Buttercream Icing.

As far cake decorating is concerned, buttercream icing is the holy grail. It’s extremly versatile, It can be used for sandwiching cakes, cram-coating  a cake before the fondant goes on. And it can be used for decorating cupcakes and cakes with all the different icing nozzles and pipping bags.

Not only is it really easy to make, but it can also be stored in a airtight container in the fridge for a month plus. One can experiment with different flavours and colours!! The possibilities are endless!!!

I follow a very basic and fail proof recipe  that has not let me down.


500 grams of  shieved icing sugar.

350 grams of unsalted butter softened to room temp.

2tsp of vanilla essences.

Food colouring of choice.


  1. Beat the butter to a fluffy consistency. Add the Icing sugar in three parts and beat until well incorporated. Finally add the vanilla essences.
  2. If the icing is too stiff you can add a teaspoon of milk at a time to bring it to the right consistency.

Cover the icing with cling film when not in use to prevent it from crusting over.

The left over icing can be stored in a air tight container in the fridge for a month. Bring it to room temp and give it a quick mix before using.

Please share your views on the recipes and what you think of the taste once you try them out.

Till next time… keep baking..


Due to the very light nature of the icing sugar, when you beat it, it tends to blow all over. In order to prevent a fine layer of icing sugar all over the counters, I place the ingredients in the mixing bowl of the stand mixer/mixing bowl/ food processor, using a wooden spoon gently mix the sugar and butter together. Once the mixture is 80% incorporated you use your choice to gadget to do the rest.


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