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Mary Berry Buttercream

Classic Mary Berry buttercream icing made with just four ingredients. Smooth, creamy and perfectly pipeable every time.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 cupcakes worth
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 150 g unsalted butter softened
  • 300 g icing sugar sifted
  • 2 tbsp milk
  • 1 tsp vanilla extract

Method
 

  1. Instructions:
  2. Beat the softened butter in a large bowl for 2 to 3 minutes until pale and creamy.
  3. Add half the sifted icing sugar and beat on low speed until combined.
  4. Add the remaining icing sugar and beat for a further 2 minutes.
  5. Add the milk and vanilla extract, then beat until smooth and creamy.
  6. Adjust consistency with extra milk if too thick, or extra sifted icing sugar if too thin.
  7. Use immediately to pipe or spread, or store in an airtight container.

Notes

Notes:
  • Keeps at room temperature for up to 2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
  • Bring to room temperature and re-whip before using if chilled or frozen.
  • For chocolate buttercream, add 50g sifted cocoa powder with the icing sugar.