Blooms By June Buttercream Recipe
I found the Blooms By June Buttercream Recipe while scrolling through Instagram during a winter storm last night. Many people like this recipe because it delivers a smooth, light buttercream that tastes rich without being heavy or too sweet.
I wanted to see if it really works, so I tried different versions at home and developed my own method to gain a similar texture. This version of the Buttercream Recipe is based on my tests to match the smoothness and clean taste that people enjoy.
It is easy to make and is perfect for everyday use, as well as for special cakes or cupcakes. This buttercream spreads easily, pipes clean lines, holds its shape, and tastes fantastic every time.
I’m sharing a clear version here that you can trust, as there are no secrets, just a simple way to make this buttercream memorable. Every baker needs a reliable buttercream, and this one makes it easy.
Understanding Blooms By June Buttercream Style
Blooms By June buttercream is a unique type of frosting. It combines the quick preparation of American buttercream with the smooth, less-sweet texture of Swiss meringue buttercream.
American buttercream is made by quickly mixing butter and powdered sugar, but it can taste very sweet and feel gritty. Swiss meringue buttercream requires cooking egg whites with sugar first, which makes it light and smooth but takes more time and effort.
June buttercream provides a shiny appearance and a light feel without the extra work. It is less sweet than regular buttercream, so it stays creamy and easy to pipe.
The lower sugar content helps prevent a gritty texture and holds details well, making it ideal for decorative flowers, as the petals need to maintain their shape while remaining soft yet crisp.
The Story and Craft Behind Blooms By June
June is a baker who runs Blooms By June in the Bay Area. She started as a CPA but changed careers to baking and quickly gained popularity on Instagram. Her specialty is creating buttercream flowers that look realistic and delicate.
Professional bakers often choose stable, smooth buttercreams like June’s for intricate designs. Her buttercream is perfect for those who prefer less sweet frosting that still pipes neatly and holds its shape. You can reduce sweetness by adjusting ingredient ratios without compromising the thickness required for flowers.
Ingredients Used in Blooms By June Buttercream Recipe
Salted butter (500 grams, soft but not melted): adds flavor and reduces sweetness. Make sure it is smooth but still holds its shape. You can also use unsalted butter and add a pinch of salt.
Icing sugar (4 cups): Also known as powdered sugar or confectioners’ sugar. It sweetens and thickens the frosting. Icing sugar dissolves easily, preventing the frosting from becoming grainy.
Flavoring (1 to 2 teaspoons): This adds character to your buttercream. Vanilla extract is a common choice, but you can also use almond, lemon, or rose water. Start with 1 teaspoon and add more if needed.
Essential Tools for Perfect Buttercream Results.
- Stand mixer: mixes steadily
- Paddle attachment: creates a smooth texture
- Silicone spatula: scrapes cleanly
- Large bowl: makes transferring easy
- Airtight container: keeps food safe for storage
How to Recreate Blooms By June Buttercream at Home
1. Mix the Butter: Put soft butter in a mixer bowl with the paddle attachment. Start mixing on low speed, then switch to high speed until the butter looks pale and fluffy. Scrape the sides of the bowl and mix again twice more.
2. Add the Sugar: With the mixer on low speed, slowly add the powdered sugar in four parts. Mix on high speed until everything is combined, then scrape the bowl.
3. Finish the Buttercream: Add your flavoring and mix on high speed for one more minute. The buttercream is ready when it is pale, smooth, and can hold peaks. Store it in a bowl until you use it.
4 Common Mistakes Beginners Make with June-Style Buttercream
1. Not whipping the butter long enough: You need to whip the butter until it’s very pale and fluffy, which usually takes 5 to 7 minutes at high speed. If you skip this step, your frosting will be heavy and dense.
2. Adding all the sugar at once: When you add all the sugar at once, it can get messy and won’t mix evenly. Adding it in four parts helps you mix it better and gives a smoother texture.
3. Using melted or too-cold butter: Butter should be soft enough to leave a fingerprint, but not greasy or melted. Cold butter won’t whip well, and melted butter will make your frosting too thin.
4. Skipping the scraping step: You should scrape the bowl and paddle several times. Otherwise, you might find chunks of unmixed butter or sugar at the bottom.
