Mary Berry Butter Icing Recipe

This smooth, fluffy Mary Berry Butter Icing is made with softened butter and icing sugar and ready in 10 minutes. The pale, creamy peaks swirl perfectly onto cakes, holding their shape without turning stiff or grainy. I rely on this quick method whenever a sponge needs a classic finish.

Why This Classic Works

This traditional ratio avoids the heavy, cloying sweetness that ruins many modern frostings. Whipping the butter first builds a pale, airy base that absorbs the sugar effortlessly.

I used to dump all the sugar in at once, which covered my kitchen in a fine white cloud. Gradually incorporating the icing sugar is the real secret to a velvety finish.

Mary Berry Butter Icing Ingredients

• 160g unsalted butter, softened
• 320g icing sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp full-fat milk

How To Make Mary Berry Butter Icing

1. Whip the Butter: Place the softened butter into a large bowl and beat for two minutes until very pale and creamy.
2. Add the Sugar: Add half of the sifted icing sugar and beat slowly to combine, then add the remaining sugar.
3. Add the Liquid: Pour in the vanilla extract and milk.
4. Whip to Finish: Beat the mixture on high speed for another two minutes until light, fluffy, and easily spreadable.

Recipe Tips

• Soften the butter: Room temperature butter is crucial because cold butter will leave firm lumps in your icing.
• Sift the sugar: Skipping this step almost always results in gritty frosting that blocks piping nozzles.
• Adjust the consistency: If the icing feels too stiff to spread, add milk half a teaspoon at a time until smooth.

What To Serve With Butter Icing

Spread this classic filling between the layers of a light Victoria sponge cake or use it to top vanilla cupcakes. It also pairs beautifully with a dark chocolate cake, offering a sweet, creamy contrast to the rich sponge.

How To Store

Keep leftover icing in an airtight container in the fridge for up to one week. Bring it back to room temperature and give it a quick whisk before using to restore its fluffy texture. You can also freeze it for up to three months.

FAQs

Why is my icing too runny?

You may have added too much milk or the kitchen was too warm. Try chilling the bowl for 10 minutes or adding a tablespoon of sifted icing sugar.

Can I use margarine instead of butter?

Butter provides the best flavour and structure, while margarine can make the icing too soft and greasy. Stick to block butter for reliable results.

How do I make chocolate butter icing?

Replace 30g of the icing sugar with sifted cocoa powder. You might need an extra splash of milk to bring it together.

Nutrition

• Calories: 155 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 28mg
• Sodium: 2mg
• Total Carbohydrate: 15g
• Protein: 0g

Try More Recipes:

• Mary Berry Buttermilk Scones Recipe
• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Griddled Salmon Tranches Recipe with Chilli Lime Butter