Ingredients:::
• 1/2 cup (1 stick) Butter or margarine
• 4 cups Icing Sugar
• 1 tsp. Liquid flavour - i used vanilla
• 2 tbsps. Milk
Directions:::
Step 1: In a small bowl, mix the flavor with the milk
Step 2: In a large bowl, cream together the butter and icing sugar, one cup at a time, beating well after each addition. Beat in the milk and flavor mixture. Continue mixing until it becomes light and fluffy. You can also add a splash of color to give it a different look.
Step 3: Keep the icing covered until you are ready to decorate.
Step 2: In a large bowl, cream together the butter and icing sugar, one cup at a time, beating well after each addition. Beat in the milk and flavor mixture. Continue mixing until it becomes light and fluffy. You can also add a splash of color to give it a different look.
Step 3: Keep the icing covered until you are ready to decorate.
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Adaobi my darling. Wetin will I do without you?! Thanks sis. I saw your handiwork on Kemi's blog. Thank you hun.
ReplyDeleteThank you Matse, you're the best ;)
DeleteCan I please know the measurement of butter and icing sugar in grams..thanks so much for this wonderful post, I' m trying it
ReplyDelete1 cup of icing sugar is 125g.
DeleteHmmm... Interesting!
ReplyDeleteThanks Dob-star for sharing. Na you biko!
you're welcome Angie :)
DeleteUhmmmm. Yummy
ReplyDeletehttp://favourmoyse.blogspot.com
it sure is :)
DeleteHow do u spread it cos dats where I find it difficulty
ReplyDeleteYou start by crumb coating it first. This is done by rubbing a little bit of the butter icing all over the cake to hold the crumbs together. Once you're done crumb coating, You can now spread butter icing over the cake with a cake spatula. if you've got an icing comb or icing pump, you can use them for a perfect finish.
DeleteNice! Buttercream is delicious.
ReplyDeleteTrue!
DeleteWhat other icing apart from butter icing do u know of?
ReplyDeleteWe av got fondant icing,royal icing , chesse cream icing
DeleteAm expecting a write up on ow to make chesse cream icing and pictures of d kind of chesse to be used ...
ReplyDeleteNoted Anon.
DeleteThanks ...am anticipating a write up on How To Make CHESSE CREAM ICING ...And also pictures of d best chesse to be used for d icing and whr it can be bought ...thanks once again
ReplyDeleteOkay, Noted.
DeleteThanks dobby ....still expecting a post on it ....😊
DeleteNiceeee.... bn reading ds blog since like forever and its bn a life saver....going to frost my velvet cake evntually
ReplyDeleteyayyy!!! Glad to have you here Amaka :)
DeleteTanks for d info dear. Pls wat kind of measuring cup. In d North (Jos) we us empty peak milk liquid tin. Also will one semas butter equal I cup of butter? Tanks in anticipation. Love u.
ReplyDeleteHi Chibiz, Do CLICK HERE for cup - gram - Spoon measurements. Also, semas is margarine and not butter.
Deletei love all your recipes but can i have recipe for fondant icing. thank u
ReplyDeleteOkay, would do a post on that.
DeleteTnx dobbylov I need ur recipe on fondant icing
ReplyDeleteOkay, would do a post on that.
DeleteHi,tnx dear pls d colour which Is better powdered or liquid?
ReplyDeleteLiquid colour is better
Deletepls dobby what do I add to my butter cream icing to make the colour to be pure white, the colour of the one I did before is milk colour, pls I need urgent reply.
ReplyDeleteButter icing cannot be pure white. You can get very light cream color or any other color but not pure white. If you want to get pure white icing, you should make Meringue, Royal or Fondant.
DeleteYou can add a little blue food color to get the pure white color. Try it.
DeletePlease kindly make a post on how to decorate cake, using butter icing and fondant. Thanks
ReplyDeleteOkay, Noted!
Deletei always feel it will be sticky to the hand or will it dry
ReplyDeleteyes it will but it won't harden.
DeleteHi dobby, How long will the butter cream icing last, considering the fact that there's no preservatives in it and Milk gets bad easily.
ReplyDeleteHi Vivian,
DeleteButtercream can last for weeks and even up to 3 months if frozen. Just put it in an airtight container and freeze. When ready to use again, take out of the freezer leave to thaw. Before you re-use, let the buttercream come to room temperature and give it a good stir before using on the cake.
Woaw,tnx for ur kind heart to share n patience,God bless u continually.
ReplyDeleteThank you mattyNelly
DeleteHello ,my name is pamela. I have been looking for the perfect recipe for red velvet cake then I just stumbled on your blog.i will give your recipe a try.thanks for the clarity on how to make red velvet cake. Keep it up
ReplyDeleteThank you Bomela.
DeleteThanks for the recipe. Please how long will this stay outside the refrigerator because of the milk. Thanks
ReplyDeleteU know I love you, yeah?, thanks a lot, you are a blessing to many people including me
ReplyDeleteLove you too Anon :)
DeleteThanks dobby for your wonderful post, really appreciate. It has been of help all the way.i will give it a try. But we hardly get butter for baking. Which butter is the best to use?
ReplyDeleteAny butter is good! Unsalted or salted, depending on your preference.
Delete