Classic ButterCream Recipe

Choco chip frosted

I usually prefer to keep my cakes simple and naked. If I do use a frosting recipe; it is got to be simple to make and not complicated. Here is the recipe I most commonly use to frost my cakes. The ratio is simple 1:2 – for one cup of butter double the icing sugar. Absolutely no fuss right πŸ™‚ You can add any kind of flavouring or colour to tint the frosting.


140g butter, softened

280g icing sugar

2-3 tbsp milk

1tsp vanilla extract

Few drops food colouring of your choice


  1. Beat the butter in a large bowl until soft.
  2. Add half of the icing sugar and beat until smooth on a low speed to begin with. Cover your bowl with a cloth if you want to avoid your kitchen countertop with sugar all over.
  3. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. I used 2.5 tbsp in all.
  4. Stir in the food colouring until well combined.
  5. Transfer to a piping bag and use a spatula to frost your cakes.
  6. This can frost one 8 inch cake or 12 cupcakes.

Buttercream frosting

Do try this and do not forget to like, comment and share if you like what you see here. πŸ™‚

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Love & Hugs,


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