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Mary Berry Buttercream Icing for Cupcakes

Mary Berry Buttercream Icing for Cupcakes Recipe

Mary Berry's buttercream icing is smooth, light, and pipes beautifully — the definitive recipe for cupcake frosting that holds its shape.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Dessert
Cuisine: British
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 200 g unsalted butter genuinely soft — at room temperature for at least 1 hour
  • 400 g icing sugar sifted twice
  • 2 –3 tbsp whole milk or double cream
  • 2 tsp good quality vanilla extract
  • Pinch of fine salt

Method
 

  1. Beat softened butter alone on medium-high speed for 4 full minutes until very pale and fluffy — set a timer.
  2. Add double-sifted icing sugar in 3 batches. Beat on low then medium-high after each addition — 1 minute per batch.
  3. Add vanilla extract, salt, and 2 tbsp milk. Beat on medium-high for 2 full minutes until smooth, glossy, and pipeable. Add remaining milk if too stiff.
  4. Add gel colouring if using — gradually, beating between each addition.
  5. Transfer to a piping bag fitted with a large star nozzle. Pipe immediately or refrigerate until needed.

Notes

Butter must be genuinely soft — cold butter gives grainy, lumpy buttercream.
Sift icing sugar twice — once is not enough for a completely smooth result.
Beat butter alone for 4 full minutes — this is what makes the buttercream light and silky.
Add a pinch of salt — it balances the sweetness and brings out the vanilla.
Use gel colouring not liquid — liquid affects the consistency.
If too soft, refrigerate 15 minutes — do not add more icing sugar.
Stores in the fridge for 5 days. Freezes for 3 months.
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