• Mark Olive's Buttercream filling (On Country Kitchen)Source: On Country Kitchen

Mark Olive teaches you how to make this luscious buttercream filling you can pretty much use on anything.



No votes yet


100g               Butter

1/2 cups         Icing sugar

30mls             Passion Bery syrup (or 2 passionfruit, scooped out)



Bowl - mixing

Glass Bowls (ingredients)

Chopping Board

Serving Tray/Bowl/Plate/Platter

Piping Tube

Electric Beater


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. In a mixing bowl, add softened butter and whip with electric beater until light and fluffy
  2. Gradually add the icing sugar.
  3. When half of the icing sugar has been added, start to add the passion berry syrup (or the passionfruit).
  4. Incorporate the rest of icing sugar until completely combined
  5. Transfer the buttercream into a piping back and pipe it onto the underside of the shortbread, creating a sandwich with another biscuit.
  6. Once all assembled dust with icing sugar.