Ingredients

125g Cubed Butter (Block Butter, salted or unsalted, your choice)

**90g Liquid Glucose

**35g Golden Syrup

1kg Icing Sugar

1 Tsp Vanilla Extract ( or more depending on your taste)

1 Tsp Glycerine ( this gives a stretchier feel)

Colourings of your choice.

** As we are in the Uk/Ireland I wanted to use products that were readily available. You can replace these syrups with 125g Light Corn Syrup. The golden syrup gives an added lovely buttery flavour. Due to its colour we wanted the taste but not the full colour, that’s why it has been paired with liquid glucose.

We are using Connors Buttercream method as it is again quicker, easier to combine and the melting ( to 30C/86F ) of the butter helps to dissolve more of the icing sugar, leading to a more palatable texture.

Method

Begin by melting your butter in a bowl, preferably a plastic bowl, as this doesn’t retain the heat. Depending on the structure of the butter use these rules.

From the fridge/hard butter.

• Place the cubed butter into the microwave for 20 seconds

• Stir

• Return to the microwave for 10 seconds, and stir again. Repeat this process until your butter reaches no higher than 30C/86F. The butter should at no time be florescent, it should always look creamy. Some remaining lumps are fine.

Room Temperature Butter/Softer

• Place the cubed butter into the microwave for 10 seconds.

• Stir

• Return to the microwave in second bursts, stirring each time until the temperature reaches no higher that 30C/86F. The butter should at no time be florescent, it should always look creamy. Some remaining lumps are fine.

Combine your syrups and heat them in the microwave, again do not take this over 30C as it will split the butter as it is mixed. If you over heat it, just stir until it comes down to 30C.

Now add this into the butter and mix.

Sieve your icing sugar into 2 bowls, 500g in each.

Using the first 500g pour this into the butter/syrup mixture and mix it in using a spatula.

Now add your Vanilla/Glycerine.

Put on some gloves and continue to add in some of the second batch of icing sugar, mixing with your hands until it comes together and you can turn it out onto the table.

Now pour over the remaining icing sugar and knead it all in. This isn’t hard as the butter is soft. You will begin to see it looking like fondant and no longer sticky.

It is now ready, you can use immediately or cover in cling film and pop into the fridge.

You can colour it now, if you want to reduce the yellow colour watch the video below.

This is a beautifully silky buttercream and so easy to use/make. Store it as you would regular buttercream and it does dry like fondant in the fridge…..without the condensation issues.

We really hope you enjoy this recipe

xxxxxxx

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