Need vanilla buttercream to frost your cakes? Here’s how to make it.
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Serves
12
Soft Unsalted Butter
Icing Sugar
Vanilla Extract
Double Cream
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
This recipe will make 450g 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 good vanilla, good butter and cream if you can – these are the flavours you want to come through, rather than lots of super-sweet sugar.
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 rather than more sugar – it will taste much better. 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.
You can substitute whole milk for some or all of the cream; just add it slowly, as you may need a bit less.
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Serves
12
Soft Unsalted Butter
Icing Sugar
Vanilla Extract
Double Cream
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Use an electric whisk to beat the butter in a large mixing bowl for 4–5 mins on high speed.
Step 2.
Sift in the icing sugar and add the vanilla and cream then beat on a low speed to bring it together. Beat on high for another 2–3 mins until it's a smooth consistency. Add more cream for a looser buttercream if desired.
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