Buttercream Icing

    Buttercream Icing


    483 people made this

    This is a delightfully smooth and creamy icing, perfect for cakes and cupcakes. You can also add food colouring if you want.

    Serves: 18 

    • 4 tablespoons plain flour
    • 1 cup (250ml) milk
    • 250g butter, softened
    • 1 cup (250g) white sugar
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:5min  ›  Extra time:2hours cooling  ›  Ready in:2hours20min 

    1. In small saucepan cook flour and milk until thickened, stirring constantly. Cool to room temperature.
    2. With an electric mixer, beat butter and sugar until fluffy.
    3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

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    Reviews (2)


    I was a little freaked out by the flour and milk part but I was pleasantly surprised. The texture is firm but very easy to spread, if it gets too soft just pop back in fridge for five mins. Taste is perfect, just like the icing in the stores. - 10 Jun 2012


    This recipe was easy to make. I didn't want to stay up late waiting to chill the icing before applying to the cupcakes, so I left it in the fridge overnight and then just blended it in the magimix again in the morning. Was perfect consistency and perfect taste. Kids loved it on http://allrecipes.com.au/recipe/13605/vanilla-fairy-cakes.aspx this cupcake recipe. I doubled the recipe to ice 3 dozen cupcakes & had way too much left over. I think this recipe provides enough to have piped icing. Will try it one day. Don't worry about having flour in this recipe, you can't taste it or feel it at all. - 28 Jul 2016

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