May 16, 2013

Buttercream Icing

I had so many guests at Madeline's 3rd birthday party comment on the icing I used on the cupcakes so I thought I would share the recipe.


I came across it in the 2010 issue of Donna Hay Kids (Issue 7).


Donna Hays Basic Vanilla Butter Icing

250gm butter, softened
2 cups icing sugar
2 tablespoons milk
1 teaspoon vanilla essence

Place the butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale creamy.


Adding the icing sugar, vanilla and milk and beat for a further 10-15 minutes or until light and fluffy.


Add food colouring if desired.


It is so smooth and creamy, pipes out of an icing bag beautifully (I used a number 12 Wilton nozzle in case you're interested) and keeps well due to its high butter content.


Enjoy :)

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4 comments:

  1. Thanks for the tutorial! I’ve been stumped with buttercream. Can’t wait to try this technique/recipe!

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  2. Hi any tips on how to avoid thw gritty feeling with icing sugar?

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    1. Hi there. I've not had the buttercream come out gritty before. You beat the icing for so long that perhaps it beats out any grittiness. Otherwise you could always whizz up your icing sugar in a blender to make it finer. Or you can also get confectioners sugar which is finer again. I think it's available from cake decorating store. I hope that helps :)

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  3. If using a mixer, what attachment would you use?

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