How to Make Buttercream

There are few things more satisfying in baking than a beautifully whipped buttercream. Smooth, sweet and full of flavour, it is the perfect finishing touch to cakes, cupcakes, traybakes and biscuits. Whether you are swirling it high on fairy cakes or spreading it between sponge layers, buttercream is one of those essential recipes that every baker should have in their repertoire.

While it may seem simple, making buttercream that is silky, pipeable and perfectly balanced in flavour takes a little practice and a few tricks. From choosing the right butter to getting the texture just right, this guide will help you master the art of buttercream from scratch.

What Is Buttercream?

Buttercream is a sweet, creamy icing made primarily from butter and icing sugar. It can be flavoured and coloured in countless ways and is used for frosting, filling and decorating cakes and other baked goods. The most common version in the UK is simple butter and icing sugar creamed together, often with a splash of milk or vanilla extract to loosen and lift the flavour.

There are also other types of buttercream such as Swiss meringue, Italian meringue and French buttercream, each using slightly different methods for a smoother or less sweet finish. However, the classic version remains a favourite for its ease and versatility.

Ingredients and Equipment

For traditional buttercream, you will need unsalted butter, icing sugar, a little milk or cream and flavourings such as vanilla extract. Use good quality unsalted butter at room temperature, as it will whip more easily and give a clean, rich flavour. Avoid baking spreads or margarine, as they will not produce the same texture or taste.

You will also need an electric hand whisk or stand mixer. Although buttercream can be made by hand, it takes time and strength to achieve a smooth finish. A rubber spatula or palette knife is helpful for spreading and smoothing the buttercream once it is made.

Basic Method for Classic Buttercream

Begin by beating the softened butter in a large bowl until pale and fluffy. This can take a few minutes but is worth doing properly, as it lightens the colour and gives a better texture. Once whipped, sift the icing sugar in gradually and beat on a low speed to start, then increase to medium until fully incorporated.

Add a tablespoon or two of milk or double cream to loosen the mixture and help it become silky and smooth. A splash of vanilla extract brings extra depth and warmth. Once all the sugar is mixed in, beat the buttercream for another minute or two until it is pale, fluffy and easily spreadable.

Butter to Sugar Ratio

The standard ratio for classic buttercream is one part butter to two parts icing sugar. For example, 250 grams of butter to 500 grams of icing sugar will frost and fill a standard two-layer cake. If you prefer a less sweet version, you can reduce the sugar slightly or add a pinch of salt to balance the flavour.

Flavour Variations

Once you have mastered the base recipe, the flavour options are endless. For chocolate buttercream, beat in cooled melted chocolate or sifted cocoa powder. For citrus versions, add the zest of lemon, orange or lime and a splash of juice. Coffee, caramel, almond and peppermint extracts also work well in small amounts.

Fruit purées such as raspberry, strawberry or mango can be swirled in for a natural and vibrant twist. Just be careful not to add too much liquid, as it can cause the buttercream to split.

Colours and Presentation

Gel food colours are best for tinting buttercream, as they give strong colour without affecting the texture. Pastel shades work beautifully for spring and summer bakes, while bold hues can be used for themed cakes or celebration bakes.

Buttercream can be piped using a range of nozzles to create swirls, rosettes, ruffles or borders. If spreading it onto cakes, a palette knife dipped in hot water can help create a smooth, professional finish.

Common Mistakes and How to Fix Them

If your buttercream is too stiff, add a splash more milk and beat again. If it is too runny, add more sifted icing sugar gradually until it firms up. Lumpy buttercream is usually caused by using cold butter or not sifting the icing sugar. Always bring your butter to room temperature and sift the sugar thoroughly.

If the buttercream splits or curdles, this can be fixed by beating it for longer or adding a spoonful of icing sugar. If that does not help, try warming the bowl slightly over a pan of hot water and beating again.

Storing and Using Buttercream

Buttercream can be made in advance and stored in an airtight container in the fridge for up to five days. Let it come back to room temperature and re-whip before using. It can also be frozen for up to three months. Defrost overnight in the fridge, then bring to room temperature and beat again to restore the texture.

Use buttercream to sandwich sponge cakes, frost cupcakes or fill biscuits and macarons. You can also use it under fondant as a smooth base layer or simply spread it onto traybakes with sprinkles for a nostalgic touch.

Dietary Variations

To make buttercream dairy-free, use a high-quality plant-based butter substitute that is block-style and unsalted. Choose plant milks such as oat or almond if needed to loosen the texture. For a vegan version, make sure your icing sugar is certified vegan, as some may be processed with animal products.

For a less sweet or lower-sugar version, consider Swiss meringue buttercream, which uses egg whites and cooked sugar syrup to create a lighter texture.

Final Thoughts: A Baker’s Essential

Buttercream is the unsung hero of the baking world. It is adaptable, easy to customise and always adds a generous touch of indulgence to cakes and bakes. With a good basic recipe, quality butter and a few tips to hand, anyone can make buttercream that is smooth, pipeable and perfectly sweet. Once you have tried it homemade, you will never want to go back to shop-bought versions again.