Basic Buttercream Icing

    30 minutes

    This is an ideal buttercream icing for decorating cakes, cupcakes and muffins. Add food colouring or other flavours if desired.

    685 people made this

    Serves: 12 

    • 500g butter
    • 8 cups (960g) icing sugar
    • 1/2 teaspoon salt
    • 2 teaspoons vanilla essence
    • 1 cup (250ml) thickened cream

    Preparation:30min  ›  Ready in:30min 

    1. In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended.
    2. Add salt, vanilla and 3/4 cup cream. Blend on low speed until moistened. Add additional cream if necessary. Beat at high speed until icing is fluffy.

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    Reviews in English (591)


    This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick.  -  09 Feb 2007  (Review from Allrecipes USA and Canada)


    Truly an exceptional frosting, especially when butter is substituted for half of the shortening. Not too sweet, with a fluffy, creamy texture. There are infinite possibilites for a variety of flavorings and add-ins. It was a generous amount to fill and frost a 3 layer 9-inch cake. A real keeper and will be used over and over!  -  26 Oct 2007  (Review from Allrecipes USA and Canada)


    Awesome butterceam frosting! I used half butter and half butter flavored shortening. I also used half the amount of cream and as other's have stated, add it until you get the desired consistency. You can definitley play with this one. I added 1/4 cup of real maple syrup for a maple buttercream and used it to frost cupcakes made from "Nutmeg Feather Cake" from this site.  -  13 Dec 2010  (Review from Allrecipes USA and Canada)