Simple Buttercream Icing


By Kyla Eaglesham

454 g butter, at room temperature
454 g icing sugar, sifted
1 tsp vanilla (or your favourite liqueur)
Paste food colouring* (optional)

  1. Combine butter and icing sugar slowly in a mixer on low speed using the paddle attachment.
  2. Add flavouring and colour (if using).
  3. Increase speed to medium and blend for 3 to 4 minutes until completely blended and light and fluffy in texture.
  4. Store in an airtight container for up to 3 days. Refrigerate to store for up to 1 week. (Note: Pipe icing at room temperature.)

* To make dark colours, such as red, use powder colouring, which is available at a specialty baking shops. Prepare colours a couple of days in advance to allow the pigment to darken.


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