Description
Buttercream icing is a must-have in any home baker’s repertoire, perfect for spreading on cakes, piping onto cupcakes, or even just licking off the spoon. Inspired by the fresh, simple approach of Jamie Oliver, this recipe brings together just a few ingredients for a creamy, sweet, and versatile icing.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons whole milk or heavy cream
Instructions
- In a large bowl, beat the softened butter until it is creamy and light in colour, which usually takes about 2 minutes with an electric mixer on medium speed.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Be sure to start your mixer on low to avoid a cloud of powdered sugar before increasing to medium speed.
- After adding the sugar, pour in the vanilla extract and beat until well combined.
- Add the milk or cream, one tablespoon at a time, and continue to beat on medium speed for a couple of minutes more until the icing is light and fluffy. You can add more milk or cream, a little at a time, if needed for desired spreading or piping consistency.
Notes
- Remember to sift your powdered sugar. It removes any lumps and helps ensure your icing is perfectly smooth.
- If you find your icing is too thick, add a touch more milk or cream. If it’s too thin, add a bit more powdered sugar.
- Keep in mind that this icing will firm up slightly at room temperature and more so if refrigerated.
- Prep Time: 10 minutes