Thursday, 26 April 2012


Here are the recipes that I use for various buttercreams. I find the easiest way to make them is to stick them in a food processor (or your kitchenaid if you have one.) All these recipes cover 24 cupcakes or a standard 9" cake.

Vanilla Buttercream: 

  • 10oz/ 300g unsalted butter
  • 1lb/ 500g icing sugar
  • 2tsp vanilla extract
  • 2-3tbsp whole milk.

Chocolate Buttercream:

  • 8oz/ 250g unsalted butter
  • 20oz/ 600g icing sugar
  • 3oz/ 80g cocoa powder
  • 80ml milk

Chocolate Fudge Buttercream:

  • 7oz/ 200g plain or milk chocolate melted
  • 4oz/ 100g unsalted butter melted (with the chocolate)
  • 4tbsp milk
  • 6oz/ 150g icing sugar

White Chocolate Fudge Buttercream:

  • 7oz/ 400g white chocolate melted
  • 10tbsp milk
  • 12oz/ 300g icing sugar

Lemon Curd Buttercream:

See the fabulous caked crusader's blog:

In fact just see all her buttercream recipes they're brill (although I still haven't braved the swiss meringue buttercreams since, well, the accident: oops.)

1 comment:

  1. Thanks for your kind comment - I am a believer that buttercream makes or breaks a cake and it's really worth whipping up the butter on its own before adding the icing sugar


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