Vanilla buttercream

Vanilla buttercream

Classic vanilla buttercream is a baking staple for covering cakes. Use it as your base and adapt to suit your needs – add a little cocoa powder for chocolate icing or almond extract in place of vanilla.

Vanilla buttercream

Once made, buttercream can work in a variety of cakes such as these easy cupcakes.

  • Serves icon Makes 750g – enough to decorate 12 small cupcakes or a 20cm cake.
  • Time icon Hands-on time 10 min

Classic vanilla buttercream is a baking staple for covering cakes. Use it as your base and adapt to suit your needs – add a little cocoa powder for chocolate icing or almond extract in place of vanilla.

Once made, buttercream can work in a variety of cakes such as these easy cupcakes.

Nutrition: per serving

Calories
76kcals
Fat
4.1g (2.6g saturated)
Carbohydrates
9.9g (9.8g sugars)

Ingredients

  • 250g unsalted butter, softened
  • 500g icing sugar
  • 2 tsp vanilla bean extract
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Method

  1. Put the softened butter in a large mixing bowl and beat using an electric whisk until light and fluffy. Add half the icing sugar and beat until just combined, then add the remaining sugar along with the vanilla. Whisk or beat until smooth and paler in colour.

Nutrition

Nutrition: per serving
Calories
76kcals
Fat
4.1g (2.6g saturated)
Carbohydrates
9.9g (9.8g sugars)

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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