- 110 g Butter
- 500 g Icing sugar
- 1 tsp Vanilla extract
- 60 ml Milk
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.
Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.
Pour the milk gradually if you need to loosen the mixture.