Brooki Bakehouse, the brainchild of former travel blogger Brooke Saward, has taken the world of social media by storm. With over 1.6 million followers on TikTok alone, Brooke’s bakery has become a sensation, captivating audiences with her vibrant and delectable creations. In her Day in My Life (DIML) vlogs, she offers a behind-the-scenes look at her life as a bakery owner in Brisbane, Australia. Through her engaging content, the popularity of Brooki Bakehouse has soared, leading to the international shipping of her famous “brooki” cookies to Australia, New Zealand, and the United States. Among her many delicious treats, her stacked cakes are particularly beloved, and she generously shares the recipe for her signature American buttercream.
Unveiling the Secret Behind Brooki Bakehouse’s American Buttercream
Brooke Saward has transformed her passion for baking into a successful venture, and her American buttercream is a testament to her baking prowess. While many bakers might opt for Swiss meringue buttercream, Brooke’s choice of American buttercream is a key element of her bakery’s success. The simplicity and deliciousness of this buttercream make it a favourite among her customers. With just three readily available ingredients, anyone can recreate the magic of Brooki Bakehouse in their own kitchen.
My Brooki Bakehouse Buttercream Experience
Eager to experience the magic of Brooki Bakehouse in my own home, I decided to try out the American buttercream recipe. I was inspired by Brooke’s tips on TikTok, which emphasized the importance of preparing the cakes a day in advance to intensify their flavour. For my experiment, I chose to bake two thin Italian Torta Caprese cakes, one of my current favourites. The addition of a tablespoon of cocoa powder to the American buttercream by Brooki Bakehouse for a chocolatey twist made it an exciting baking project.
Even though the Buttercream turned out the way I wanted it to be, silky in texture and in a light brown hue thanks to the cocoa powder, I did not enjoy it that much. To me, the Brooki Bakehouse American Style Buttercream was “too much” in richness and after just a few bites I didn’t feel well anymore; personally, it was too sweet and too fat/heavy. But it did look good, though! This of course doesn’t hinder me in sharing the recipe by Brooke with you. I’m more of a heavy-cream-on-cake kinda person, if you prefer a thick and rich buttercream, go for it and enjoy it!
Recipe: Brooki Bakehouse American Style Buttercream
Following Brooke’s instructions, I embarked on the journey of creating the Brooki Bakehouse Buttercream. The process was surprisingly smooth, thanks to her detailed steps and helpful tips. I began by cubing the room-temperature unsalted butter into small squares, which I then placed in a bowl. Mixing on high for about 5-7 minutes, I made sure to scrape down the sides of the bowl every few minutes. As the butter transformed into a glossy and lighter colour, I gradually added the sifted icing sugar, half a cup at a time, and added a tablespoon of cocoa powder. The transformation was remarkable, and I continued to beat the buttercream on high until it achieved a glossy texture, which took approximately 5 minutes. The original Recipe by Brooke can be accessed via: Brooki Buttercream Recipe — bake with brooki
The result was a luxurious and velvety American buttercream, just like the one used at Brooki Bakehouse. I was amazed at how easily I could recreate the signature flavour and texture in my kitchen. As I decorated and stacked my two-level caprese cake, I couldn’t help but admire the vibrant, delicious creation I had achieved with the help of Brooke’s recipe.
