Mary Berry’s Buttercream Frosting is a silky, sweet essential that serves as the perfect crowning glory for classic sponges and festive cupcakes. Ideally the butter should be softened at room temperature for several hours to achieve an effortlessly smooth and cloud-like consistency.
Mary Berry Buttercream Frosting Recipe Ingredients
- ½ cup (100g) unsalted butter, softened
- 1¾ cups (225g) icing sugar, sifted
- 1 tsp pure vanilla extract
- 1–2 tbsp whole milk (depending on desired consistency)
How To Make Mary Berry Buttercream Frosting Recipe
- Cream the Butter: Place the softened butter in a large mixing bowl. Using an electric hand whisk or a stand mixer, beat the butter for 2–3 minutes until it is pale, creamy, and very soft.
- Add Sugar Gradually: Add about half of the sifted icing sugar to the bowl. Beat on low speed initially to avoid a “sugar cloud,” then increase the speed and whisk until the mixture is fully combined.
- Incorporate Flavors: Add the remaining icing sugar along with the vanilla extract and one tablespoon of the milk.
- The Final Whisk: Beat the mixture on high speed for at least 3–5 minutes. This long whisking period is Mary Berry’s secret to an airy, professional texture.
- Adjust Texture: If the frosting feels too stiff to spread, add the second tablespoon of milk and whisk again. If it is too soft, add a little more sifted icing sugar until it holds its shape.
- Apply: Spread or pipe the frosting immediately onto your chosen bakes.
Recipe Tips
- Sifting is Vital: Icing sugar frequently contains small, hard lumps. Sifting ensures your frosting is perfectly smooth and prevents your piping nozzle from getting blocked.
- Butter Temperature: Never melt the butter in the microwave. It should be “pommade” consistency—soft enough that a finger leaves an easy indentation, but not oily or liquid.
- Beat for Longer: Most people stop whisking too early. The longer you beat the buttercream, the lighter and whiter it becomes as air is incorporated into the fat.
- Avoiding Bubbles: If you notice large air bubbles after whisking, use a wooden spoon to vigorously beat the frosting by hand for 1 minute to “knock out” the excess air for a glass-smooth finish.
What To Serve With Mary Berry Buttercream Frosting
Frosting pairings are delightful additions that enhance the experience of home-baked treats. Ideally the sponge or cupcakes should be completely cooled before application to ensure the buttercream maintains its velvety structure and does not melt.
- A classic Mary Berry Victoria Sandwich or Vanilla Sponge
- Moist chocolate cupcakes or zesty lemon muffins
- A hot cup of Earl Grey tea or a light chamomile infusion
- Fresh berries on top to cut through the sweetness of the sugar
How To Store Mary Berry Buttercream Frosting
- Refrigerate: Store any leftover frosting in an airtight container in the fridge for up to 5 days.
- Preparation: When ready to use refrigerated frosting, let it come to room temperature for 1 hour and then whisk it briefly to restore its fluffy texture.
- Freeze: Buttercream freezes exceptionally well. Store in a freezer bag for up to 3 months. Thaw overnight in the fridge before following the room temperature re-whisking process.
Mary Berry Buttercream Frosting Nutrition Facts
- Calories: ~140 kcal (per 2-tbsp serving)
- Carbohydrates: 22g
- Protein: 0g
- Fat: 6g
- Fiber: 0g
- Sugar: 22g
Nutrition information is estimated based on 8 servings per batch.
FAQs
This standard batch (100g butter/225g sugar) is designed to top 12 cupcakes with a simple spread or fill and top one 8-inch sandwich cake. If you plan on doing tall, bakery-style “swirl” piping, you should double the recipe.
Yes! Mary Berry suggests replacing 25g of the icing sugar with 25g of high-quality cocoa powder. Sift the cocoa with the remaining icing sugar and proceed as directed.
You can easily swap the vanilla extract for lemon juice and zest, almond extract, or even a tablespoon of cooled espresso for a coffee-flavored variation.
Try More Recipes:
- Mary Berry Buttercream Icing for Cupcakes Recipe
- Mary Berry Chocolate Buttercream Cake Recipe
- Mary Berry Victoria Sponge with Buttercream Recipe
Mary Berry Buttercream Frosting Recipe
Description
A classic, three-ingredient vanilla buttercream that is light, fluffy, and perfect for spreading or piping.
Ingredients
Instructions
- Beat the butter until pale and very soft.
- Add half the icing sugar and whisk until smooth.
- Stir in vanilla, milk, and the remaining icing sugar.
- Whisk on high speed for 3–5 minutes until light and fluffy.
- Adjust with extra milk if too stiff.
- Pipe or spread onto cooled cakes.
Notes
- Use real butter for the best flavor; margarine can be used but results in a thinner, less stable frosting.
- If using for a layer cake, ensure you create a “crumb coat” first for the neatest finish.
- This frosting can be colored with a tiny drop of gel food coloring for celebrations.
