When making a buttercream frosting the icing sugar is usually twice the amount of the butter. So if the recipe says 150g of butter, 300g of icing sugar would be added plus a tsp of vanilla and a little milk. There should only be enough milk to combine the frosting. That’s how easy it is to make a basic buttercream icing. Because this recipe is easily adapted I can make as little or as much as I need. That’s what makes this recipe so good and so easy to use.
Buttercream frosting is used for filling cakes and covering them. When I put roll icing on a cake, I always do a crumb coat first. This stops the crumbs going on to the roll icing and spoiling the finished cake. A crumb coat also helps the roll icing stick to the cake. If buttercream frosting is being used as a top coat, flavourings and colourings can be added
I am making quite a large batch in this recipe but it can be reduced by just halving the recipe. Buttercream keeps in the fridge for quite a while so you will always have some on hand when baking a batch of cupcakes.
Ingredients For Buttercream Frosting
- 250g unsalted butter at room temperature
- 500g of icing sugar
- 2 tsp vanilla
- 2 tbsp milk or water
Method
- Make sure your butter is at room temp, if it isn’t pop it into the microwave for a few seconds
- Whisk you butter for 2 minutes until it’s light and fluffy
- Sift the icing sugar into the mixing bowl and add the milk or water
- Whisk again for another 2 minutes
- Add the vanilla extract and whisk again for another 2 minutes
The vanilla buttercream frosting is now ready to pipe on to your cupcakes. If you have any leftover buttercream pop it in the fridge to use at a later date. I have other buttercream frosting recipes that are great with vanilla cupcakes like the marshmallow buttercream frosting.
