Say goodbye to overly sweet, artificial-tasting shop-bought icing. Mary Berry, the renowned culinary expert, presents a fail-safe buttercream recipe that’s beautifully balanced in sweetness, luxuriously smooth, and delightfully fluffy – perfect for frosting your homemade cakes.
This American buttercream recipe uses just a few basic ingredients: unsalted block butter, icing sugar, milk, and vanilla extract. Using block butter is key here as it ensures the frosting firms up well without becoming runny.
Here’s how to achieve that perfect buttercream in four simple steps, all in under eight minutes:
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In a large bowl or stand mixer, beat the softened butter on medium-high speed for 2-3 minutes until it’s very light, creamy, and airy. This crucial step incorporates air into the butter, creating a light consistency rather than a dense one.
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Reduce the mixer speed and gradually add sifted icing sugar in several batches, mixing just until combined. Sifting is essential to remove lumps and ensure a smooth, non-gritty texture.
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Add vanilla extract and two tablespoons of milk. Increase the mixer speed again and whisk for another 3-5 minutes until the buttercream is light, fluffy, and perfectly smooth.
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Adjust the consistency by adding the remaining tablespoon of milk if the icing is too stiff, or a bit more sifted icing sugar if it feels too soft.
This straightforward technique guarantees a luscious, fluffy buttercream that elevates your cakes to bakery-quality perfection every time.