Vanilla Custard Buttercream
A robust, yet creamy butter-icing that is rich with the flavour of custard and custard-yellow in colour. Perfect for icing and filling cakes and biscuits.
Key equipment
- medium mixing bowl
- sieve
Ingredients
- 180 g unsalted butter softened
- 290 g icing sugar confectioners/powdered sugar – sifted
- 40 to 50 g custard powder (check gluten free) - to taste and colour preference
- 2¼ tsp vanilla extract
Instructions
- Beat the softened butter until smooth.
- Gradually add and beat in the icing sugar, custard powder and vanilla extract until well-blended, light and creamy. Beat well to ensure the custard powder dissolves into the butter.
- If the buttercream feels too 'firm' for piping, add a very tiny drop of milk and beat again, to achieve the desired consistency.
- Use to fill and decorate cupcakes, layer cakes and biscuits.
Notes
* Note: nutritional information not provided as is entirely dependent on how the buttercream is used.
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist