Vanilla buttercream icing in a bowl

Buttercream icing

  • Rating: 4 out of 5.42 ratings
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  • Preparation and cooking time
    • Prep:
  • 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

  • Freezable
Nutrition: per serving (12)
HighlightNutrientUnit
kcal284
fat20.6g
saturates13g
carbs25g
sugars25g
fibre0g
protein0.1g
low insalt0.4g
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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 tablespoons 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 eg 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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    Rating: 4 out of 5.42 ratings
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