The truth is I was never a fan of buttercream. It seemed to taste of just sugar and was just too sweet. So, we developed a recipe and method that gives lovely, tasty, smooth, easy to work with buttercream that works for cupcakes, loaves and layer cakes. In our baking classes problems with buttercream are one of the most common things people ask about. This recipe is guaranteed to make piping cupcakes or icing layer cakes much, much easier. We promise!
You’ll need:
3 x 250g blocks of unsalted butter
1050g icing sugar
2 teaspoons of vanilla extract.
(See Handy Hints for flavour ideas)
If you’re a regular baker you’ll notice this isn’t a standard buttercream recipe. They are usually double the weight of icing sugar to butter. This one has far less sugar and it makes a soft, really tasty, smooth buttercream that isn’t too sweet.
This is enough buttercream to fill, fully ice and decorate a layer cake. You can factor it up or down, depending on how much you need. We use around half of thst for 12 cupcakes but we are all about generous portions!
You’ll need a stand mixer with a paddle attachment or a hand held mixer with the two attachments (not a stick blender). This is one of the few times when a bowl and elbow grease won’t cut it, I’m afraid! You’ll also need a microwave.
This is what you do:
Start off by putting the three blocks of butter on a plate and microwaving them on medium for 1 1/2 to 2 mins, or until the butter is really, really soft. You want to be able to put your finger straight through the middle of it. You should see a little liquid butter on the plate too, not loads though. Just a little is fine.
Next, tip all the butter, including the liquid into the mixer bowl along with the vanilla and mix until completely smooth. Don’t Be tempted to rush this stage, what you want is completely smooth butter with no lumps at all.
When it’s completely smooth add in the icing sugar. If you have a shield for your mixer, then you can add the whole lot at once. If you don’t, you will need to keep the mixer really low and add it gradually. Keep mixing, on medium until it’s super smooth. It will go lighter in colour and be lighter in texture and that’s you! We always say it looks like Mr Whippy ice cream when it’s ready!
Handy Hints:
Always use unsalted butter. You’d think salted would be ok, but it really isn’t!
Our icing sugar comes in plastic and we use it so quickly that it never lumps but if yours does, please sieve it first. You’d think a few lumps would get knocked out when you’re mixing the buttercream but it doesn’t!
Always use vanilla extract, not essence. It’s more expensive but you need less and the taste is so much better!
The plain buttercream will keep for at least a week but will need to be softened and rewhipped before use.
This is a great base recipe that you can flavour depending on what you’re baking: zests, melted and cooled chocolate, caramel, soft fruit all work well.
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