Step 1

Ensure the butter is at room temperature by weighing and cubing it, allowing it to soften for about 30 mins to an hour before beginning with the recipe.

Step 2

In a saucepan, gently heat the cream and sugar until the sugar dissolves, then transfer to a separate bowl, cover with a cling wrap in a way that it touches the mixture and refrigerate until completely cooled.

Step 3

Meanwhile in a large bowl, using an electric mixer beat the butter until pale and creamy, approximately 13 to 15 minutes, stopping every now and then to scrape the sides for even mixing. (Alternatively, use a stand mixer with the paddle attachment for convenience.)

Step 4

Gradually add the cooled cream and sugar mixture to the beaten butter at low speed, then increase the speed until stiff peaks form.

Step 5

If the buttercream is too liquidy, refrigerate for 5 to 10 minutes to firm it up before proceeding.