|Plain buttercream with raspberry jam filled cupcakes and fresh raspberries (a fave of mine!)|
I actually created a PDF of my recipe because so many people asked me to share it;
Click here for your freebie PDF recipe!
But i'll go through the steps here too;
Easy Basic Buttercream Recipe
(Can adapt to any flavour)
- Electric Mixer
- Large Bowl
- Silicon Spatula
- Damp Towel (to CAREFULLY cover mixer while whipping to stop sugar clouds!)
- Piping bags (if piping onto cupcakes)
- 250g (half a block – UK sizes) salted butter – room temperature
- 500g (standard size bag or half large bag) icing sugar
- Splash of milk (or milk substitute - I've used almond milk before and it works fine!)
|Candyfloss flavoured buttercream with Rainbow Drops|
2) Mix on high until creamy
3) Stop mixer, add 1/3 of icing sugar – mix by hand with spatula until not powdery
4) Mix on slow building up to high with mixer until combined
- I usually cover my mixer carefully with a damp towel to stop the cloud of icing sugar!
5) Repeat steps 3&4 until all icing sugar is mixed in
6) If needed add a splash of milk to loosen mix (if it still appears clumpy or rough at this stage)
7) Mix on high in mixer until mix starts to go a pale cream colour and is very smooth
TIP If mix is too warm and starts to melt/ look liquid – add a little more cold butter, if it seems to split (this has only happened once to me!) The only real way to save it is by adding fat - i.e. chocolate! hopefully if this happens you can adapt your recipe and add a little cooled melted white or plain chocolate to the mix to revive it (see below for details)
8) Buttercream is ready to use when it is light and fluffy and a pale colour – the longer you mix the paler it will become.
BIG TIP; WHIP IT REAL GOOD! I can whip my buttercream for a good 30-40 mins sometimes!
|White chocolate cupcakes with plain sponge and chocolate stars|
To Flavour/ Colour the Buttercream
For caramel/ toffee flavour – add a couple of squeezes of sauce – I like to use Clark’s
For chocolate – carefully melt 150g (I use Tesco/ Sainsbury’s own brand – NOT COOKING CHOCOLATE) in the microwave and allow to cool to room temperature – add spoonful at a time to the mix while whipping on full – check after every couple of spoonfuls that the mix is still soft as chocolate will cause it to firm up.
Any other flavour/ colour – use a couple of drops of good quality colouring/ flavouring while whipping! ( the Rhubarb and custard cupcakes below - I used a few teaspoons of Bird's custard powder for the custard buttercream and a good quality rhubarb flavouring for the other.)
|Rhubarb and custard buttercream with rhubarb sponges (piped with a duel bag piper)|