Buttercream

Buttercream

vanilla, fills and covers a 20cm cake

Ingredients

Full batch

unsalted butter  200g
icing sugar      400g
vanilla extract  5g

Half batch (filling only)
unsalted butter  100g
icing sugar      200g
vanilla extract  3g

Use block butter, not spread. It must be at room temperature, soft enough to leave an indent when pressed.
Always sift the icing sugar or it will be lumpy.
Keeps at room temperature for 2 days, or in the fridge for a week. Bring back to room temp and re-beat before using.

Recipe

1. Beat the butter on its own for 3-4 minutes until very pale and fluffy. Don’t skip this step.

Whisk attachment on medium-high.

2. Add half the sifted icing sugar. Mix on low until combined, then beat on medium until smooth.

3. Add the rest of the icing sugar and beat again until fully combined.

4. Add the vanilla and beat for another 3-4 minutes until pale, light and fluffy.

5. If it is too stiff, add whole milk a teaspoon at a time. If too soft, add a bit more icing sugar.