The Best Way To Make Buttercream Icing

If there’s one thing I’m really good at, it’s making buttercream.

When you read this super simple recipe, you’ll wonder how people ever get it wrong but they do!  I’ve tasted many a greasy, lumpy buttercream in my time.  Of course I smile and eat the cake anyway (I’m not a quitter) but it’s nice to know how to make it super smooth and fluffy, right?

Simply put, the trick is to whisk/beat it into submission.  Whisk is for far longer than you think you need to and then whisk it a little more!  The result is butter team perfection ?

You will need

*To ice 6 small cupcakes

50g / 2oz margerine

100g /4oz icing sugar (confectioners sugar)

1/4 teaspoon vanilla extract

1/2 teaspoon milk if needed


  • In a medium bowl, whisk the margerine until the colour pales.
  • Sieve the icing sugar and add half to the bowl.
  • Combine well, whisking slowly at first and then beating well until the mixture becomes even paler.
  • Add the vanilla.
  • Add the remaining icing sugar and beat until light and fluffy.
  • If required, you can add a little milk.

Your butter cream is now ready to be spread or piped into your cakes.

You’re welcome ?

Love Rachel ❤️

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