250g Butter, softened

500g icing sugar

300g lemon curd (or any preferred flavoured jam/cured)


1. Using an electronic mixer, beat the butter for 2 minutes.

2. Gradually add the icing sugar and once all of it has been incorporated, beat on maximum speed until the mixture is light and fluffy. This will take around 5 minutes.

3. Finally, add the lemon (or other flavour) curd and beat on full speed for 2 minutes.

4. Place a star shaped nozzle onto a piping bag and, using a spatula, transfer the buttercream inside the piping bag. The buttercream is now ready for piping.

Recipe by Eleni Tzirki, pastry sous chef, Waitrose Cookery School

Chef's tip:

To style your cupcakes, there are a variety of toppings available in Waitrose which look really attractive with the buttercream icing. Some of my favourites include the silver pearls, the multi coloured sprinkles and crushed meringue pieces. 

  • Preparation time: 15 minutes

Makes: 750g plain buttercream (without flavouring)

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This recipe was first published in Wed Jun 26 10:56:05 BST 2013.