This buttercream recipe is great for covering cakes as well as piping. It makes around 3 cups.
- 1/2 a cup of butter
- 1/2 a cup of solid vegetable fat such as Snocreme
- 1 teaspoon of vanilla
- 2 tablespoons of milk
- 4 cups of double milled icing sugar
Soften the butter till you can easily run the flat side of your knife through it without encountering any hard lumps- be careful not to melt the butter.
Add to your electric mixers' bowl.
If using a hard vegetable fat, soften till there are no lumps- this can be melted. Snocreme is a soft fat but may need to be softened slightly to make your icing more spreadable.
Add to the butter & mix on slow.
Add the icing sugar (if using a supermarket brand it will need to be sifted before use), vanilla & milk, keep mixing on slow to combine.
Once all ingredients are mixed in, beat on high for 1-2 minutes until your icing is nice and fluffy.
Using Your Icing
Your buttercream is best used right after making as it's at it's softest. If you leave it for a while (especially in winter) you may need to microwave it 10 seconds at a time till it's soft enough to use, then whip it up with your knife.
Your icing can be coloured using our gel colours. Visit our gel colours page for further instructions on colouring your buttercream.