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Makes: 750g plain buttercream (without flavouring)
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
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.
This recipe was first published in June 2013.