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Ingredients

Optional extras

Method

  • STEP 1

    Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.

  • STEP 2

    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 TIPS
QUANTITIES FOR BUTTERCREAM

A ratio of equal quantities of icing sugar and butter works well unless you’re adding a significant quantity of a liquid (e.g. juice of an orange or lemon or melted chocolate). If you are, you can increase the quantities of icing sugar. You might want to add as much as double. Add gradually, if you like, and make sure it is sifted, to get the consistency you want.

KEEPING THE ICING

If you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat again if necessary before using.

CELEBRATION CAKE RATIOS

10cm (4 inch) cake: 150g buttercream

13cm (5 inch) cake: 225g buttercream

15cm (6 inch) cake: 300g buttercream

18cm (7 inch) cake: 450g buttercream

20cm (8 inch) cake: 600g buttercream

23cm (9 inch) cake: 750g buttercream

25cm ((10 inch) cake: 900g buttercream

28cm (11 inch) cake: 1.2kg buttercream

30cm (12 inch) cake: 1.5kg buttercream

SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING?

Choose unsalted butter for a celebration cake. Salted is good for cupcakes.

Goes well with

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