Not too sweet buttercream icing
If you love buttercream icing, but it's just too sweet then this recipe is for you! A way of making a buttercream icing with that beautiful fluffy texture that we all love, but without the tooth aching sweetness. Enjoy!
Equipment
- 1 Stand mixer
Ingredients
- 500 grams unsalted butter
- 250 grams icing sugar (powdered sugar)
- 250 grams corn flour (corn starch)
- 2 tsp vanilla
Instructions
- Beat butter and vanilla with a hand beater or in your stand mixer until pale and fluffy.
- Once the butter is pale and fluffy, add 2 to 3 tablespoons of icing sugar and beat until incorporated.
- Add 2 to 3 tablespoons of corn flour and beat until incorporated.
- Continue to add alternating tablespoons of icing sugar and corn flour and beating to incorporate them until you have added all of the icing sugar and corn flour.
- While the icing is still soft, using a spatula, ice your cake or cupcakes.
- This icing stores in the fridge well and also freezes well. If using from stored, allow to soften at room temperature and re-mix using either a hand beater or stand mixer until the icing has become fluffy again.
Notes
Use stored icing within 1 month
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