The Ultimate Buttercream Icing Recipe

New York baker Elizabeth Mayhew of the Dutchy of Millbrook bakery shares her favourite butter icing recipe

If there’s one woman who knows her cake icing, it’s Elizabeth Mayhew. She’s the owner of The Dutchy of Millbrook bakery in the Hudson Valley, New York, where she creates beautiful cakes with artfully frosted designs.

A former contributing editor at NBC’s Today Show and a former editor at House Beautiful, Southern Living and Reese Witherspoon’s clothing brand, Draper James, Elizabeth is known for her impeccable taste. She now devotes her time to making delicious cakes to order.

Elizabeth Mayhew takes inspiration from our Mermaid collection to create this luscious cake!

Elizabeth is famed for her charm cakes. “Think of them as edible charm bracelets – you send me a list of your favourite hobbies, foods, flowers, animals, etc., and I create a bespoke cake for you!” she explains. Here, she reveals her new and improved buttercream icing recipe.

You Will Need:

7 large egg yolks
200g sugar
120ml water
450g butter
3 tablespoons vanilla

Makes approximately 550ml, enough to frost an 8-inch (20cm) layer cake.

Instructions

1. Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg yolks on high until light in colour.

2. In a medium saucepan, stir together the sugar and water, then place over a medium heat until the sugar dissolves and the mixture comes to the boil.

3. Continue to boil without stirring until the temperature reaches 105°C when measured with a sugar thermometer.

4. Remove the syrup from the heat and immediately pour half of it into the egg yolks.

5. Beat on high for 5 seconds, then, with the mixer off, add the remaining syrup. Beat on high until the mixture is cool.

6. Add the butter to the egg mixture and beat on high until smooth and creamy. Use immediately.

Follow Elizabeth Mayhew on Instagram @elizabethmayhew

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