- 10 min
- 12 cupcakes
- 250g unsalted butter, softened
- 3 cups (450g) icing sugar
- 3 tsp Queen Vanilla Bean Paste
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.
Add icing sugar and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy.
Add Vanilla Extract and mix to incorporate.
To top a single layer 20cm cake or to spread over cupcakes:
125g butter, room temperature
1 ½ cups (225g) icing sugar, sifted
2 tsp Queen Vanilla Bean Paste
To make enough to fill and cover a 2 layer cake:
375g unsalted butter, softened
4 ½ cups (675g) icing sugar
4 tsp Queen Vanilla Bean Paste
Double recipe to make enough to fill and cover a 3 layer cake.
500g butter, room temperature
6 cups (900g) icing sugar
6 tsp Queen Vanilla Bean Paste
For flavoured buttercream:
For warmer flavours such as Almond Extract, Rosewater Essence, Lemon Extract and Strawb’ry & Cream Flavour for Icing, we like to keep that Vanilla Extract in the recipe to enhance the flavour and add additional flavours at 1-2 tsp to taste.
For brighter flavours such as Peppermint Extract, Unicorn Dream and Bubble Gum Flavour for Icings, simply replace the Vanilla Extract for 1-2 tsp of these flavours – adding more flavour if desired!
Prep ahead: Buttercream can be made 2-3 days in advance. Cover tightly with cling wrap or place in an airtight container and refrigerate. To use, remove from the refrigerator, bring to room temperature, and mix well before icing cakes and cupcakes.
Freeze: Buttercream can be frosted for 2-3 months in a freezer bag or airtight container. To use, allow to thaw overnight in the refrigerator, then bring to room temperature. Mix well before icing cakes and cupcakes.