This Mary Berry Buttercream Icing is a fluffy and creamy recipe, which is made with real butter and sifted icing sugar. It’s a classic, foolproof recipe, the perfect topping for cakes and cupcakes, ready in about 10 minutes.
Mary Berry Buttercream Icing Ingredients
A classic, foolproof frosting for all your baking needs.
- 250g (approx 1 cup or two sticks) unsalted butter, softened
- 500g (4 cups) icing sugar (confectioners’ sugar), sifted
- 2-3 tbsp milk (preferably whole milk)
- 1½ tsp pure vanilla extract
How To Make Mary Berry Buttercream Icing
Simple steps for a perfectly smooth and fluffy buttercream.
- Cream the Butter: In a large bowl or the bowl of a stand mixer, beat the softened butter on medium-high speed for 2-3 minutes, until it is very pale, creamy, and fluffy.
- Add the Sugar: Reduce the mixer speed to low and gradually add the sifted icing sugar in a few batches, mixing until it is just combined. Scrape down the sides of the bowl.
- Add Flavor and Liquid: Add the vanilla extract and 2 tablespoons of the milk.
- Whip Until Fluffy: Increase the mixer speed to medium-high and beat for another 3-5 minutes, until the buttercream is incredibly light, airy, and smooth. If the icing is too stiff, add the remaining tablespoon of milk to reach your desired consistency.
Recipe Tips
For the smoothest, most delicious buttercream every time.
- How do you get buttercream perfectly smooth and not grainy? There are two secrets. First, always use properly softened, room temperature butter. Second, you MUST sift your icing sugar. This removes any tiny lumps and is the key to a silky, non-gritty texture.
- Why beat the butter first? Whipping the butter on its own until it’s pale and creamy is a classic Mary Berry tip. This step incorporates air into the butter, which is the foundation for a light and fluffy frosting, rather than a dense, heavy one.
- Can I use a different butter to unsalted? It’s best to use unsalted butter so you can control the salt content yourself. If you only have salted butter, you can use it but omit any extra salt you might add.
- How do I get the right consistency for piping? The consistency can be easily adjusted. If your buttercream is too stiff to pipe easily, add more milk, just a teaspoon at a time, until it loosens up. If it’s too soft or runny, beat in a little more sifted icing sugar until it thickens.
Perfect for Piping On…
Classic pairings that are perfect for this versatile frosting.
This classic vanilla buttercream is the perfect finishing touch for a huge variety of bakes:
- Vanilla Cupcakes: The ultimate classic pairing.
- Chocolate Cupcakes: For a delicious black and white contrast.
- Victoria Sponge Cake: Use it as the filling along with strawberry jam.
- Lemon or Carrot Cake: As a simple, sweet alternative to cream cheese frosting.
- Sugar Cookies: For decorating and sandwiching.
How To Store Mary Berry Buttercream Icing
Keeping your frosting fresh and ready to use.
- Room Temperature: The buttercream can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerate: For longer storage, keep it in an airtight container in the refrigerator for up to a week.
- Freeze: Buttercream freezes exceptionally well for up to 3 months.
- Re-whipping: After being chilled or frozen, the buttercream will be very hard. Let it come back to room temperature on the counter, then re-whip it with an electric mixer for a few minutes to restore its light and fluffy texture before using.
Mary Berry Buttercream Icing Nutrition Facts
An estimated guide per serving (enough for one cupcake).
- Calories: 180 kcal
- Carbohydrates: 25 g
- Protein: 0.1 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, easily! To make a simple chocolate version, sift in 50g (about 1/2 cup) of unsweetened cocoa powder along with the icing sugar, and increase the milk to about 4 tablespoons.
Absolutely. This is a great make-ahead recipe. You can prepare it completely and store it as directed above. Just remember to let it soften and give it a good re-whip before you need to use it.
This recipe makes a generous amount, enough to fill and cover a standard two-layer 8-inch cake, or to pipe a good-sized swirl on 12-16 cupcakes.
Try More Recipes:
- Mary Berry Ginger Cupcakes Recipe
- Mary Berry Chocolate Chip Cupcakes Recipe
- Mary Berry Vanilla Cupcakes Recipe
Mary Berry Buttercream Icing for Cupcakes Recipe
Description
The classic, foolproof Mary Berry recipe for a light, fluffy, and perfectly sweet vanilla buttercream icing. Ideal for frosting cakes and cupcakes.
Ingredients
Instructions
- In a large bowl, beat the softened butter with an electric mixer for 2-3 minutes until pale and creamy.
- On low speed, gradually add the sifted icing sugar to the butter and mix until combined.
- Add the vanilla extract and 2 tablespoons of milk.
- Increase the speed to medium-high and beat for another 3-5 minutes until the buttercream is very light and fluffy.
- Add more milk, if needed, to reach your desired piping or spreading consistency.
- Use immediately on completely cooled cakes or cupcakes.
Notes
- Using properly softened, room temperature butter is the most important step for a smooth, non-greasy result.
- Sifting the icing sugar is essential to prevent a grainy texture.
- The 2:1 ratio of icing sugar to butter is the classic formula for a stable, pipeable British buttercream.
- Leftover buttercream can be refrigerated or frozen; just re-whip it back to life after it comes to room temperature.
