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Buttercream icing

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Ingredients

110 g Butter
500 g Icing sugar
1 tsp Vanilla extract
60 ml Milk

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Buttercream icing

This classic buttercream icing recipe is the perfect way to top cakes and cupcakes. Mastered this basic recipe and then experiment with various flavours and colours.

  • 30 min
  • Easy

Ingredients

Directions

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This easy to make buttercream icing is the ideal cupcake or cake topping which takes only 5 mins to prepare. This buttercream recipe makes enough to decorate one 20-23cm round cake or 12 cupcakes. Any leftover buttercream can be stored in the fridge for up to 2 days. Make sure you mix thoroughly before re-piping onto cupcakes or cake. Add a few drops of food colouring to dye your buttercream or a few drops of water to loosen when re-using. If you make lots of cakes then you can bulk batch make this and freeze it, ahead of when you need it. Buttercream defrosts well overnight – just remember to let it come to room temperature before you need it so that it’s easy to ice with.

Steps

1
Done

Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.

2
Done

Pour the milk gradually if you need to loosen the mixture.

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