The best smooth and fluffy Thermomix Buttercream made in less than five minutes. Use it for piping, spreading or sandwiching cake layers together.
Buttercream is great to make in the Thermomix, as you don't have to leave the butter out at room temperature to soften. The Thermomix blades soften it in 30 seconds!
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Recipe Features
- This recipe makes enough buttercream to ice 12-18 cupcakes or ice a 20-24 cm cake.
- Any leftovers can be kept in the fridge for a week or frozen for 3 months.
- It can be used for piping on cakes, cupcakes and biscuits.
- If you're making a gingerbread house, use royal icing to stick together.
Ingredient Notes
Note: The ingredient quantities are shown in the recipe card below.
Butter - use chilled unsalted butter straight from the fridge, as the Thermomix softens it.
Icing sugar - use store bought soft icing sugar. The Thermomix can grind white sugar into icing sugar, but I find it gritty when making buttercream.
Milk - either lite milk or whole milk for added creaminess.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Steps 1-2. Add the cubed butter to the Thermomix bowl and mix until smooth.
Step 3. Insert the butterfly whisk, add half the icing sugar and mix until all the icing sugar is incorporated into the butter. Add the remaining icing sugar, the milk, and mix for a minute until smooth and fluffy.
FAQs & Expert Tips
You can freeze buttercream icing in an airtight container or freezer bag for up to 3 months. The day before you are ready to use it, let it thaw in the fridge overnight, then bring it to room temperature before re-whipping.
Buttercream keeps well when stored in an airtight container in the fridge for up to a week. If you plan to eat the buttercream soon, it can be left out at cool room temperature for a day.
It's important to use soft icing sugar from the shops. The Thermomix can grind sugar to icing sugar, but I find it gritty when making buttercream.
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📖 Recipe
Thermomix Buttercream Icing
The best smooth and fluffy Buttercream made in less than 5
minutes. Use it for piping, spreading or sandwiching cake layers
together.
Ingredients
- 200g unsalted butter, chilled and roughly cubed
- 400g soft icing sugar, note 1
- 2 tablespoons milk
Instructions
- Start by weighing the icing sugar into a bowl and set aside.
- Add the butter to the Thermomix bowl and cream for 30 sec/speed 5.
- Insert the butterfly whisk: Add half of the icing sugar and whip for 1 min/speed 3.
- Scrape down the bowl, add the remaining icing sugar and the 2 tablespoons of milk, and mix for 1 min/speed 3 until smooth and creamy.
Notes
Note 1. Use soft icing sugar only, as this will achieve the best smooth and creamy results.
To Store: Buttercream keeps well when stored in an airtight container in the fridge for up to a week. If you plan to eat the buttercream soon, it can be left out at cool room temperature for a day.
To Freeze: Freeze the buttercream icing in an airtight container or freezer bag for up to 3 months. The day before you are ready to use it, let it thaw in the fridge overnight, then bring it to room temperature before
re-whipping.
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