There are many different recipes for buttercream. This is a quick and easy recipe that simply uses double the amount of icing sugar to butter. You do not need to add the vanilla essence if you don’t want to but personally I think it just adds a little something special to the taste.
Place everything together into a bowl and beat until light and fluffy.
There are a couple of different ways to flavour buttercream with chocolate
Mix a couple of tablespoons of instant coffee into a spoonful of hot water and mix into the buttercream.
Obviously the more you add of any flavouring, the stronger the flavour. If your mixture becomes too soft or runny, add a little more icing sugar.
WS Piped Buttercream Roses
Food colour pastes and gels will add colour quickly and easily. Just stir them in. Be a little wary of liquid colours as too much will alter the consistency of the buttercream.
Chocolate and coffee will add colour naturally as will a spoonful of jam. A spoonful of jam mixed into plain buttercream will create a sweet pink spread.
Store unused buttercream in a lidded plastic food box in the fridge for up to a week.
Alternatively you can freeze buttercream for up to a month. Defrost before use and do not refreeze once defrosted.
WS Double Decker Cupcakes