This simple icing / frosting recipe is the easiest I have in my home recipe book. It’s my “go-to” when I want a reliable, consistent flavour and result. I use it for sponge sandwiches, covering cupcakes and on this occasion sandwiching 2 of my everyday cookies together.
My basic rule is twice as much icing sugar as butter. Use a small amount of milk if you find the mixture is too stiff. Apart from that flavour it as you like. This time around I’ve used vanilla but you could equally flavour it with mint, the fresh rind of a lemon or an orange with a small amount of juice, cocoa powder or whatever you want to. This icing mix keeps in the fridge for up to 3 days in a covered bowl or equally if you put it into a freezer bag it will keep for up to 1 month in advance of icing.
- 200g icing sugar
- 100g butter at room temperature
- 1 teaspoon of vanilla extract
- 1 large mixing bowl & wooden spoon OR 1 stand mixer & bowl
- 1 tablespoon
- 1 piping bag & nozzle if you want to pipe the mixture
- Beat the butter on its own until its light and fluffy.
- Add the icing sugar slowly, tablespoon by tablespoon. This stops the icing sugar from coming out of the bowl in clouds and messing your worktop. If using a stand mixer turn your mixer to the lowest setting until the icing sugar is incorporated.
- Once your icing sugar has been mixed in turn your stand mixer onto high and beat for 2 mins. If using a bowl and spoon put some welly into it!
- Finally stir in the vanilla extract and mix again for a further minute.
- If piping spoon into a piping bag. If your buttercream is a little soft put the piping bag into the fridge for 20 mins. Otherwise smooth it onto your cake or cookie straight away.