Basic buttercream icing

    55 min

    Incredibly smooth and creamy icing for layered cakes, eclairs, cupcakes and other pastries. The secret to perfect texture is to beat it with a fork and only use the hand mixer at the very end.

    9 people made this

    Makes: 500 g

    • 2 egg yolks
    • 100g caster sugar
    • 2 tablespoons plain flour
    • 180ml cold milk
    • 125ml milk
    • 200g butter, softened at room temperature
    • vanilla extract or sugar to taste (optional)

    Prep:20min  ›  Cook:5min  ›  Extra time:30min cooling  ›  Ready in:55min 

    1. Mix egg yolks with sugar. Sift 2 tablespoons flour into egg yolk mixture and mix well. Pour in the cold milk and mix again.
    2. In a saucepan slowly heat 125ml milk (do not bring to the boil). Very gradually start adding egg yolk mixture, whisking constantly. Cook on low heat until mixture thickens slightly. Take off heat and cool to room temperature.
    3. Mix softened butter with a fork and gradually add the cooled egg mixture, starting with 1 to 2 tablespoons at a time. Then increase to 3 to 4 tablespons at a time and keep beating with fork. When an even, fluffy consistency is reached, beat with hand mixer to incorporate more air and add volume.
    4. Add 1 to 2 teaspoons vanilla extract or more sugar at the very end, for added flavour.

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