Buttercream is simple and quick to make as long as your butter is soft and your icing sugar is sifted. Buttercream always requires a longer whisking than you’d think for really smooth and soft results. Food writer and cake baker extraordinaire, Victoria Glass, tells us how in this recipe.
Ingredients
Metric
Imperial
- 325g of unsalted butter, room temperature
- 650g of icing sugar
- 1 dash of milk, if needed
Method
1
Whisk the butter until light and fluffy
2
Sift over half of the icing sugar and whisk until fully combined
3
Sift over the second half of the icing sugar and whisk again. You can add a dash of milk to slacken the mixture if necessary
Variations
Add a generous splash of vanilla extract (or any other flavouring you like) to the base buttercream recipe.
For peanut buttercream, simply whisk a couple of tablespoons’ worth of smooth peanut butter into the icing.
Serving suggestions
Buttercream is delicious on top or inside any cake; why not give William Drabble’s Victoria sponge cupcakes or Steve Smith’s Carrot, apple and walnut muffins a go.
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