Buttercream

Buttercream

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(6 ratings)

Prep: 10 mins

Easy

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

  • Freezable

Nutrition: per serving (12)

  • kcal284
  • fat20.6g
  • saturates13g
  • carbs25g
  • sugars25g
  • fibre0g
  • protein0.1g
  • salt0.4g
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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

Method

  1. 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.

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Comments, questions and tips

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Comments (13)

kitchen kate's picture

I think you need to pull this recipe and start again. Your "Tip" is still advising people to use equal quantities butter and icing sugar, and even the 2:1 ratio doesn't work properly - it's way too stiff and needs more butter. And these quantities are way to much for a 20cm cake. Disappointing.

katrinaridout's picture

Ive always found that equal butter and icing sugar is perfect. Some people like to add a dash of milk if it's a little stiff. Love this with vanilla essence!

hboyle's picture

I don't usually do butter cream but I tried this recipe on a 20cm cake (two sandwiched together) and the amount of buttercream made was far to much!! I could have completely covered, generously, two cakes of that size. The consistency was very firm too .. not what I had planned. I'll keep looking.

Julia M's picture
3.75

Made this yesterday and found it was a little stiff at 2:1 sugar:butter. I knob more butter and a beat solved it but it wasn't piping easily (at all!) on quite a warm day.

emilycraig14's picture

very tasty,absolutely loved the version of 175g icing sugar and 75g butter -fabulous!

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

Julia M's picture
3.75

Tip 1/3 in the boxes above still says equal quantities sugar:butter so this needs changing too!

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
2

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
1

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! :)

Questions (2)

maggiedan's picture

I need to ice a 30 cm 3 layer cake, and also cover it completely with butter icing before covering it with ready to roll fondant icing.
How much butter icing do I need to make ?
Thank you.

goodfoodteam's picture

Hi there, thanks for getting in touch. To be on the safe side, we'd recommend making three times the amount statedin the recipe, though you may not need to use it all. Hope it goes well! Thanks, 

BBC Good Food team

Tips (1)

Kitty.kat100's picture

Add a cap full of vanilla extract to make it more yummy