buttercream frosting

Buttercream frosting

230 grams (2 cups) Icing sugar (confectioners sugar, powdered sugar)
120 grams (1/2 cup) unsalted butter
1 tsp vanilla extract
2 tablespoons milk or cream
Food colouring

With an electric mixer, cream butter until smooth and well blended. Add the vanilla.

With mixer on low speed gradually beat in the sugar. Scrape down the side of the bowl.

Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little milk or sugar if required. Tint with a few drops of desired food colouring.

Spread in thick layer onto cupcakes, or use a piping bag. Embelish to your hearts desire.



  1. Hugh says:

    hi – do you think this recipe would be good for a cake?

    i’m making a thomas the tank engine cake for my son, and want an icing that is easy to work with, and get smooth looking!


    1. Kate says:

      It’s a lovely cake icing, not ultra smooth though. It’s mainly used for piping or as a swirly ‘roughed up’ topping like on my carrot cake (that one is cream cheese icing but shows the effect).

  2. Sharon says:

    I was looking for a smooth icing also. Do you have a buttercream icing suitable for icing a cake with a smooth finish?

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