Buttercream Recipe

Vanilla Buttercream

Makes enough for 12 cupcakes

80g unsalted butter, very soft*
180g icing sugar
1-2 tbsp milk
1 tsp vanilla extract

– Beat together the butter and 2/3 of the icing sugar. 
– Gradually add the rest of the sugar and the milk and vanilla until you have a soft but spreadable consistency that holds its shape. 

Raspberry Buttercream– Make vanilla buttercream but add raspberry puree at the end and thoroughly mix in.
– To make raspberry puree:
– Take a handful of fresh or frozen raspberries. 
– Sprinkle with sugar and if frozen microwave for 1 minute. 
– Crush the raspberries through a tea strainer with the back of a teaspoon until no solid lumps remain, repeating as many times as necessary.  Once all the lumps are removed add it all to the buttercream.  

 
 

Chocolate Buttercream

Makes more than enough for 12 cupcakes

120g plain chocolate
150g unsalted butter
160g icing sugar
1 tsp vanilla extract

– Melt the chocolate over a pan of boiling water then allow to cool.
– Cream together the butter and the sugar.
– Add the vanilla extract and the melted chocolate.
– Beat until glossy and smooth.

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8 Comments

Filed under Basic, Easy

8 responses to “Buttercream Recipe

  1. Sam

    I am making the most specialest gooey moist chocolate cake next week (I HOPE!) and this recipe for buttercream filling looks like a perfect filler… any hints or tips for getting it gorgeously rich and less ‘butter-tasting, more chocolate-tasting’ (like some of the plain buttercream fillings I made in the past)? ^_^ You are a star hun – can’t wait to try the Christmas muffins too – they looked divine! ^_^

    • annainthekitchen

      If you follow the Chocolate Buttercream recipe you will have no problems at all. It comes out gorgeously buttery and light but chocolate is still very much the main flavour. Just remember to always use unsalted butter or it will definitely taste off!

      • Sam

        All I can say is THANK YOU! It was delicious – not all margerine tasting like my usual ones, not gritty either – all these years I’ve been making it with caster sugar and marg but this was perfect!
        Unfortunately because I am a div I put the wrong flour in the cake recipe itself and made a cake with plain flour and no soda… so it was a little flatter than I’d have liked, but that said – it smells great and instead of ‘filling’ the cake with icing, I topped it instead and it looks great! I’ll send a picture when I can… and should by then be able to let you know how it tasted altogether too! ^_^ x

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