Mary Berry Vanilla Buttercream Recipe

This classic Mary Berry Vanilla Buttercream Recipe produces a pale, whipped frosting that is light enough for a Victoria sponge yet stable enough for piping intricate swirls. By beating softened butter until almost white before adding the sugar, it achieves a silky, cloud-like consistency that melts on the tongue without being gritty.

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Mary Berry Vanilla Buttercream Ingredients

The Foundation:

• 100g (3 ½ oz) Unsalted Butter: Softened. It is crucial that the butter is very soft but not melted. Unsalted butter gives you control over the flavor, whereas salted butter can sometimes taste metallic in sweet icing.
• 225g (8 oz) Icing Sugar: Sifted. Lumps in the sugar will clog piping nozzles and ruin the smooth texture.

The Flavor & Liquid:

• 1 tsp Vanilla Extract: Use a high-quality extract or bean paste for the best flavor; imitation vanilla can taste artificial.
• 2-3 tbsp Milk: Use room temperature milk to loosen the mixture. Cold milk can shock the butter and make it curdle.

How To Make Mary Berry Vanilla Buttercream

1. Prep the Butter: Place the softened butter into a large mixing bowl or the bowl of a stand mixer. Beat vigorously for at least 5 minutes (yes, really!). You want the butter to turn from yellow to a very pale, almost white cream. This aeration is the secret to a light frosting.
2. Add Sugar Gradually: Sift the icing sugar. Add half of the sugar to the butter. Beat gently at first (to avoid a sugar cloud), then increase speed and beat well. Add the remaining sugar and beat again until fully combined.
3. Flavor and Loosen: Add the vanilla extract and 1 tablespoon of milk. Beat well.
4. Consistency Check: If the buttercream is too stiff to spread easily, add the remaining milk, one teaspoon at a time, beating constantly until you reach a smooth, spreadable consistency that holds a soft peak.
5. Final Whip: Turn the mixer to high and beat for one final minute to incorporate maximum air. Use immediately.

Recipe Tips

• The “Pale” Technique: Many people skip the initial butter whipping stage. Don’t! Beating the butter alone removes the yellow hue, giving you a whiter buttercream base which is better for coloring or just looking pristine on a sponge cake.
• Temperature Matters: If your kitchen is hot, chill the buttercream for 10 minutes before piping so it holds its shape. If your kitchen is cold, you may need a tiny bit more milk.
• Sifting is Mandatory: Even if your icing sugar claims to be “anti-caking,” sift it. Tiny hard lumps of sugar ruin the mouthfeel.
• Crusting: This is a “crusting” buttercream, meaning it will develop a slight shell if left exposed to air. This is perfect for piping definition but means you should keep the bowl covered with a damp cloth while working.

What To Use Vanilla Buttercream For

• Victoria Sponge: The classic filling alongside raspberry jam.
• Cupcakes: Pipes beautifully into high swirls.
• Birthday Cake: Use as a crumb coat and final layer for a smooth finish.
• Sandwich Cookies: Use to fill melting moments or whoopie pies.

How To Store Vanilla Buttercream

• Refrigerate: Store in an airtight container in the fridge for up to 1 week. It will harden like butter.
• Revive: To use refrigerated buttercream, let it come to room temperature on the counter (about 1-2 hours), then re-whip it with a mixer to restore the fluffy texture.
• Freeze: Freezes well for up to 3 months. Thaw in the fridge overnight.

Mary Berry Vanilla Buttercream Nutrition Facts

• Calories: 85 kcal
• Fat: 4g
• Carbohydrates: 14g
• Sugar: 14g
• Protein: 0g

Nutrition information is estimated per tablespoon.

FAQs

Try More Recipes:

• Mary Berry Buttercream Icing For Cupcakes​ Recipe
• Mary Berry Chocolate Buttercream Cake​ Recipe
• Mary Berry’s Victoria Sponge With Buttercream​ Recipe