Two-step buttercream
Dan Lepard's buttercream is firm and easy to pipe and decorate with. The baking margarine help the mixture to cream well without splitting and holds it firmer at room temperature than if only butter is used.
By Dan Lepard
Ingredients
- 300²µ/10½´Ç³ú icing sugar
- 25g/1oz liquid glucose
- 50²µ/1¾´Ç³ú condensed milk
- 2 tsp vanilla extract or other flavouring
- 200g/7oz unsalted butter, softened
- 100g/3½oz baking margarine, softened
- 200g/7oz icing sugar
- 100ml/3¾fl oz double cream
- colouring and flavouring
Method
Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.
In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy.
This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.
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