Prep Time:10 minutes
I think a good set of guidelines is as useful as a good recipe when it comes to buttercream as there are so many variables involved that can alter the outcome as you go – the temperature in the room, the varying water content in your dairy ingredients, your mixer, and so on. So with that in mind here are my…
Top Tips for Perfect Buttercream
- Be prepared to deviate from the exact recipe and method. Bear in mind the consistency you want to achieve and add your sugar and liquids slowly, beating in between to get it just right.
- Use Billington’s golden caster, good vanilla, good butter and double cream if you can – these are the flavours you want to come through.
- Start with very soft (but not melted) butter and beat it alone to incorporate some air in the very first stage.
- If it’s hot in the kitchen, refrigerating your buttercream slightly then beating it smooth again will mean you can thicken it up without having to add a load of extra sugar.
- If your buttercream is too thin, thicken it with butter. Just make sure the butter is very soft (or even melted), otherwise it will break apart into lumps and you’ll have to ditch the lot and start again.
- 100g unsalted butter, softened
- 300g Billington’s golden icing sugar, sifted
- 1 tsp vanilla extract
- 75ml double cream
- Beat the butter alone for 4–5 minutes on high speed.
- Add the sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.
NOTE: You can substitute whole milk for some or all of the cream; just add it slowly, as you may need a bit less.
This recipe & more can be found in Lily Vanilli’s Sweet Tooth