If I am not using ganache to fill my cakes then I use a flavoured buttercream – one that complements my cake flavour. Buttercream is super tasty and really easy to make. I also use this buttercream for my naked cakes and to add a little bit of ooph to my cupcakes.
- Butter - Keep your butter at room temperature. If you have forgotten to take it out of the fridge then zap it in the microwave for 15 seconds or so until it’s at room temp (not too soft or melting). Beat your buttercream for a at least 5 to 10 minutes on med-high speed. This ensures a super smooth buttercream and it will be nice and pale in case you need to add colour for a naked cake.
- Icing sugar - You can use pure icing sugar or icing sugar mixture. Pure icing sugar is just that – icing sugar and nothing else. Icing sugar mixture has cornflour added to it (or a gluten free equivalent) which stops it from going hard when you open the packet so you don’t need to sift it. Either is fine for this recipe.
- Flavouring – beware not all flavouring is suitable for buttercream - Essential oils, vanilla, dried flavoured powders are all OK to use in buttercream. A teeny bit of milk is OK if you find your buttercream too hard. Lemon juice (or other juices), too much coffee, or anything water based or too liquid is not OK – your buttercream will curdle and you will need to start over.
Here we go!
In your mixer beat 250g unsalted until light and fluffy. Add 500g icing sugar/mixture in 3 or 4 batches and continue beating until nice and smooth. Add a tablespoon of milk if you the consistency is not to your liking. Add your flavouring. Voila! Your scrumptious buttercream is ready to be used as a filling for your cakes, as an outer covering for your naked cake or to be spooned/piped onto your cupcakes.