How to make butter cream icing can be a bit hit and miss and if you are making something that needs a huge amount of it or even just a small amount, then it’s best to get it right so as to avoid having to make more (getting the colour/consistency right again) or wasting any.
So here’s my method and guide to perfect butter cream icing:
The method is simple, but try not to cut corners.
Make sure that your butter is at room temperature so as to make the mixing easier. Gradually beat in the ‘sifted’ icing sugar and milk with a wooden spoon or electric whisk until light and fluffy. Stir in the flavouring and or colouring a ‘small’ amount at a time.
Single quantity (for icing fairy cakes or covering a Victoria sandwich cake)
50 g / 2 oz Butter (room temperature)
125 g / 4 oz Icing Sugar (sifted)
1 teaspoon Milk
Double Quantity (for covering double layer cakes – or 12″ tins)
125 g / 4 oz Butter (room temperature)
250 g / 8 oz Icing Sugar (sifted)
2 teaspoons Milk
Quadruple Quantity (for HonieMummy’s Fairytale Candy Cake)
250 g / 8 oz Butter
500 g / 1 lb Icing Sugar
4 teaspoons Milk
single – 1/2 teaspoon; double – 1 teaspoon; quadruple – 2 teaspoons of vanilla extract
Citrus : (choose lemon, lime or orange) – don’t add milk
single – 2 tsp rind, plus juice (instead of milk); double – 4 tsp rind, plus juice ; quadruple – 8 tsp rind, plus juice
Chocolate : – don’t add milk
single – 1 tablespoon cocoa powder dissolved in 1 tablespoon of water (instead of milk); double – 2tablespoon cocoa powder dissolved in 2 tablespoons of water; 4 tablespoon cocoa powder dissolved in 4 tablespoons of water
For more yummy cake toppings (glace icing, royal icing, cream cheese frosting and luxury cream cheese frosting pop take a look at this post to top the lot.