Chocolate frosted cake Image: Courtesy:
Chocolate frosted cake Image: Courtesy:

Used especially in decorating, coating or filling cakes, buttercream is also referred to as butter icing or frosting.

The only difference between butter cream and icing is that cream has a superior mouthfeel while icing is less about the taste and texture.

Buttercream main ingredients is butter, milk, sugar and some extract flavour, which only takes you 5 minutes to prepare.


  • 125 g softened butter
  • 1 ½ cups of icing sugar
  • 2 tablespoons milk
  • Extract of choice
  • Food colouring (optional)


Step 1

In a small bowl, beat the butter with a mixer until as white as possible.

Step 2

Gradually add the icing sugar, milk, then the remaining icing sugar until it all mixes.

Step 3

Add in the flavour and food colour as desired.


Mistakes to avoid when making buttercream


  • Adding too much milk – This will make the cream to have a very thin consistency that may be very soupy to work with. Take it slow when adding the liquids
  • Using the wrong type of sugar – a frost should be as smooth as possible, you should not taste the sugar particles at all. You can cook down the sugar into a syrup, to get that smooth consistency.
  • Using margarine – this definitely alters the flavour and structure of the butter cream. Stick with unsalted butter and use a brand that tastes good to you
  • Using cold butter – Take it out of the fridge at least 60 minutes before getting started because cold butter gives a chunky consistency which is hard to work with