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Mary Berry Vanilla Buttercream

Mary Berry Vanilla Buttercream - recipe card
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A classic, silky-smooth British buttercream with pure vanilla flavor, perfect for piping onto cupcakes or filling and frosting layer cakes. This recipe yields a light, spreadable frosting that holds its shape beautifully without being overly sweet.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 3 1/2 cups (420g) confectioners’ sugar (powdered/icing sugar), sifted
  • 2 tbsp (30ml) whole milk, at room temperature
  • 2 tsp (10ml) pure vanilla extract (or 1 tsp vanilla bean paste)
  • 1/4 tsp fine sea salt

Instructions

  1. Place the softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3-4 minutes until the butter is very pale, creamy, and almost fluffy. This crucial step incorporates air, which lightens the texture and prevents a greasy mouthfeel in the final buttercream.
  2. With the mixer on low speed, gradually add the sifted confectioners’ sugar, about 1/2 cup at a time. Allow each addition to be fully incorporated before adding the next to prevent a sugar cloud. Scrape down the sides and bottom of the bowl with a flexible spatula halfway through to ensure even mixing.
  3. Once all sugar is incorporated, increase the mixer speed to medium and beat for a full 2 minutes. The mixture will appear thick and somewhat dry. This extended beating further aerates the mixture and begins to dissolve the sugar crystals for ultimate smoothness.
  4. In a small bowl or measuring cup, combine the room-temperature whole milk, pure vanilla extract, and fine sea salt. Stir briefly to dissolve the salt into the liquid. Adding the salt here ensures even distribution throughout the frosting.
  5. With the mixer running on low speed, slowly drizzle the milk-vanilla mixture into the butter-sugar base. Pour it down the side of the bowl to prevent splashing. The mixture will initially look wet and may separate slightly—this is normal.
  6. Once all liquid is added, stop the mixer and scrape the bowl thoroughly. Increase the speed to medium-high and beat for 3-4 minutes until the buttercream is extremely light, fluffy, and holds stiff peaks. It should be noticeably whiter in color and have increased in volume. The final texture should be smooth and spreadable, not grainy.
  7. Test the consistency by lifting the paddle: the buttercream should form a firm peak that curls over slightly at the tip. If it’s too stiff for piping, add more milk 1 teaspoon at a time, beating for 30 seconds after each addition. If it’s too soft, refrigerate the bowl for 10-15 minutes, then re-whip briefly.

Notes

Storage: Store buttercream in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months in a sealed container or freezer bag. Thaw overnight in the refrigerator before use. Reheating/Reconstituting: Always bring chilled buttercream back to room temperature (about 1 hour). Re-whip in a stand mixer or with a hand mixer on medium speed for 2-3 minutes to restore its light, fluffy texture before using. Do not microwave, as this will melt the butter and break the emulsion.

Nutrition

Keywords: Mary Berry vanilla buttercream, vanilla buttercream frosting, British buttercream, cupcake frosting, cake icing, vanilla frosting recipe, no-cook frosting, classic buttercream, piping frosting, simple icing

Find it online: https://britishrecipes.uk/mary-berry-vanilla-buttercream/