Mary Berry Buttercream Icing for Cupcakes Recipe – Light, Fluffy, and Pipeable Every Time

I’ve made this buttercream icing more times than I can count — birthdays, last-minute cupcakes, that panicky moment when a sponge cools faster than expected and suddenly needs icing. To be honest, the first few times I got it wrong. Too stiff. Too sweet. Once, weirdly greasy because the butter was half-melted after sitting near the oven.

This version is the one I always come back to. It’s Mary Berry’s classic ratio, but tested properly — with softened (not sagging) butter, sifted icing sugar, and enough beating to actually trap air. If your buttercream has ever felt heavy or grainy, let me show you exactly where it went wrong — and how I fixed it.

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Why I Love This Recipe

Most buttercream recipes fail because they rush the early steps. This one works because:

• The butter is whipped on its own first — that’s where the fluffiness starts.
• The icing sugar is sifted (yes, it matters — I tested it both ways).
• The liquid is added gradually, so you control the texture instead of fighting it.

I didn’t think beating the butter for a full few minutes would make much difference — but it really did. The colour lightens, the texture softens, and suddenly the icing pipes instead of tearing.

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Key Ingredients

• Unsalted Butter (250g) – Gives full control over flavour. I once used salted butter and the icing tasted oddly sharp.
• Icing Sugar (500g), sifted – This is non-negotiable. Unsifted sugar = grainy buttercream.
• Milk (2–3 tbsp) – Loosens the icing just enough. I add it slowly — too much and it turns sloppy fast.
• Vanilla Extract (1½ tsp) – Balances the sweetness. Cheap vanilla makes this taste flat.

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Modify It To Make it Your Own

These swaps are tested — not guessed.

• Chocolate Buttercream: Sift in 50g cocoa powder with the icing sugar. You’ll need an extra tablespoon of milk.
• Lemon Buttercream: Swap vanilla for 1 tsp lemon extract or finely grated zest — not juice (it splits).
• Dairy-Free: Use block vegan butter (not spread). I tested Flora Plant — works, but whip longer.
• Less Sweet: You can reduce icing sugar slightly, but go too far and it won’t pipe.

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How to Avoid These Mistakes

What Went Wrong	Why It Happens	How to Fix It
Buttercream tastes greasy	Butter too warm	Let it cool, then re-whip
Grainy texture	Sugar not sifted	Always sift — no shortcuts
Too stiff to pipe	Not enough liquid	Add milk 1 tsp at a time
Sloppy icing	Too much milk	Beat in more sifted sugar

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How to Make Mary Berry’s Buttercream Icing

1. Whip the butter
   Beat softened butter for 2–3 minutes until pale and creamy. It should look almost whipped — not glossy or oily.
2. Add the sugar slowly
   On low speed, add sifted icing sugar in batches. Scrape the bowl — sugar hides at the bottom.
3. Add flavour + liquid
   Add vanilla and 2 tbsp milk. Turn the mixer up.
4. Beat until fluffy
   Beat for 3–5 minutes. The buttercream should be light, airy, and hold soft peaks.
   (I once stopped too early — it was dense and dull.)
5. Adjust texture
   Add the last tablespoon of milk only if needed.

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My Tips For You

• I leave butter out for 45–60 minutes, not hours — too soft ruins structure.
• If piping roses, I chill the icing for 10 minutes first.
• For sharp edges on cakes, this buttercream firms up beautifully in the fridge.

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Storing This Icing Mixture

• Room temperature: 2 days in an airtight container
• Fridge: Up to 7 days — bring to room temp and re-whip
• Freezer: Up to 3 months (surprisingly well)

Best used on:

• Vanilla cupcakes
• Chocolate sponge
• Victoria sponge with jam

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FAQ

How do you make Mary Berry buttercream icing fluffy?
Whip the butter on its own first until pale and creamy, then add sifted icing sugar gradually and beat for several minutes to incorporate air.

Why is my buttercream grainy?
Grainy buttercream is usually caused by unsifted icing sugar or butter that’s too cold. Always sift the sugar and use properly softened butter.

Can buttercream icing be made ahead of time?
Yes. Buttercream can be made up to a week ahead and stored in the fridge. Let it come to room temperature and re-whip before using.

How much buttercream does this recipe make?
This recipe makes enough to generously ice 12–16 cupcakes or fill and cover a two-layer 8-inch cake.

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Other Recipes You May Like

• Mary Berry Chocolate Buttercream Cake Recipe
• Mary Berry Chocolate Cupcakes With Ganache Icing
• Mary Berry Red Velvet Cake Recipe

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