Buttercream Recipe for Tropics & Summer
[New tip Nov 2014: I've been experimenting and if you find it's a bit grainy try 1/4 margarine 1/4 butter 1/2 copha the icing sugar is less grainy. The emulsifier in the margarine helps mix it all in better.]
● 125g cup butter (soft but not too soft or your buttercream will break)
● 1 teaspoon vanilla extract
● 4 cups sifted icing sugar (approximately 500g)
● 1-2 tablespoons luke warm milk (room temperature not hot)
While still mixing, gradually add sifted icing sugar, one cup at a time, beating well on medium speed before adding next cup.
Scrape sides of bowl as you go.
When all sugar has been mixed in, buttercream may appear dryish.
Add 1-2 tablespoons luke warm milk (I usually only start with one) and beat at medium speed until light and fluffy.
Up to a week in fridge, in sealed container. Buttercream goes quite hard when refrigerated, simply remove from fridge to come back to room temp before using again.
Same applies when serving a buttercream cake that has been refrigerated- let sit on bench at least 15mins before serving.