Basic Buttercream Icing
HB-12776 · Hand-built original
A simple, fluffy buttercream for filling and decorating cakes, cupcakes, and biscuits, with orange and chocolate variations on the same base.
Cakes and baking30 minMakes enough icing to fill 1 medium cake, 6 cupcakes or 12 fairy cakes2285 kcalVegetarianGluten-freeEgg-freeHigh Fiber
Main ingredient: butter
Servings:1quantities adjust to match
Ingredients
- 5 oz butter, softened
- 10 oz icing sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
- few drops food colouring
- 1 large orange, zest and 2 tablespoons juice
- 1 oz cocoa powder
- 2½ oz milk or dark chocolate, melted
Method
- Beat the butter in a large bowl until soft, add half the icing sugar, and beat until smooth.
- Add the remaining icing sugar with 1 tablespoon of the milk and the vanilla extract and beat the mixture until creamy and smooth, beating in the rest of the milk if needed to loosen it.
- Stir in the food colouring, if using, until evenly combined.
- For the orange variation, leave out the milk and vanilla and stir the orange zest and juice into the butter and sugar mixture until thoroughly combined.
- For the chocolate variation, leave out the milk, cream the butter and sugar with the cocoa powder added, and let the melted chocolate cool for 10 minutes before beating it in until well combined.
Prep: 30 min
Nutrition (per serving, where published)
2285 kcalCalories
9.7 gProtein
315.5 gCarbs
121.5 gFat
76.7 gSaturates
10.7 gFibre
292.8 gSugars
1010 mgSodium
315 mgCholesterol
666 mgPotassium
194 mgCalcium
4.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data