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A round cake decorated with white buttercream and orange and yellow piped buttercream flowers. A slice of the cake is cut out
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Buttercream Icing 2

Basic buttercream icing recipe for a creamy, fluffy cake icing that works great in warm temperatures.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 600 g
Calories: 5kcal
Author: Priya Maha

Ingredients

  • 100 g butter
  • 100 g shortening
  • 400 g icing sugar
  • ½ teaspoon vanilla essence
  • 2 tablespoon milk optional
  • Food coloring optional

Instructions

  • Sieve icing sugar to break lumps.
  • In a separate bowl, cream butter and shortening till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy.
  • If the icing is too stiff, add milk and beat until smooth.
  • Color as you wish.

Notes

Variations:
Chocolate buttercream: Add 3 – 4 teaspoon of sifted cocoa powder to the icing above and beat until the cocoa powder is well blended in the icing.
Coffee buttercream:
Prepare the butter icing as above, but omit vanilla essence. Instead, add 1 teaspoon of instant coffee powder into the icing. Beat well.
Mocha buttercream:
Add 3 teaspoon of sifted cocoa powder into the coffee buttercream above. Beat well. Use as desired.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 4IU | Calcium: 1mg | Iron: 1mg