Buttercream Icing

​A rich, soft filling for biscuits or for icing large or small cakes with variations for chocolate, coffee & lemon.

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Prep Time: Servings:
  • 2 cups icing sugar

    115g butter, softened

    ½ tsp vanilla essence

    1–2 Tbsp milk

  • 1. Sift the icing sugar.

  • 2. Cream the butter with half of the icing sugar, the vanilla and the milk. Beat until smooth and then gradually beat in the remaining icing sugar to give a good spreading consistency.


    Chocolate Buttercream Icing

    • Sift 2 Tbsp cocoa with the icing sugar in above recipe.

    Coffee Buttercream Icing

    • Beat 1 tablespoon coffee essence or espresso coffee into the buttercream.

    Lemon Buttercream Icing

    • Beat 1 teaspoon finely grated lemon zest into the buttercream.


Marianne Hale
Marianne Hale

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