Recipes

Buttercream

Serving suggestion

Buttercream makes an excellent filling or decoration for cakes. The main buttercream recipe below is ideal for cake filling, whilst the American Buttercream recipe is suitable for frosting and filling.

 

You will need ...

  • 125g / 4oz butter
  • 175g / 6oz icing sugar, sieved
  • Flavouring (optional - see below)

 

Preparation & method

  1. Warm the butter in a bowl. Beat it with a whisk until it is light and fluffy and then add the icing sugar a little at a time. Use an electric mixer if available to quickly incorporate the butter and the sugar.
  2. The finished buttercream is thicker and stiffer than whipped cream, but light and white.

 

Flavouring

Your buttercream can be left plain or you can add any of the following:

Vanilla - 1/2 tsp vanilla flavouring

Chocolate - 1 tsp cocoa powder or 50g / 2oz melted chocolate. The melted chocolate gives a smoother taste and finish. Try adding one or two drops of peppermint oil for a surprise taste.

Lemon - 1 tsp lemon juice with a little finely grated zest. Don't use the zest if you are piping the buttercream. Only use the yellow of the lemon rind as the pith can make your buttercream tast bitter.

Orange - 1/2 tsp orange juice with a little finely grated rind. As with the lemon above, don't use the rind if you are piping and only use the orange part of the peel.

Coffee - 1 heaped tsp instant coffee powder dissolved in 1/2 tsp hot water.

Mint - 2 drops peppermint oil. You could also add a small amount of green food colouring.

Liqueur - Try adding a few drops of your favourite liqueur for a seasonal taste.

 

American Buttercream

 

You will need ...

  • 225g / 8oz butter, at room temperature
  • 150ml / 1/4 pt milk
  • 2 tsps vanilla essence (or rose water or orange flower water)
  • 900g / 2lb icing sugar

 

Preparation & method ...

  1. Place the butter, milk and vanilla (rose/orange flower water) in a mixing bowl and pour over half the sugar. Mix slowly and gradually add the remaining sugar. Continue beating until light and fluffy.
  2. Add flavourings, essences, colourings or liqueurs as required. Cover with a damp cloth and keep in a cool place until you are ready to use it.

 

Back to Christmas Treats & Feasts