I have had a bit of a cupcake phase over the last few weeks as you can see from the last couple of blogs. Actually, have made a few hundred cupcakes over the last couple of weeks for various events including of course The Diamond Jubilee. The one thing I have been asked for the most is the recipe for the butter cream so over the weekend I finally wrote down the ingredients. Up until last week my butter cream had always been a bit improvised. Actually I still think that you should play around with this recipe if you like, use it as a starting point and go from there.
- 125g really, really soft unsalted butter
- 350g icing sugar
- 1 or 2 teaspoons of vanilla extract or paste. The paste is lovely and adds all the pretty seeds to your icing.
- 1 or 2 tablespoons hot water
- Put all your ingredients into a bowl and then carefully, using a wooden spoon initially, combine your ingredients into a paste. You may need to add a little more water, add it in tiny amounts as a little goes a long way.
- Once you have blended your ingredients you can then start mixing using an electric hand whisk. You can do this manually, but you will be there for ages. With the electric mixer I recommend that you mix your buttercream for at least 3-5 minutes if not longer. The buttercream will become pale, fluffy and creamy.
- Do taste it, you can add any extra of your original ingredients to this to suit your taste buds. More sugar to sweeten, more butter to add creaminess or more vanilla to get that yummy panna cotta flavour.