Recipe naked wedding cake

[Montressor]

A big hello to the members of mums net. Can anyone help? My son is getting married, first of my three children, and I have offered to make a Naked Wedding Cake which has a buttercream frosting on the outside. Can anyone please help me with a recipe for the icing which is in metric or imperial? I would be very grateful indeed as I’m sure there are many of you who are cake gods!
thanks in anticipation

Double the weight of icing sugar to butter.

Beat the butter on high until it is pale in colour (cream, almost white)

Beat in icing sugar bit by bit, on a lower speed until all combined.

Add vanilla flavouring and a splash of water if the texture needs it (can add milk but obviously that will affect shelf life more than water)

Beat on high speed until light in texture.

Mix as you use it remove air bubbles.

(Been a pro cake maker for over a decade)

YouTube will have millions of videos.

I always end up using this one from Ravneet Gill . I like it because it uses whole eggs, so no faffing separating egg whites and no wastage.
It’s very easy and a nice texture. Double it depending on the size of your cake.

For the whole egg buttercream
50ml water
200g caster sugar
2 eggs (total weight 100g)
280g unsalted butter, softened and cubed
pinch of fine salt
finely grated citrus zest, vanilla extract or other flavourings of your choice (optional)

For the buttercream, place the measured water and sugar into a saucepan over a medium heat. We are taking the sugar to 121°C, so keep a thermometer in it.
Start gently whipping the eggs in a stand mixer until pale and frothy.
When the sugar reaches 119°C, remove it from the heat (the residual heat from the pan will help it climb to 121°C by the time it gets to the mixer).
With the mixer on a medium speed, gently pour the hot sugar syrup in a thin stream down the side of the bowl, being careful not to let it touch the whisk. Whisk until cool; the bowl should no longer feel hot to touch.
Start adding the butter, a chunk at a time, while the machine is still going. Once all the butter has been added, throw in the salt and any optional flavourings and whisk until combined.
Switch the whisk attachment for the paddle attachment and mix for a further few minutes. The paddle will help to knock out any air bubbles, which will mean a smooth finish on the cake.

and tastes great of course!

Thank you Pearbottom Jeans and Ar00607 for your advice I’ll give it a go. 👍

just a thought could I use Swiss frosting? Any ideas as to do this? I have looked extensively on line but it’s all in cup sizes not metric

https://lilyvanilli.com/recipes/swiss-meringue-buttercream/

I’ve used this recipe and it’s always turned out! Most people use Swiss meringue, I just found the whole egg buttercream works as well. Try both if you have time :)

Thank you ☺️

Swiss meringue buttercream is more straightforward to make https://www.bbcgoodfood.com/recipes/swiss-meringue-buttercream ime and easier to work with. Use pasteurised egg whites in a carton. Less sweet and much smoother than the first buttercream which is sometimes called American buttercream. You can even make it ahead and freeze it. Defrost and allow to come to room temperature before using.

😊

I don’t want the frosting to be too yellow so how about using egg whites and maybe a little trex? Will the latter work?

I have used this recipe before

https://sallysbakingaddiction.com/vanilla-naked-cake/

If you have time to do a practice run of the Swiss meringue, definitely do. Even if it’s just one layer! The whole egg might be a bit too
yellow for you, although I’ve never found it to be overly. Never used trex for whitening. I think it would be an unnecessary step for a naked cake as the buttercream will be spread so thin.

Try Italian buttercream as it uses egg whites instead of whole egg so the icing is paler than Swiss buttercream which uses whole egg.

https://preppykitchen.com/how-to-make-italian-buttercream/

Oh my gosh I better start experimenting! Thanks for all the tips