Every baker or cake decorator needs a trusted buttercream recipe in their recipe folder. This is our simple go-to recipe, perfect for piping onto cupcakes and adding a delicious filling to all those fantastic celebration cakes!

This recipe will fill and apply 2 crumb coats to an 8 inch round cake, or ice 24 cupcakes. 

For best results we recommend using a stand mixer, however you can use a handheld mixer it may just take a little longer!

Ingredients:  

500g block butter (salted or unsalted depending on your personal preference)

1kg icing sugar

1 tsp vanilla extract

Method:

1. Allow the butter to come to room temperature, then add to the bowl of the mixer. Beat for a minute or two on a medium speed.
2. Add the icing sugar and the vanilla extract to the bowl then using a palette knife gently combine the ingredients together - doing this prevents a cloud of icing sugar covering both yourself and your workspace!
3. Once combined turn the mixer onto a medium speed and allow it to mix for 7-8 minutes. Halfway through use your palette knife or a spatula to scrape down the sides of your bowl, that way it will leave ingredient un-mixed.
4. After 8 minutes you should have a delicious and light buttercream!

Colouring: colouring this buttercream couldn't be easier. We always recommend using a highly concentrated food paste or gel as this will create a vibrant colour without altering the taste or consistency of your buttercream. Simply add a few drops of colour gel/use the end of a cocktail stick to add a small amount of colour paste to the buttercream halfway through mixing. Remember, you can add more colouring to require your desired shade so always start with less and build up.

Refrigerating: If you don't use all your buttercream in one go you can store it in an airtight container in the fridge for up to a week. If storing in the fridge you will need to allow the buttercream to come back to room temperate and pop it back into the mixer to lighten it back up before using,

Freezing: You can also freeze this buttercream by popping it into an airtight container and placing in the freezer. You can freeze buttercream for up to 3 months. Before using you will need to allow the buttercream to defrost in the fridge overnight, then allow it to come to room temperature and mix in the mixer as above.