Butter Icing

Being able to do ‘fancy’ icing is something to which I have always aspired. Once you have armed yourself with a piping bag, this recipe for butter icing is the best place to start. The icing is easy to make, and a great consistency to pipe!

Icing for 18 normal cupcakes
Preparation Time: 15-20 minutes, however if you wish to infuse flavour into your icing this will require some preparation the night before.


+ 340 g unsalted butter, softened and cut into cubes
+ 3 1/2 cups (400 g) icing sugar, sifted
+ 45 ml whipping cream
+ 1 tablespoon of flavouring (passionfruit pulp, coconut, orange juice, lavender are among your options! Be creative)
+ 1 teaspoon pure vanilla extract
+ a pinch of salt


NOTE: If using a dried flavouring – such as dried lavender or coconut, you will need to do some preparation the night before. In a small bowl or glass, stir the dried flavouring into the whipping cream; cover with plastic wrap overnight (or for at least several hours).

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. Butter will become very pale and creamy. If you have soaked any dried flavourings in your cream, strain them out before adding to the butter, along with all remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

Original recipe sourced from Sweetapolita.

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