Take a look at our full range of Natural Flavoured Icing Sugars!
Ingredients
- 500g Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice
- 250g Butter Unsalted – Softened
- Food Colour Gels (optional)
Instructions
1. Beat 250g room temperature butter until light and whippy.
2. Add 500g Sugar and Crumbs flavoured icing sugar of your choice, chop in the icing sugar to the butter before you mix, turn on the mixer to slow, building up to full speed, then beat for 20 seconds.
Tips
- During warm weather do not leave out your butter overnight, it will be too soft.
- During the cold spring/autumn/winter days it can be difficult to keep your buttercream soft, add any of the following, it’s a personal choice, a tablespoon of hot water or condensed milk, milk* or cream*.
*Please note if you use cream or milk you will need to use your buttercream within 24 hours or keep refrigerated.
Condensed milk is a preservative, and will not reduce the life of your buttercream.
Colouring Buttercream
To colour your buttercream you can use Gel colours, water activated colours, or cocoa colours. When using Gels or cocoa colours, add a little at a time until you reach the desired shade. when using water activated colours, give the power a spritz with cool boiled water to activate the pigments.
To two-tone or triple-tone, hold your bag, place one colour of buttercream, smooth around the bag keeping the bag open, and repeat with further colours.
Try not to overfill a bag as it does become difficult to pipe.
