Butter Cream Icing

Preparation info
    • Difficulty


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Ripe Recipes

By Angela Redfern

Published 2010

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Makes enough icing for 24 cupcakes, so remember to halve this recipe if you are doing the same with the cupcakes.


  • 100 g unsalted butter, softened
  • 3 cups (480 g) icing sugar, sifted


In a mixing bowl cream the butter until it starts to get fluffy. Add the icing sugar, milk and vanilla, mixing until smooth. Add a little more milk, drop by drop, to achieve a good spreading consistency.

At this point let your creativity run wild with food colouring. Ice the cooled cupcakes and decorate.