Buttercream Icing

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    Buttercream Icing

    Buttercream Icing

    (521)
    2hours20min


    486 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.

    Ingredients
    Serves: 18 

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

    Directions
    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 and Ratings
    Global Ratings:
    (521)

    Reviews in English (523)

    by
    5

    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

    RachaelLetham
    2

    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

    by
    609

    Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened. An actual ball doesn't need to form; it just has to be thick. Also, as at least one other reviewer said, it's important to beat the sugar and butter at least 15 minutes - that's how you reduce the "grit" of the granulated sugar. If you take your time and do it right, you'll be rewarded with the most remarkably smooth and creamy, buttery frosting you've ever tasted.  -  15 Apr 2006  (Review from Allrecipes USA and Canada)

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