh about 5.94 kg before cooking, which is about 85 g per serving.

Steps

Bring the butter to cool room temperature so it is pliable but not melted. Place it in the bowl of a stand mixer fitted with the paddle attachment.
Beat the butter on medium speed until smooth, pale, and fluffy, scraping down the bowl frequently so no firm pieces remain.
Add the sifted powdered sugar gradually, mixing on low speed after each addition to prevent the sugar from scattering. Once incorporated, increase the speed and beat until the frosting is smooth and aerated.
Add the vanilla extract and salt. Mix until evenly distributed and the buttercream tastes balanced.
Add the heavy cream a little at a time while mixing, stopping when the buttercream reaches a smooth, stable, pipeable consistency. Do not add all the cream automatically if the frosting is already soft enough.
Scrape down the bowl and mix briefly on low speed to remove large air bubbles. Use immediately for piping, or cover the buttercream airtight and store it until needed.

Notes

The provided page excerpt contains only the recipe title and a description of the buttercream; it does not expose the author’s ingredient list, measurements, yield, or written method. The description links to a full class and identifies a “Let’s Make It” video segment from 6:28 to 11:00, but no transcript or recipe-card text was supplied. Verify the formula against the original class before preparing it.

Nutrition

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

Calories: 398
Protein: 2 g
Carbs: 50 g
Fat: 23 g
Fiber: 0 g

Where the calories come from

Powdered sugar49%
Unsalted butter45%
Heavy cream6%
Vanilla extractUnder 1%

dessert
frosting
cake decoration
piping
American buttercream
large batch
estimated recipe

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