How to Color Buttercream for Floral Piping
Add food coloring only after your buttercream is thoroughly mixed and ready. Gel colors work best because they are concentrated and won’t thin your frosting.
For red buttercream, use an actual red gel color and let it sit for a few hours to deepen the color. Start with a small amount and add more as needed. You only need red gel color to make red buttercream.
Mixing pink and orange will not deliver the desired result. For true blue buttercream, use royal blue or navy gel color. Regular blue can turn teal or purple, so test a small amount first.
For bright yellow buttercream flowers, use lemon yellow or golden yellow gel color. Add it slowly until you reach the desired brightness. Always mix your colors well to avoid streaks when piping.
Buttercream Flower Techniques for Stunning Designs
This buttercream is great for piping flowers. It has a thick texture that keeps the shape of petals and fine details, making it ideal for realistic flowers. Beginners can start with simpler flowers, such as roses and drop flowers.
To pipe buttercream tulips, use a petal tip and make upward strokes to create a cupped shape. Arrange 3-5 petals around a center point. For buttercream zinnias, start with a flat base and add thin, overlapping petals in a circle using a small petal tip.
For fall flower designs, try making dahlias, mums, and sunflowers in warm colors like orange, burgundy, and gold. To create glossy buttercream flowers, mix in a little clear piping gel or shortening before piping.
To let buttercream flowers “bloom,” let them sit at room temperature for a few hours so they firm up and form a slight crust.
Buttercream Flower Techniques for Stunning Designs
This buttercream is great for piping flowers. It has a thick texture that keeps the shape of petals and fine details, making it ideal for realistic flowers. Beginners can start with simpler flowers, such as roses and drop flowers.
To pipe buttercream tulips, use a petal tip and make upward strokes to create a cupped shape. Arrange 3-5 petals around a center point. For buttercream zinnias, start with a flat base and add thin, overlapping petals in a circle using a small petal tip.
For fall flower designs, try making dahlias, mums, and sunflowers in warm colors like orange, burgundy, and gold. To create glossy buttercream flowers, mix in a little clear piping gel or shortening before piping.
To let buttercream flowers “bloom,” let them sit at room temperature for a few hours so they firm up and form a slight crust.
Best Cake Pairings for Floral Buttercream
This buttercream works well with vanilla, lemon, almond or chocolate cakes. It is also great for carrot cake, red velvet, or funfetti cupcakes. I like to use it on simple white cakes because the frosting stands out.
You can also add jam or fruit curd between cake layers. It is rich enough to balance lighter cakes but smooth enough not to overpower delicate flavors.
In short, this buttercream goes with almost anything.
Storage Tips and Performance in Different Conditions
You can make this buttercream up to 2 days before you need it. Store it correctly and whip it before using. You can also make buttercream flowers up to 7 days ahead.
Keep this buttercream in an airtight container at room temperature for up to 3 days. In the fridge, in a covered container lined with parchment paper, it lasts about 5 days. Attach the flowers to your cake just before serving.
You can freeze the buttercream for up to 3 months. Before using refrigerated buttercream, let it sit at room temperature, then briefly whip it to restore its texture. Thaw frozen buttercream in the fridge overnight, then whip it again before use.
This buttercream can handle mild heat but will soften in hot weather. Keep cakes cool or serve them indoors on hot days. Outdoor heat can quickly melt this buttercream.
Blooms By June Buttercream Recipe
Blooms By June Buttercream Recipe with less sugar, silky texture, and smooth finish. Ideal for piping flowers and frosting cakes cleanly.
Ingredients
- 500 grams soft salted butter (not melted)
- 500 grams icing sugar
- 1-2 teaspoons flavoring (vanilla or almond)
Instructions
- Put soft butter in a mixer bowl with the paddle attachment. Start mixing on low speed, then switch to high speed until the butter looks pale and fluffy. Scrape the sides of the bowl and mix again twice more.
- With the mixer on low speed, slowly add the powdered sugar in four parts. Mix on high speed until everything is combined, then scrape the bowl.
- Add your flavoring and mix on high speed for one more minute. The buttercream is ready when it is pale, smooth, and can hold peaks. Store it in a bowl until you use it.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 190
Blooms By June Buttercream Recipe gives you the confidence to create beautiful, smooth frosting at home. It’s simple, reliable, and tastes fantastic. Once you nail the technique, you’ll keep coming back to this one.
