Anyone that’s walked into a bakery and bought a cupcake knows – that bakery style buttercream – there is just something DIFFERENT about it. I have made a bazillion buttercreams over the years.
I tried the standard one, ok-ish, but not it.
Wilton buttercream… nope, not it.
Italian Meringue buttercream – my favourite for cakes, but still not like the bakery’s do it.
A bakery’s buttercream is just SO soft, it feels like it’s melting in your mouth. It holds colour beautifully, can take on any flavour, and the edges of it get slightly crisp while sitting out, which only adds to the whole experience.
Last week though, my hand was forced. My cousin had a party for my adorable new little niece, there were cupcakes, and I ate only one. Fool. Where there are bakery cupcakes, you should never sacrifice like that and eat only one. So, I had to make some more at home during the week, which meant I finally had to figure this bakery style buttercream out.
So, here it is! After years of trying to get this just right, I finally have, and we are all better for it.
In the notes of the recipe, you’ll find info for when to add flavour and colour. For this batch I added crushed up oreos for my bakery style Cookies and Cream cupcakes. That recipe is a great place to start!
Looking for the Bakery Style Cookies and Cream Cupcakes Recipe? Here it is:
Recipe adapted from One Cheap Utah Chick