Basic Buttercream Recipe

All buttercreams begin in the same way. In this tutorial Charlotte White has added a few basic flavour alterations to allow you to use your buttercream to complement your cake. This recipe makes enough for 1 x 20cm cake.

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All buttercreams begin in the same way. In this tutorial Charlotte White has added a few basic flavour alterations to allow you to use your buttercream to complement your cake.

You will need:

Edibles:

Equipment:

  • 250g unsalted butter
  • 250-350g icing sugar
  • electric whisker

1

Roughly carve up the butter and beat in a freestanding mixer for 3 minutes until creamy. You can also do this using a handheld electric mixer or by hand, although you’ll find that the latter takes much longer.

 
2

At this point, you can add your desired flavouring: vanilla, chocolate, lemon or caramel.

 
3

Once your flavour is fully incorporated, add 250g icing sugar and beat for 1 minute. Check the consistency of your buttercream – you are aiming for the thickness of thick whipped cream – if your buttercream is too runny, add another 100g icing sugar. You will then need to beat the buttercream for a further 5 minutes, until the icing sugar is completely incorporated.

 

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