Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often more budget-friendly.

powdered sugar

🥗Healthier: stevia powder

💰Cheaper: granulated sugar

Stevia offers a lower-calorie option, while granulated sugar is usually less expensive.

Get unsalted French butter with a high fat content (about 82%).

Soften the butter by leaving it out overnight or microwaving in 10-second bursts until it reaches a squeezable softness.

Beat the softened butter in an electric mixer for at least 5 minutes until smooth and pale.

Sift 340 g of powdered sugar to remove lumps.

Add half of the sifted powdered sugar to the whipped butter and beat on low speed to combine, then increase to medium-high speed and beat for 3-5 minutes until smooth.

Add the remaining powdered sugar and beat for another 3-5 minutes until well combined and fluffy.

Add 1/4 teaspoon of vanilla extract and 3-4 tablespoons of whole milk to adjust consistency.

Mix for 3-4 minutes, scraping the sides of the bowl as needed, until the icing is smooth and spreadable.

Check the consistency and add more milk if necessary, about half a tablespoon at a time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens