4 Buttercream Recipes

Not 1 buttercream recipe but 4! I use them all regularly. The white chocolate one works really well on carrot cake cupcakes.

Option 1: Traditional Buttercream, the classic recipe that we used in school!

Option 2: Lemon Buttercream

Option 3: White Chocolate Buttercream

Option 4: Alternative Buttercream recipe – uses less butter so handy to use in summer if it’s warm as it’s easier to work with.

Ingredients for Options 1, 2 & 3:

• 200 g unsalted butter at room temp
• 400 g icing sugar sifted
• 2-3 tbsp of cooled boiled water
• Option 1: 1 tsp of vanilla extract
• Option 2: Zest of 1 lemon. For an extra lemon flavour you can replace 2 tbsp of the water with lemon juice.
• Option 3: 100 g of melted white chocolate

Ingredients for Option 4:

• 110 g butter at room temp (I use salted butter)
• 500 g icing sugar
• 1 tsp of vanilla extract
• 2-3 tbsp of cooled boiled water

Method (use for all options):

1. Using a mixer beat the unsalted butter in a large bowl until it’s very soft
2. Add half the icing sugar and mix on low until smooth.
3. Then add the vanilla if using and the first tablespoon of water (or lemon juice if making super lemony buttercream). Mix again and continue adding the remaining icing sugar. Mix on a low speed. Repeat process until the water (or lemon juice) and icing sugar is all mixed in. I normally add 3 tbsp of water but if you want your buttercream stiffer, just add 2 tbsp.
4. Option 2: add the lemon zest and mix again
5. Option 3: melt the white chocolate in a heat proof bowl in the microwave or in a bowl over a saucepan of boiling water (making sure the water does not touch the bowl). If using the microwave method, check and stir after each 30 second burst of heat. Allow the chocolate to cool for a few minutes and then add to the buttercream mixture and beat well using mixer.

Some @thecakemum observations/tips:

• I use Aldi Choceur white chocolate for my white chocolate buttercream. I think it’s around €1.20 for 200g and it’s fab.
• The recipes can easily be doubled or halved, depending on the amount of buttercream you want to make.
• One quantity as outlined above will easily ice 12 cupcakes (or more)
• When icing cupcakes, I use either a disposable icing bag or a reusable one with a Wilton 1M tip (nozzle), available in HomeStore & More and cake supply shops for around €2.50. This is a large star tip that gives the effect in the photo above.
• If you are putting sprinkles on the piped buttercream, do so immediately after piping – while the buttercream is still very soft as they will stick better.
• Unused buttercream can be stored in the fridge or frozen.
• Many recipes use milk instead of water but I prefer using water, as the buttercream lasts longer as there are no ingredients with a short shelf life.