Vanilla buttercream
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 9 May 23
- Updated: 18 Mar 24
Classic vanilla buttercream is a baking staple for covering cakes. Use it as your base and adapt to suit your needs – add a little cocoa powder for chocolate icing or almond extract in place of vanilla.
Once made, buttercream can work in a variety of cakes such as these easy cupcakes.
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Makes 750g – enough to decorate 12 small cupcakes or a 20cm cake.
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Hands-on time 10 min
Ingredients
- 250g unsalted butter, softened
- 500g icing sugar
- 2 tsp vanilla bean extract
Method
- Put the softened butter in a large mixing bowl and beat using an electric whisk until light and fluffy. Add half the icing sugar and beat until just combined, then add the remaining sugar along with the vanilla. Whisk or beat until smooth and paler in colour.
- Recipe from May 2023 Issue
Nutrition
- Calories
- 76kcals
- Fat
- 4.1g (2.6g saturated)
- Carbohydrates
- 9.9g (9.8g sugars)
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