Go Back
+ servings
My all-time favourite buttercream icing recipe... it's so simple and needs just two ingredients! Plus it's absolutely perfect for icing your favourite cakes, birthday cakes or cupcakes!

Basic Buttercream Icing

My all-time favourite buttercream icing recipe... it's so simple and needs just two ingredients! Plus it's absolutely perfect for icing your favourite cakes, birthday cakes or cupcakes!
5 from 1 vote
Print Pin
Course: desserts
Cuisine: cakes and cupcakes
Keyword: buttercream
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 serves
Calories: 217kcal

Equipment

  • hand-held beaters, stand-mixer, Thermomix or wooden spoon

Ingredients

  • 185 g butter room temperature
  • 300 g (2 1/4 cups) icing sugar powdered sugar/ confectioners sugar
  • 2 tbs (30g) cream or milk
  • 1 tsp vanilla extract optional
  • pinch of salt see notes
  • 1-2 drops food colouring optional

Instructions

Conventional Method

  • Beat the room temperature butter with hand-held beaters or a stand-mixer (see notes) in a bowl until pale and fluffy (approximately 3-4 minutes).
  • Slowly add the icing sugar, milk/cream and optional vanilla extract, pinch of salt and food colouring and continue to beat until smooth and creamy.
  • Spread the buttercream frosting over a cooled cake or cupcakes and serve.
  • Store the iced cake or cupcakes in an airtight container at room temperature for up to 4 days.

Thermomix Method

  • Place the icing sugar into the Thermomix bowl and mix for 10 seconds, Speed 9.
  • Add the butter, cream/milk and optional vanilla extract, pinch of salt and food colouring to the bowl. Mix for 30 seconds, Speed 4 (scraping down the sides occasionally).
  • Spread the buttercream frosting over a cooled cake or cupcakes and serve.
  • Store the iced cake or cupcakes in an airtight container at room temperature for up to 4 days.

Notes

RECIPE NOTES & TIPS
Ingredients notes:
  • butter –  you can use either salted or unsalted butter when making buttercream. My personal preference is to use unsalted butter and then add a little pinch of salt to your buttercream as this allows you to control the saltiness. Ensure your butter is at room temperature before using.
  • icing sugar (also known as powdered sugar or confectioners’ sugar) – this gives the buttercream it’s delicious sweetness! You can use either pure icing sugar or icing sugar mixture (pure icing sugar will make a firmer buttercream, whereas icing sugar mixture will make a smoother buttercream). 
Optional ingredients (optional but totally recommended!!!): 
  • a dash of milk (or cream) – for the ultimate creamy finish. For best results, use full fat milk or pouring (thin) cream. 
  • vanilla extract – this gives the buttercream a beautiful vanilla flavour.
  • pinch of salt – if you’ve used unsalted butter, then add a little pinch of salt to your buttercream. If you’ve used salted butter, there’s no need to add any extra salt. Adding a touch of salt to your buttercream, minimises the super sweetness of the icing sugar and brings out the icings beautiful creaminess.
  • food colouring – you can also colour your buttercream using 1-2 drops of food colouring. 
Equipment: To make buttercream you'll need either (recommended) hand-held beaters, a stand-mixer, a Thermomix or ... (not recommended) a wooden spoon ...and lots of arm muscles!
Tips For Making Buttercream:
  • make sure your butter is at room temperature before using
  • for a smooth result, ensure that you sift your icing sugar (powdered sugar) before using
  • add vanilla extract for a creamy vanilla flavour
  • adding a pinch of salt minimises the sweetness of the sugar and brings out the creaminess of the buttercream
  • use hand-held beaters, a stand-mixer or Thermomix to make the buttercream
  • if you don’t have any of the above equipment, you can use a wooden spoon (and a whole lot of muscle power!)
  • to make chocolate buttercream, add 1/2 cup sifted cocoa powder and an extra tablespoon of cream, and use 1/4 cup less icing sugar than the recipe states
  • if your buttercream is too thick, add 1 tablespoon of extra cream (or milk) and beat again
  • if your buttercream is too thin, add half a cup of extra icing sugar (powdered sugar) and beat through
  • if your buttercream is too sweet, add a small pinch of salt and beat through
  • buttercream is best used immediately – iced cakes or cupcakes can be kept in an airtight container at room temperature for up to 4 days. 
 
 

Nutrition

Calories: 217kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 112mg | Potassium: 4mg | Sugar: 25g | Vitamin A: 421IU | Calcium: 5mg