Traditional homemade butter icing is a real treat for sponge cakes and so easy to make! No cooking involved, just beat the ingredients together and let the whisk work its magic to create a cloud-like, velvety frosting. Make it once and you’ll never go back to store-bought tubs again! It’s delicious on a Victoria sandwich, chocolate cupcakes, zesty lemon bars, a simple vanilla traybake; in fact most things.
Mary Berry Butter Icing Recipe Ingredients
- 100g (3.5 oz) unsalted butter, softened to room temperature
- 225g (8 oz) icing sugar (powdered sugar), sifted
- 1 teaspoon high-quality vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
- A tiny pinch of salt (to balance the sweetness)
How To Make Mary Berry Butter Icing Recipe
- Cream the butter: Place the softened butter in a large mixing bowl. Using an electric hand whisk or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 to 3 minutes. You want it to become extremely pale, almost white, and very aerated. This initial beating is the secret to a professional “light” icing.
- Sift and add sugar: Sift the icing sugar to ensure there are no stubborn lumps. Add about half of the sugar to the bowl. Start the mixer on the lowest possible speed to avoid a “sugar cloud” in your kitchen. Once mostly incorporated, add the remaining half of the sugar along with the vanilla extract and a tiny pinch of salt.
- The fluff factor: Increase the speed to high and beat the mixture for at least 5 minutes. As you whisk, the icing will transform from a yellow paste into a voluminous, silky white frosting. If the icing feels too stiff to spread, add the milk half a tablespoon at a time until you reach your desired “dropping” consistency.
- Customize and color: If you wish to add food coloring, use a gel-based color rather than liquid to avoid thinning out the icing. Use a toothpick to add a tiny amount at a time and whisk until the color is uniform.
- Apply and set: Use a palette knife or a piping bag to apply the icing to your completely cooled cakes. This icing sets with a very thin, delicate “crust” that protects the moist sponge underneath while remaining soft and buttery on the inside.
Recipe Tips
- Room Temp is Vital: Your butter must be soft enough that a finger leaves an easy indentation, but it shouldn’t be oily or melting. If the butter is too cold, the icing will be lumpy; if it’s too warm, it will be greasy and collapse.
- Sifting is Non-Negotiable: Even if your icing sugar looks fine, sifting removes tiny compacted beads that won’t break down during whisking. A smooth icing requires a sifted base.
- Beating Time: Most people stop beating too early. Beating for a full 5 minutes incorporates air and actually makes the icing taste less “sugary” and more “creamy.”
- Whiter Icing: If your icing looks too yellow, adding the tiniest dot of purple food coloring (on the tip of a toothpick) will neutralize the yellow tones and make the frosting look bright white.
What To Serve With Mary Berry Butter Icing Recipe?
This Mary Berry Butter Icing Recipe is a sweet, foundational topping that needs a light or fruity pairing! A Classic Victoria Sponge is the quintessential choice for a traditional British tea. For a more indulgent treat, a batch of Rich Chocolate Cupcakes provides a lovely deep contrast that pairs perfectly with the vanilla icing! A side of Fresh Raspberries or a hot Cup of Earl Grey Tea pairs wonderfully with the sweet, buttery notes.
How To Store Mary Berry Butter Icing Recipe
- Room Temperature: Once on a cake, the icing can sit at room temperature in a cool spot for up to 2 days.
- Refrigerate: You can store leftover icing in an airtight container in the fridge for up to 1 week.
- Re-whipping: If refrigerated, the butter will harden. You must let the icing come back to room temperature completely and then re-whip it for 1 minute to restore the fluffy texture before using.
- Freezing: Butter icing freezes beautifully for up to 3 months. Thaw in the fridge overnight and re-whip before use.
Mary Berry Butter Icing Recipe Nutrition Facts
- Calories: 120 kcal (per serving, approx. 2 tbsp)
- Total Fat: 7 g
- Saturated Fat: 4.5 g
- Cholesterol: 18 mg
- Sodium: 10 mg
- Total Carbohydrates: 14 g
- Sugar: 14 g
- Protein: 0.1 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Sift 25g of high-quality cocoa powder into the icing sugar and add an extra tablespoon of milk to compensate for the dryness of the cocoa.
Yes! Use a high-quality plant-based baking block (not a soft spread) and a splash of oat or almond milk. The texture will be very similar.
This happens if the icing sugar wasn’t sifted or if you didn’t beat it for long enough. Try whisking for another 2 minutes on high speed to see if the sugar dissolves further into the butter fats.
Try More Recipes:
- Mary Berry Buttercream Icing for Cupcakes Recipe
- Mary Berry Royal Icing for Christmas Cake Recipe
- Mary Berry Chocolate Cake with White Chocolate Icing Recipe
Mary Berry Butter Icing Recipe
Description
A classic vanilla buttercream that is whipped to a light and fluffy perfection, ideal for cakes and cupcakes.
Ingredients
Instructions
- Beat the softened butter alone for 2-3 minutes until very pale.
- Sift the icing sugar into the bowl in two batches.
- Beat on low until combined, then add vanilla and salt.
- Whip on high speed for 5 minutes until voluminous and fluffy.
- Add milk a little at a time if the icing is too stiff.
- Use immediately or store in the fridge.
Notes
- Use the whisk attachment for the best aeration.
- Gel colors are best for vibrant shades without affecting texture.
- This is the gold standard for easy homemade cake decorating.
