This Buttercream recipe is a very easy cake filling, team with some raspberry jam for a birthday or wedding cake base.  This recipe is enough to fill and coat a 9 inch (23cms) round madeira cake.

Always use the best ingredients for this, use pure vanilla extract, and butter not margerine, you will taste the difference.

You can soften the consistency of this buttercream by adding a little more water, I tend to do this for the outside, when I am adding a layer of sugarpaste on top.  It helps stop the cake crumbing up and pulling off the top layer.   However you musn´t add too much or you will curdle the buttercream.

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