I’m a baker and here’s my ultimate buttercream recipe

Buttercream, also known as buttercream frosting or buttercream icing, is a popular choice for topping cupcakes and filling party cakes.

The key ingredients are simply butter and icing sugar, with the optional addition of vanilla.

Finding the perfect balance between butter and sugar can be a real challenge, so I spent the last year experimenting with at least 10 different recipes to find the perfect one.

When it comes to frosting, many people prefer it sweet but not too sweet, which makes it difficult to find the right balance.

Although taste is ultimately subjective, I received rave reviews about the consistency and flavor of my buttercream, reports the Express.

Here’s what you’ll need to decorate 12 cupcakes:

250g butter

375g icing sugar

A teaspoon of vanilla extract

A tablespoon of boiling water, if necessary

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Here’s how to do it:

Start by whipping your room temperature butter with an electric whisk or stand mixer for about four minutes, scraping down the sides halfway through.

Let the butter mix for a few more minutes before scraping the sides again and adding the icing sugar.

I usually add all my icing sugar at once and cover my stand mixer with a tea towel, but feel free to add it gradually if you prefer.

While that’s mixing, I add my vanilla. Then I scrape down the sides again and mix again, making sure everything is well combined.

Most often the ratio of butter to icing sugar means you won’t need to add boiling water, but if the mixture seems a little thick, add a little boiling water.

When adding boiling water, quickly increase the speed of your stand mixer or hand whisk to incorporate it before decreasing the speed.

Once mixed, your buttercream is ready to use, whether you’re spreading it in the middle of a cake or adding it to a piping bag.

The typical buttercream recipe calls for a 1:2 ratio of butter to sugar, meaning that if you use 250g of butter, you will need 500g of icing sugar.

However, I often found it to be a little too sweet, especially when I added vanilla, and it was often too thick to pipe or spread.

So I reduced the sugar little by little until I found the ideal ratio of 250g of butter and 375g of icing sugar.

This ratio creates a wonderfully sweet yet smooth buttercream with the perfect consistency.