May 6, 2010

Buttercream Queen

I have had a request for my traditional buttercream icing recipe as used on the above cupcake. Being the lovely person that I am, here is an entire post dedicated to it. I am aware that it does include an insane amount of icing sugar, but don’t be put off! It is extremely versatile as you can colour and flavour it until your little heart’s content. This recipe ices 12-15 large cupcakes, 60 mini cupcakes or a large sponge cake. Quality is the key to this recipe so don’t cheap out on the ingredients.

You will need:

110g unsalted butter, at room temperature

60ml semi-skimmed milk, at room temperature

1 teaspoon good quality vanilla extract

500g of icing sugar, sifted

Few drops of food colouring (optional)

Method:

In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth. Use an electric hand mixer to make life so much easier. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

If you want to colour your buttercream, always start with one drop of food colouring and beat thoroughly. This will be all you need to achieve a very pale pastel hue. Add carefully drop by drop, and beat after each addition to build up your desired shade. Feel free to swap vanilla for any other flavour of essence. A teaspoonful will be enough to provide great flavour.

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