Buttercream Icing

Icing is simple. However, since the science of an icing recipe is so simple you can change up this recipe how you like depending on your climate and uses for the icing! As for the flavor of buttercream... don't get me started! This is a base recipe for vanilla icing, but you can transform it into endless combinations of flavors!!

Ingredients: 

• 4 cups (900g) of room temperature butter, I prefer Miyoko’s plant based butter

• 1 1/2 tsp. Vanilla extract

• 6 1/2 cups (1kg) Sifted Icing sugar

• Pinch of salt

• 1 tsp. water

Directions:

• Cream your butter on medium speed for 2 minutes until soft and fluffy with no lumps, scraping down the sides of your bowl a few times. 

• Add in salt & vanilla and mix on medium speed for another 2 minutes. 

• Add in sifted icing sugar one cup at a time, mixing on low speed until combined then whipping on medium high speed for 3 minutes scraping down the sides of the bowl a few times inbetween. 

• Your icing should be creamy like pudding, but hold it’s shape like a stiff whipped cream. Add 1/2 tsp of water at a time if icing still seems too stiff, until you reach a smooth spreadable consistency.

• Fold icing back and forth into itself for 1 minute to get out most of the air bubbles.

• Use immediately or store at room temperature in an air tight container with cling wrap pressed directly onto the icing for 3-5 days.

More info:

Having a hard time making icing?  Check out our FREE Buttercream Survival Guide!