This buttercream recipe has become my go-to recently. I love to add some salt flakes to it making it more of a salted caramel flavour and not as sweet as a traditional buttercream can be. It can be coloured if you wish and is delicious on both chocolate and vanilla cookies as well as cake.
This buttercream goes really well with both vanilla and chocolate cookies. If you love salted caramel try adding a 1/4 teaspoon of salt flakes to your buttercream. I always do this!
½ cup dark brown sugar
50 grams butter, chopped
2 tablespoons milk
250 grams butter, softened
4 ½ cups icing (powdered) sugar
2 teaspoons vanila extract (or vanilla bean paste if you can find it)
3 - 4 tablespoons milk
Place the 50 grams of chopped butter and brown sugar in a small saucepan over a low heat and stir until the sugar disolves. Increase the heat to high, add the milk and bring to the boil for 3 minutes. Remove from the heat and add ½ a cup of the icing sugar, whisking until smooth. Allow to cool while you make the buttercream mixture. Stir it occassionally to stop the edges from solidfying.
In the bowl of an electric mixer, beat the butter until soft and creamy. Leave it beating at medium speed as you gradually add in the remaining 4 cups of icing sugar, stopping to scrape down the sides of the bowl as needed. This can take 7 – 8 minutes. Once the sugar has been incorporated into the butter add the vanilla.
Add in the fudge icing mixture that should be just warm and beat well.
Beat in the milk 1 tablespoon at a time until you are happy with the consistancy and the icing is thick, smooth and glossy.
NOTE: If your buttercream looks like it is split - don't panic! Just keep on beating it and it will come together to form a smooth creamy icing.
The buttercream is now ready to pipe onto your cookie cake. You can chill it in the fridge if it needs to thicken up a little before piping.
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