This classic buttercream icing recipe is the perfect way to top cakes and cupcakes. Master this basic recipe and then you can enjoy experimenting with lots of different flavours and colours.
It only takes about 5 minutes to make this buttercream icing recipe and it makes enough to decorate one 20-23cm round cake or 12 cupcakes.
Got some leftover buttercream? It can be stored in the fridge for up to 2 days but make sure you mix it thoroughly before re-piping onto another round of cupcakes or a cake.
If you’re re-using buttercream that’s been in the fridge, try adding a few drops of food colouring to dye your buttercream or a few drops of water. This will loosen the buttercream before you use it again and make it easier to ice and decorate a cake with.
If you make lots of cakes then you can bulk batch make this buttercream icing recipe and freeze it.
Store it in separate containers in your freezer and then get out what you need ahead of when you need it. Buttercream defrosts well overnight.
Remember to let the buttercream come to room temperature before you use it so that it’s easy to ice with.
- 110g butter, room temperature
- 500g icing sugar
- 1 tsp vanilla extract
- 60ml milk
Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.
Pour the milk gradually if you need to loosen the mixture.
Top tip for making Buttercream icing
For tips on how to ice your cupcakes with buttercream check out our cupcake icing videos