Sweet and Simple Buttercream Icing
Back to Recipes & MoreIngredients
- ¼ cup (50 g) Redpath Simply Raw™ Turbinado Sugar
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
- 1 cup (227 g) unsalted butter, room temperature
- 3½ cups (420 g) Redpath® Icing Sugar
- Turbinado syrup (recipe above)
- 1 tsp (5 ml) pure vanilla extract
- ½ tsp (3 g) salt
Equipment
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Small, heavy-bottomed pot
Heatproof spatula OR wooden spoon
Stand mixer with paddle attachment OR large bowl with handheld mixer
Instructions
For the turbinado syrup:
Step 1
In a small pot over medium heat, add the Redpath Simply Raw™ Turbinado Sugar, water, and lemon juice. Bring mixture to a simmer while constantly stirring. When sugar has melted, remove from heat and set aside to cool completely.
For the simple buttercream:
Step 1
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until fluffy and lightened in colour; 3 to 5 minutes. Begin adding the Redpath® Icing Sugar, 1 cup (120 grams) at a time, mixing in slowly at first then increasing the speed to high, beating until smooth after each addition. Scrape bowl often, to ensure everything is uniformly distributed.
Step 2
Add in the turbinado syrup, vanilla extract, and salt. Blend on low speed until fully incorporated. Scrape down the bowl. Increase speed to medium-high and beat until buttercream is smooth, light in colour, and fluffy. Use immediately or cover and store in the fridge until ready to use. If refrigerated, ensure the buttercream comes to room temperature and is whipped slightly before using.
