Six simple steps to the perfect buttercream frosting for your cupcakes. It makes a delicious icing for cakes too!
Method
Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
Add the milk and the vanilla, then beat until creamy and smooth.
If the mixture is too stiff, add a little more milk.
Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy.
You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest.
Beat 600g sifted icing sugar
and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth. 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.Ingredients
Optional extras
Method
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 (e.g. 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.