- 500 grams (18 oz) Powdered Sugar (Icing Sugar, Confectioners Sugar)
- 250 grams (9 oz) Butter (Lurpak if possible) room temperature
- 2 teaspoons Vanilla Essence/flavouring
- Water to thin as necessary
- Step 1 Mix the butter until it’s soft and creamy, and add your icing sugar a bit at a time, making sure it’s nice and mixed together before adding more. This is the key to reducing the ‘gritty’ feel of full butter buttercream.
- Step 2 Scrape down the mixing bowl after incorporating each addition of Icing Sugar, to ensure an even mix. It also helps to mix your buttercream on a relatively low speed, as whipping lots of air into your buttercream can actually make it harder to work with, particularly if you plan to use it between cake layers, as air has to go somewhere, and you don’t want it bulging out of your cake!
Basic Buttercream is safe at room temperature for one week. I don’t recommend refrigerating or freezing Basic Buttercream, as it messes with the consistency. You can however freeze prepiped flowers, or moulded elements for up to 3 months, as long as they are well covered to avoid freezer burn.