Mary Berry Buttercream Icing for Cupcakes
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.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: Makes enough for 12 cupcakes
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
Scale
- 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.
Instructions
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.