Buttercream Icing


This buttercream icing is adapted from the Wilton, Decorating Basics book. It is delicious & easy to make stiff, medium or thin

  • 1 cup Butter – at room temperature (use white vegetable shortening if wanting it stiff)
  • 1 tsp Flavouring (I use vanilla)
  • 7-8 tsp Milk OR Water
  • 1 lb Icing Sugar
  • 1 1/2 tbsp Meringue Powder (1 tbsp if using shortening)

Cream butter, flavouring & milk in a large mixing bowl

Sieve the dry ingredients into the bowl with the butter mixture & mix on a medium speed until all the ingredients have been thoroughly incorporated

Blend an additional minute or so, until creamy – Makes 2 1/2 cups

– Chocolate Buttercream

Add 3/4 cup Cocoa & an additional 1-2 tbsp milk OR water to the above recipe

Mix until well blended

– Icing Consistency

Stiff : Used for decorations such as flowers with upright petals, like the rose. To test for this consistency place a straight spatula all the way into the icing & jiggle it around. At a stiff consistency, the spatula will not move

Medium : Used to create stars, dimensional decorating, borders & flowers with petals that lie flat. Add 1 tsp of milk OR water for each cup of icing. Mix until well blended. Use the same test, and when the icing is at a medium consistency, the spatula will move slightly & start to lean when jiggled

Thin : Used for writing & printing, leaves & icing a cake. Add 2 tsp milk or water for each cup of icing. Mix until well blended. Use the same test, & when the icing is at a thin consistency, the spatula will fall over

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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