How to make buttercream

How to make buttercream

How to make buttercream

Buttercream is simple and quick to make as long as your butter is soft and your icing sugar is sifted. Buttercream always requires a longer whisking than you’d think for really smooth and soft results. Food writer and cake baker extraordinaire, Victoria Glass, tells us how in this recipe.


  • 325g of unsalted butter, room temperature
  • 650g of icing sugar
  • 1 dash of milk, if needed


Whisk the butter until light and fluffy
Sift over half of the icing sugar and whisk until fully combined
Sift over the second half of the icing sugar and whisk again. You can add a dash of milk to slacken the mixture if necessary


Add a generous splash of vanilla extract (or any other flavouring you like) to the base buttercream recipe.

For peanut buttercream, simply whisk a couple of tablespoons’ worth of smooth peanut butter into the icing.

Serving suggestions

Buttercream is delicious on top or inside any cake; why not give William Drabble’s Victoria sponge cupcakes or Steve Smith’s Carrot, apple and walnut muffins a go.