Honey Buttercream Frosting

Honey Buttercream Frosting

  • Serves: Frosts 12 cupcakes or one 20 cm layer cake

  • Prep Time: 15 minutes

  • Cooking Time: No baking needed

Example Product Title

Ingredients

  • 200 g unsalted butter, softened
  • 300 g icing sugar, sifted
  • 100 g Lush Lychees Creamed Honey
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1–2 tablespoons milk, only if needed

Smoother than icing sugar alone, and it actually tastes of honey.

Runny honey in buttercream makes it loose and slippery, and you end up adding icing sugar to fix it until the honey flavour has gone. Creamed honey folds in without adding free liquid, so it stays pipeable and you can taste what you put in.

Method

  1. Beat the butter alone for 4 minutes until very pale and almost white. This is the step that makes buttercream light rather than greasy, and it takes longer than people think.

  2. Add the icing sugar in three batches, beating on low first so it does not fly out of the bowl, then on high for a minute after each addition.

  3. Add the creamed honey, vanilla and salt and beat 2 more minutes until smooth and glossy.

  4. Check the consistency. It should hold a soft peak on the beater. Add milk a teaspoon at a time if it is stiff.

  5. Use straight away, or keep covered at room temperature for a day and re-beat for 30 seconds before using.

Tips

  • Sift the icing sugar. Lumps will not beat out and they block a piping nozzle.

  • If it looks split, it is too cold — keep beating and it will come back together.

  • Especially good on carrot cake, banana cake and spiced cupcakes.
Honey Buttercream Frosting