Pictured: De-constructed Victoria Sponge Cupcakes
I think every baker needs a decent buttercream recipe in their arsenal. Too often they’re too sweet and too sickly and just not particularly pleasant to eat. Now, I’ve been playing for a wee while with different recipes but I think this one is pretty much perfect. My general rule for quantity is double (plus forty grams) the amount of icing sugar to butter and slowly add milk and whichever flavourings you’re using until you get a nice, thick and silky texture.
160g icing sugar (sieved)
1 tsp vanilla extract
1-3 tbsp milk
- Pop the butter into a bowl, add your flavouring (lemon juice, vanilla…whatever!) and beat together.
- Mix in half your icing sugar, a little of the milk and then the rest of your icing sugar.
- Stir in a little more milk and flavouring (if needed) until you reach desired texture.