Mary Berry Buttercream Icing For Cupcakes​ Recipe

This easy Mary Berry Buttercream Icing is made with just softened butter, sifted icing sugar, milk, and a touch of vanilla extract. The result is a smooth, rich, and creamy frosting perfect for topping any cake or cupcake. This recipe is a classic for a reason, perfect for a special occasion or simply making a batch of homemade cupcakes for a cozy afternoon treat. It makes enough to generously frost about 12 cupcakes.

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Mary Berry Buttercream Icing Ingredients

• 100g (4 oz) unsalted butter, softened
• 200g (7 oz) icing sugar, sifted
• 1-2 tbsp milk
• 1/2 tsp vanilla extract

How To Make Mary Berry Buttercream Icing

1. Prepare the butter: Place the softened butter into a large mixing bowl. Beat the butter with an electric hand whisk or a wooden spoon until it is pale and creamy. This step helps to create a light and airy texture.
2. Add the sugar: Sift half of the icing sugar into the bowl with the butter. Beat until the mixture is smooth. Sifting prevents lumps, and adding the sugar in stages makes it easier to combine.
3. Finish the icing: Add the remaining icing sugar and one tablespoon of the milk. Beat the mixture until it becomes creamy and smooth. If the icing is too thick for piping, beat in the second tablespoon of milk, a little at a time, until it reaches your desired consistency.
4. Add the flavor: Stir in the vanilla extract until it is well combined. This is a crucial step for that classic flavor.
5. Pipe the icing: Spoon the finished buttercream into a piping bag and pipe swirls onto your completely cooled cupcakes. Decorate with sprinkles if desired.

Recipe Tips

• Use Room Temperature Butter: Ensure your butter is truly softened to room temperature. This is essential for achieving a smooth, lump-free, and fluffy buttercream. Hard butter will make your icing grainy.
• Sift Your Icing Sugar: Don’t skip sifting the icing sugar! This simple step breaks up any clumps and ensures your buttercream is silky smooth.
• Add Milk a Little at a Time: The amount of milk needed can vary. Start with one tablespoon, and only add the second if your icing is too stiff. It’s much easier to add more liquid than to fix an overly runny icing.
• Beat for a Lighter Texture: The longer you beat the buttercream, the lighter and fluffier it will become. Beat for at least 3-4 minutes after all ingredients are combined for the best results.

What To Serve Buttercream Icing

This versatile buttercream is a classic pairing for vanilla or chocolate cupcakes. It also works beautifully as a filling for a classic Victoria sponge cake, or as a simple frosting for a batch of fairy cakes. You can also use it to fill sandwich cookies or simply spread it on a warm slice of pound cake.

How To Store Buttercream Icing Leftovers

• Refrigerate: Store leftover buttercream in an airtight container in the refrigerator for up to 5 days. Let it come back to room temperature and give it a quick whip with a spoon or mixer before using it again.
• Freeze: For longer storage, you can freeze buttercream for up to 3 months. Thaw it in the refrigerator overnight, then bring it to room temperature and re-whip until smooth and fluffy.

Mary Berry Buttercream Icing Nutrition Facts

• Calories: 150 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 5mg
• Total Carbohydrate: 20g
• Dietary Fiber: 0g
• Sugars: 20g
• Protein: 0g

Frequently Asked Questions

• Can I make this icing chocolate flavored? Yes, you can easily make chocolate buttercream. Simply add 2-3 tablespoons of sifted cocoa powder along with the icing sugar. You may need to add an extra splash of milk to maintain a spreadable consistency.
• Why is my buttercream grainy? A grainy texture is usually caused by unsifted icing sugar or butter that was not at room temperature. Ensure your ingredients are properly prepared and sift the icing sugar to prevent lumps.
• How can I color the buttercream? You can use a few drops of gel food coloring to tint the buttercream. Add the coloring at the end and mix until the color is consistent. Gel food coloring provides a more vibrant color without adding too much liquid.

Try More Recipes:

• Mary Berry​ Ginger Cupcakes Recipe
• Mary Berry​ Chocolate Chip Cupcakes Recipe
• Mary Berry Vanilla Cupcakes​ Recipe