Buttercream

Buttercream

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(2 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Makes enough to ice 12 cupcakes/fill and cover a 20cm cake

Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (12)

kcalories
284
protein
0.1g
carbs
25g
fat
20.6g
saturates
13g
fibre
0g
sugar
25g
salt
0.4g

Ingredients

  • 600g icing sugar, sifted
  • 300g unsalted or salted butter, softened

Optional extras

  • finely grated lemon zest
  • finely grated orange zest
  • a dash of vanilla extract
  • few drops food colouring
  • cocoa powder, to taste

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Method

Beat the icing sugar and butter together, with your chosen flavouring and colouring if using, until smooth. Choose unsalted butter for a celebration cake. Salted is good for cupcakes. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

Recipe from bbcgoodfood.com, July 2012

Comments, questions and tips

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Comments

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goodfoodteam's picture

Hi everyone. Following your comments, we reviewed this recipe and have now amended the quantities so the ratio is now one part butter to two parts sugar. There's more information about quantities in the tip section, below the ingredients list. We also recommend adding the icing sugar gradually. Thanks, 

BBC Good Food team

Margaret Buckley's picture

This buttercream recipe was incorrect. After I had made and used it I wondered why it was so runny, then I remembered using twice the weight of sugar to butter/margerine years previously. When I used the 300/300 ration using soft margarine, the buttercream poured onto the cakes which was not very useable. I then added as much sugar again to the mix and found it a much more useable consistency.

kathryndonna's picture
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I don't think 300 or 30g of butter is right. I always use 175g of icing sugar and 75g of butter, this gives a perfect buttercream and is enough to fill and top a Victoria sponge or ice 12 cupcakes. Any of the flavourings or extras mentioned above can be added to this mix.

greerslade's picture

Thank you, I found your quantities of 175g icing sugar and 75g butter perfect!

littlelegs19's picture

There's no way it should be 300g of butter! It should be 30g!

jessica26's picture
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the measurement ratios given 300g each did not make a nice buttercream icing or give it the right consistency, would not use again

chef-kymothy's picture

Very tasty! It's a nice twist on the original butter cream! :)

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