Kitchen Tips

How to make buttercream icing for cakes and cupcakes

Dolloped on cupcakes, sandwiching sponges and smothered on celebration cakes; is there anything buttercream doesn't make better?

Buttercream is that thick, decadently delicious icing that tops classic afternoon treats like marbled Victoria sponge cake with chocolate buttercream just as beautifully as it does cute-as-a-button kids' cakes like this piggy bank cake.
And it's easy to make too; grab the ingredients - amounts according to your recipe - and follow our step-by-step video.
Step 1: Place butter in an electric mixer and beat until as white as possible – this can take up to three minutes.
Step 2: Add half the icing sugar and continue to beat, while gradually adding the milk. Then add the remaining icing sugar and beat until well combined.
Step 3: To colour your buttercream, simply stir in a couple of drops at a time until you get the desired colour.
Happy decorating!
For perfect buttercream, beat softened butter with an electric mixer using the paddle attachment (or hand-held beaters) until as white as possible. Gradually add the sugar and other ingredients as directed in the recipe, beating until mixture is smooth and spreadable. Keep scraping down the side of the bowl during beating. For the best colour, use concentrated gel food colourings, rather than water-based ones. Dip a skewer or toothpick into the colouring, always starting with a few drops. Beat in and judge the colour, adding more drops until the desired colour is obtained.

More From Women's Weekly Food