Vanilla Buttercream Icing

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins

This is a very easy and quick recipe that cant be messed up. It only takes less than 10 minutes and you will love it.

My simple buttercream is made by creaming together fat such as butter and icing sugar to the desired soft and light consistency .It should be either easy to spread or to place in a piping bag and used for decoration. I typically use twice as much sugar as butter by weight .

I generally use different flavourings, in the form of essences, extracts and oils to give a specific taste to my buttercream.


0/4 Ingredients
Adjust Servings
    This recipe is perfect for my 4 vanilla sponges Naked Cake


0/11 Instructions
    Vanilla Buttercream Icing
  • Prepare and weight all your ingredients: Cut the butter in cubes and leave it outside to room temperature (30 min or 10 min if it is a very hot day) Sift your icing sugar to avoid little lumps.
  • Place the butter in a clean bowl and use the paddle attachment of your mixing machine. You could do it by hand with a whisk.
  • Start to the creaming of the butter at a low speed. Here we just want the butter to become very soft just like a cream consistency.
  • Scrap the side of the bowl it should take 2 minutes. Make sure there is no little lumps of butter remaining. it should all be smoooooth.
  • Add your sifted icing sugar to the butter and mix fir another minute.
  • Scrap down the side and the bottom of the bowl.
  • Add the vanilla essence and mix for another minute.
  • Add the milk.
  • Mix for one more minute or until it is all combined.
  • Scrapped down the side of the bowl again and checked for any lumps of butter or icing sugar. You should not see any and everything should be soft enough to be able to spread.
  • Voila, your Vanilla Buttercream icing is ready. You can make it in advance, place in a bowl or container and cover it to prevent contamination or fridge smell. Or keep it a side on the bench to make your cake. More tips and note at the bottom.


Try to have your butter at room temperature for 30 min prior making the buttercream.

Pure icing sugar is better than Icing mixture as there is no cornflour or wheat product added..

Once you made the butter icing you can keep it up to 5 days covered in the fridge or freeze it for up to 3 months.

If you keep your buttercream in the fridge just leave it out for 30 min out of the fridge to be workable again

If you are in the rush soften it in the microwave in 10 sec burst until it become soft again.

if you can, i recommend powder colouring or gel food grade colouring for a better result than liquid ones.