At Brooki we make a tonne of cakes for every kind of celebration. Birthdays, engagements, weddings and gender reveals are some of the most popular cakes we make and we pride ourselves on having some of the best cakes in Brisbane.

Every week we're asked about our glossy buttercream and what buttercream recipe we use. There are a bunch of different buttercream recipes you can choose from to decorate your cakes, and every baker has their favourite.

Today, we're going to share with you the recipe we use, which is a little different to most! So here it is from start to finish, so you can try the famous Brooki buttercream for yourself from home!

There are various styles of buttercreams that bakeries use to ice cakes. Some of the most popular buttercreams include American buttercream, Swiss Meringue buttercream and Italian Meringue buttercream. 

At Brooki, we use our own variation of American buttercream to ice our cakes, but there is one key difference in our recipe to the typical style: the butter:sugar ratio. It's this Brooki buttercream recipe that creates the base for all of our cakes at the bakery.

This recipe is not only glossy and easy to decorate with, but it is also reacts really well to colour. In the bakery we use Colour Mill for colouring our buttercreams and have found this buttercream acts best to soak up the colour (so we don't have to use too much!)

Another recommendation for your buttercream recipe, no matter which recipe you decide to use, is to always sift your icing sugar. No matter what, we always sift the icing sugar before placing it in the mixer for our buttercreams, as the last thing we want to see are big clumps of sugar in an otherwise smooth buttercream.

When it comes to crumb coating, we use a more traditional ratio of butter:icing sugar for our American style buttercream, so the centre is nice and sweet (which balances perfectly with the buttery exterior).