Vanilla Paste Buttercream for Layer Cakes
Paste holds its flecks of real seed through piping — extract alone won't give you that speckled finish that says this buttercream isn't from a packet.
Ingredients
- 250g unsalted butter, softened
- 500g icing sugar, sifted
- 1½ tbsp Nilla Vanilla vanilla paste
- 2–3 tbsp milk or cream
- Pinch of salt
Method
- 01
Beat the softened butter on its own for 3–4 minutes until pale and fluffy — this step matters more than people think, it's what keeps the finished buttercream light rather than dense.
- 02
Add the vanilla paste and beat through, then add the icing sugar in two batches, mixing on low speed to avoid a sugar cloud, then beating on high for a minute after each addition.
- 03
Add the milk or cream a tablespoon at a time, along with the salt, until you reach a smooth, pipeable consistency. Beat for a final 2 minutes on high speed to lighten it further.
- 04
Use immediately to fill and frost, or store in an airtight container in the fridge for up to a week — bring back to room temperature and re-beat before using.
For a whiter buttercream (less visible flecking), use Nilla Vanilla's glycerine-based paste — it's milder and slightly lighter in colour than the alcohol-based version.
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