- 75g butter
- 550g sifted icing sugar
- 4 tablespoons milk
- 1 1/2 teaspoons vanilla extract
Prep:10min › Ready in:10min
- In a bowl beat butter until fluffy. Gradually add half of the icing sugar, beating well.
- Slowly beat in the half of the milk and the vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.
Perfect buttercream, the consistency for piping is spot on. Does not contain too much butter. Tips, add colours and flavours as required. Do not be tempted to scimp and not use real butter, although some margerines are suitable for baking, if your piping with this marg is too soft, you need the firmness of butter - 18 Nov 2010
I think there is a typo with this receipe and the amoung of butter should be 275g not 75g. I made it with the 275gm and it was brillent - tasted lovely and looked brillent piped on my cup cakes. - 30 May 2012
Something else. Made it taste alot better by adding 2tsp of cocoa powder and a bit of olive oil - 09 Apr 2010