Looking for an easy-to-follow buttercream recipe? Then Rob Goves is here to help, showing you how to make the best buttercream frosting for your cakes. This recipe is enough to make about 12 cupcakes or cover a medium sized cake.
• 140g/5oz unsalted butter (room temperature)
• 280g/10oz icing sugar
• 1-2 tbsp milk (extra if needed)
MIX ALL INGREDIENTS TOGETHER
- Dice up the butter and add to a mixing bowl.
- Pass the icing sugar through a sieve to remove any lumps and add to the butter. Once all the icing sugar is in, mix.
- Add a few tablespoons of milk, then start bringing the mix together. The reason for bringing it together now is so that when you mix it in the electric mixer you don’t get big plumes of icing sugar covering your kitchen.
- Mix using an electric mixer, starting at slow speed. If you haven’t got an electric mixer, you can mix it by hand. Once everything is mixing properly, increase the speed in order to get a smooth finish. Once it’s smooth and incorporated, you’re ready to pipe.
PIPE FROSTING USING A PIPING BAG AND NOZZLE
- Cut the end of your disposable piping bag off and then put your nozzle into the piping bag. The easiest way to fill this is to turn the bag inside out and make a hole, and take your icing and push it to the bottom of the piping bag. Pinch at the bottom and squeeze the piping bag and twist until your icing starts to come through.
- Once the icing is in the piping bag, you’re ready to pipe. Start from the outside, go around the cakes, and come up to a point.
- And that’s how to make a very simple white icing!