Monday, April 14, 2014

Vanilla Butter cream Icing


  • 1 cup unsalted butter (2 stick) in room temperature
  • 1.5 cup confectioners sugar/ icing sugar
  • 1 table spoon vanilla or choice of your essence
  • up to 4 table spoon milk/water (it could be less as well as per consistency)


  • Beat butter for a few minutes with a blander or mixer with the paddle attachment on medium speed. 
  • Add  powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. 
  • Increase mixer speed to medium and add vanilla extract and 2 tablespoons of milk/cream and beat for 3 minutes.
  •  If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
  • If your frosting needs a more stiff consistency,you can add some more sugar depend upon the consistency you want.


  • You can add any flavor essence you want and its not necessary to add essence as well, you can make without that as well.
  • If you are making flowers with butter cream icing you don't need to add milk/water, for frosting you can add.
  • If it is summer time then also you don't need to add milk/water.


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