Ingredients
Makes: 600 grams buttercream icing
- 100g unsalted butter, at room temperature
- 500g icing sugar, sifted
- 2 1/2 teaspoons vanilla extract
- 1 to 3 tablespoons milk
Method
Prep:10min ›
Ready in:10min
- In a bowl beat butter until very light and fluffy, about 5 minutes. Gradually add half of the icing sugar, beating well.
- Slowly beat in the vanilla and 1 tablespoon of milk. Slowly beat in remaining sugar. Beat in additional milk, if needed, to reach your desired consistency.
How much icing do I need?
This recipe will generously top 24 to 36 cupcakes and is enough to decorate a two-layer 23cm round cake. If you require icing for just 12 cupcakes or a one-layer 23cm round cake, simply divide the quantities in half, using 50g butter, 250g icing sugar 1 to 2 teaspoons vanilla and 2 to 6 teaspoons of milk.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
I halved this recipe to top a 8" cake and still had enough to coat the sides and top, utterly delicious . - 30 Jun 2014
I've just used this recipe to go on cupcakes, but I changed it slightly. Instead of 500g of icing sugar, I only used 250g (I used Whitworths icing sugar). Although I used half the amount, I found if I used any more it would have been too sweet, and it was the right consistency without having to use any milk. The vanilla made it so nice! - 06 Apr 2015
This buttercream covered 12 medium sized cupcakes. Halved the recipe. We piped it on using a large star tipped nozzle with royal icing sugar (firmer setting). We also added blue colouring and strawberry flavouring. Simply irresistible! - 11 Feb 2018