Whether you need buttercream for piping, decorating or simply spreading over your cakes and cupcakes, this basic recipe does it all.
Ingredients
250g Western Star Chef’s Choice Butter, diced at room temperature
250g icing sugar mixture, sifted
2 teaspoons vanilla extract
1-2 tablespoons milk, room temperature
Method
Place the butter into the bowl of a stand mixer and mix on medium-high speed for 5 minutes. Butter will lighten in colour
Stop the mixer and add all the sugar and vanilla. Beat on low speed until combined
Increase speed to high and beat for 5-8 minutes or until fluffy
Add milk a teaspoon at a time until it reaches your desired consistency
Tips & Hints
Butter must be softened before beating. Do not melt.
Butter should be well beaten and pale in colour before adding icing sugar mixture.
If making ahead, store buttercream well covered in a cool place for up to 1 week. Before using, beat to a smooth consistency adding extra milk as needed.
If buttercream becomes cold and hard to spread, beat in 1 to 2 teaspoons of warm milk to return mixture to a creamy, spreadable consistency.
