Buttercream

Buttercream

vanilla, fills a 20cm cake

Ingredients

unsalted butter  100g
icing sugar      150g
vanilla extract  3g
fine salt        pinch

A balanced British ratio, 1.5 parts sugar to 1 part butter, not the usual 2 to 1 that tastes far too sweet. The pinch of salt does most of the work cutting the sweetness, don’t skip it.
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 and the salt. 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.

❄ Freezer
Freeze: in an airtight container or freezer bag, surface smoothed.
Thaw: overnight in the fridge, then bring to room temperature.
Re-beat: beat again until smooth and fluffy before using, it firms and can split a little as it thaws.
Keeps: 3 months frozen.