Basic Vanilla Buttercream

    10 minutes

    Buttercream is a great alternative to the standard icing sugar option and can be flavoured and coloured as desired.

    6 people made this

    Serves: 10 

    • 60g butter, room temperature
    • 1 1/2 cups (375g) icing sugar, more if necessary
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon vanilla essence
    • colourful streusel for decoration (optional)

    Preparation:10min  ›  Ready in:10min 

    1. Beat the butter for 2-3 minutes until foamy.
    2. Mix the milk with the vanilla essence and mix into the butter at a low speed alternately with the icing sugar until the mixture is light and fluffy.
    3. If it is too thin add more icing sugar.

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    Reviews in English (4)


    Doubled the quantity as needed to ice more than 10 cupcakes. This doesn't work. The result was almost pure liquid and disgustingly sweet! It may be fine following the recipe as written but would be interested to know if this is the case.  -  18 Aug 2011  (Review from Allrecipes UK & Ireland)


    Terrible recipe! Adding so much milk makes it very watery and a very pale colour. I wasted so much time and ingredients on this!!!  -  30 Aug 2013  (Review from Allrecipes UK & Ireland)


    Was incredibly watery. I followed the exact recipes and added almost 200g more of icing sugar and it is still a liquid. Was wondering if you meant less milk, as I never put milk in my buttercream and it always works?  -  29 Aug 2013  (Review from Allrecipes UK & Ireland)