Butter cream icing has a rich, buttery flavour and is used as a filling for cakes as well as decorating the tops of cakes and cupcakes. Use a clear vanilla extract so that the icing remains white; although the vanilla extract is a light yellow colour, this won't affect your icing. Adding a drop of blue food colouring to an otherwise pale yellow icing can also whiten it.
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Things you need
- 56.7gr. butter
- 1 to 2 tbsp milk
- 113gr. white icing sugar
- Wooden spoon
- 1 tsp vanilla extract
Mix the butter, milk and sugar in a bowl with a wooden spoon. Take the butter out of the refrigerator 10 minutes beforehand so that it softens to make it easier to mix with the other ingredients.
Add the clear vanilla extract, and stir until the mixture has a creamy consistency.
Spread the icing over the cake with a spatula.
Mix the butter, milk and 28.4gr. of the sugar in a bowl.
Put 1 drop of blue food colouring on a teaspoon, and add to the mixture. Stir well. Don't be alarmed if the icing turns blue to begin with.
Add more sugar, and check the colour. If it appears yellowish, add another drop of the colouring, followed by stirring in more sugar. Repeat until your icing is bright white.
Tips and warnings
- Different ingredients can be added to make different flavours of icing, but if you want the icing to remain white, use ingredients such as dessicated coconut, almond extract and white rum.
- If you have shortening, you can use this instead of butter.
- Use the icing as soon as it's made, and always cover it; otherwise, it will harden and become very difficult to cut.
- If you want to use a funnel to pipe the icing onto a cake, add extra milk until you have the right consistency.
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