How to Make Butter Icing to use as a Cake Filling
Butter icing is the perfect accompaniment for your easy sponge cake recipe. Spreading one half of the sponge with raspberry jam and the other with butter icing will make your cake taste even more sweet and delicious.
What’s The Difference Between Butter Icing and Buttercream?
Generally they are the same thing although some make buttercream with egg yolks cooked in sugar syrup whilst whisking before adding to the other ingredients. This classic french recipe is called “creme au beurre” and is a much creamier version often favoured by patisserie chefs. If you wish to stay away from egg yolks, this version of butter icing works perfectly well.
- 50g Soft unsalted Butter
- 175g Icing Sugar
- 2-3 tbs Milk
- 1 tsp Vanilla Extract
- Place butter into a bowl and beat with a wooden spoon until soft and creamy
- Sift the icing sugar into the bowl
- Add the vanilla extract
- Start whisking with an electric whisk until combined
- Gradually add the milk. Do not add it all in one go, but gradually until the mixture becomes soft, smooth and thick.
How to Make Chocolate Buttercream Icing
Simply omit the vanilla extract and add and one tablespoon of cocoa powder to your mixture and thoroughly mix everything until well combined. Test taste first to see if it stands up to your requirements, maybe you prefer more cocoa powder, in which case just add another teaspoon. The choice is yours. Chocolate buttercream can be used for the cake filling and decoration of chocolate cake.
Now spread the butter icing onto the base of the cake using a palette knife or put into a pipping bag and use to decorate your cake. Spread the other half of your Victoria sponge cake with jam and sandwich the two together for a really tasty classic sponge.
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