Mary Berry’s Buttercream Icing is a classic, smooth, and creamy frosting perfect for cupcakes. Made with just a few simple ingredients, this rich and fluffy buttercream is easy to pipe and adds the perfect sweet finish to any bake.

What Is Mary Berry Buttercream Icing?

Mary Berry’s Buttercream Icing is a light and fluffy frosting made with butter, icing sugar, milk, and vanilla extract. It is the perfect topping for cupcakes, as it holds its shape well when piped and has a rich, buttery flavor.

Mary Berry Buttercream Icing for Cupcakes

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Why You Should Try This Recipe

Smooth and creamy texture that pipes beautifully.
Perfectly sweet and buttery without being overly rich.
Quick and easy to make with just four ingredients.
Versatile – can be flavored or colored to suit any cupcake.
Great for both spreading and piping decorations.

Ingredients Needed for Mary Berry Buttercream Icing

150g (⅔ cup) unsalted butter (softened)
300g (2½ cups) icing sugar (sifted)
2 tbsp milk (or more if needed)
1 tsp vanilla extract

Optional Additions for Flavor Variations

Chocolate buttercream: Add 2 tbsp cocoa powder.
Lemon buttercream: Replace vanilla with 1 tbsp lemon juice and zest.
Coffee buttercream: Dissolve 1 tsp instant coffee in 1 tbsp hot water and add to the mix.

Kitchen Equipment Needed

Mixing bowl
Electric hand mixer or stand mixer
Sifter
Spatula
Piping bag with nozzle (optional)

Instructions to Make Mary Berry Buttercream Icing

Step 1: Beat the Butter Until Fluffy

In a mixing bowl, beat the softened butter with an electric hand mixer or stand mixer for 2-3 minutes until light and creamy.

Step 2: Add the Icing Sugar Gradually

Sift the icing sugar to remove lumps.
Add half of the icing sugar to the butter and beat on low speed until combined.
Add the remaining icing sugar and beat again for another 2 minutes.

Step 3: Add Milk and Vanilla Extract

Pour in the milk and vanilla extract, then beat for another 2 minutes until smooth and fluffy.
If the buttercream is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency.

Step 4: Pipe or Spread the Buttercream

Spoon the buttercream into a piping bag with a nozzle for decorating cupcakes.
Alternatively, use a spatula or knife to spread the icing smoothly over the cupcakes.

Mary Berry Buttercream Icing for Cupcakes recipe

What to Serve With Mary Berry Buttercream Icing

Classic vanilla cupcakes – a perfect match.
Chocolate cupcakes – for a rich contrast.
Carrot cake cupcakes – add a creamy sweetness.
Red velvet cupcakes – pair beautifully with vanilla buttercream.
Lemon cupcakes – for a fresh and zesty twist.

Pro Tips for Making the Best Buttercream Icing

Use room-temperature butter for a smoother consistency.
Sift the icing sugar to prevent lumps in the buttercream.
Beat the butter well before adding sugar to achieve a light and airy texture.
Adjust the consistency with a little more milk if too thick or extra icing sugar if too soft.
Chill for 10 minutes before piping if the buttercream is too soft.

What Are Variations of Mary Berry Buttercream Icing?

Cream Cheese Buttercream: Replace half the butter with cream cheese.
Salted Caramel Buttercream: Add 2 tbsp caramel sauce and a pinch of salt.
Nutella Buttercream: Mix in 2 tbsp Nutella for a chocolate-hazelnut twist.
Strawberry Buttercream: Blend fresh strawberries and fold them in for a fruity version.

How Do I Store Mary Berry Buttercream Icing?

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months and thaw before using.
Re-whip before using if stored in the fridge or freezer to restore its texture.

How Can I Reuse Leftover Buttercream Icing?

Spread on cookies or biscuits for an extra treat.
Fill between cake layers for a creamy center.
Use as a dip for fresh fruit.
Pipe onto brownies for added decoration.

How Can I Make This Recipe Healthier?

Reduce icing sugar slightly for a less sweet version.
Use unsalted butter to control the salt content.
Swap half the butter for Greek yogurt for a lighter texture.

Nutrition Value (Per Serving – Based on 12 Cupcakes)

Calories: 200
Carbohydrates: 30g
Protein: 1g
Fat: 10g
Sugar: 28g

FAQs

Why Is My Buttercream Icing Too Runny?

Buttercream can become runny if the butter is too soft or warm. To fix this, chill the icing in the fridge for 10-15 minutes, then beat it again. Adding extra sifted icing sugar can also help thicken the consistency.

How Can I Make Buttercream Icing Less Sweet?

To reduce sweetness, add a pinch of salt or a few drops of lemon juice to balance the sugar. You can also use whipped cream or cream cheese to cut down the sweetness while keeping the texture smooth.

Can I Color Buttercream Icing?

Yes, use gel food coloring instead of liquid to avoid thinning the icing. Add a small amount at a time and mix well until the desired shade is achieved.

How Long Can Buttercream Icing Sit Out?

Buttercream icing can sit at room temperature for up to 2 days, provided the room is cool. If the weather is warm, it’s best to refrigerate it to prevent melting and soften it slightly before using.

Final Words

Mary Berry’s Buttercream Icing is a classic, smooth, and delicious frosting that’s perfect for decorating cupcakes. With just four simple ingredients, this buttercream is easy to make, versatile, and always a crowd-pleaser. Try this simple yet elegant recipe today and elevate your homemade cupcakes with the perfect finishing touch!