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Buttercream Recipe

Are you looking for a quick and simple smooth buttercream recipe that will leave you with one of the yummiest and most versatile buttercreams ever? Well this is my go to recipe and I hope it can be yours too!

Buttercream is a straightforward buttercream to make as it has a small number of ingredients and even fewer steps. It’s thick in texture and pipes like a dream; therefore, it has the versatility for it to be used to frost both cakes and cupcakes alike. Having a two to one, sugar to butter ratio results in the buttercream being quite a sweet buttercream compared to others such as Italian meringue or a Swiss meringue.

Tips To Know: 

  • Before making your buttercream, ensure your butter is at room temperature. Doing this avoids your buttercream from separating.
  • Always store buttercream in the fridge. It will last for around a week. Once removing buttercream from the fridge, allow it to rise to room temperature before piping etc. You may also need to thoroughly mix the buttercream before use. 

Ingredients you will need:

  • 500g of salted Lurpak butter
  • 2 tablespoons of double cream 
  • 1 teaspoon of Madagascan vanilla 
  • 1 kg of sifted icing sugar
  • Optional: any food flavourings or colours you desire


  1. Mix the butter and vanilla on medium to high speed for 10 minutes
  2. Stop the mixer and add in the cream then mix for a further 2 minutes
  3. Add one half of the icing sugar (500g) and fold with a spatula to incorporate into the butter mixture. Then mix for 3 minutes in the stand mixer.
  4. Add in the remaining icing sugar and mix for a final 5 minutes. 

And there you have it, smooth buttercream you can use in any circumstance. It can be used as a crumb coat under fondant, as a delicious cupcake topping or even to decorate cakes and sugar cookies.

The opportunities are endless with buttercream!


How to Make Buttercream White

Buttercream is ivory in colour. If you require a pure white buttercream, add a little bit of Sugarflair violet food colouring using a cocktail stick.

Mixing this colour through the buttercream will cancel out any yellow tones and leave you with a brilliant white buttercream.


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