BUTTERCREAM ICING | Family favourite recipe

I made a cake for my daughter’s baby shower this weekend using my family’s favourite buttercream recipe and wanted to share it with you.


  • 1 LB of BUTTER, about 2 cups - softened to room temperature

  • 4 tablespoons MILK

  • 2 teaspoons VANILLA EXTRACT

  • 2 LB bag (1KG-about 8 cups) of CONFECTIONERS SUGAR/ICING SUGAR (the powdery white stuff!)


  1. Put the softened butter into your mixing bowl. Using the paddle attachment whip until soft, occasionally scraping down the sides of the bowl. You can also use a hand mixer if you don’t have a stand mixer.

  2. With the mixer on low speed, add vanilla and milk. Mix until combined, again occasionally scraping the paddle and sides of the bowl.

  3. On low speed, slowly add icing sugar - about one cup at a time. You can add a little more icing sugar or milk depending on the consistency you are comfortable with.

  4. Once all of the icing sugar is mixed in, put the mixer on high and whip until soft and fluffy.

Store the prepared buttercream icing in an airtight container, in the fridge.