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 Butter Icing for Cupcakes Recipe

Cupcake topped with butter icing and sprinkled sugar strands
Butter icing is so rich and delicious, it's the perfect topping for cup cakes. Increase the interest by topping off with a cherry, raspberry or whatever takes your fancy. Simple, classic and very tasty.

KEY POINTS

 Pre-cooking Time:  15 minutes  Cooking Time:

  0 - no cooking needed

 How Difficult  Easy  Freeze?   No
 Servings

 15 toppings

INGREDIENTS
The butter must be at room temperature before starting this recipe. It's impossible to mix straight from the fridge,

COOK'S NOTES
This is a very simple recipe but it really needs a food blender. By all means try it by hand but it's hard work, we promise you.

Icing sugar is very light and when you pour it into the mixing bowl a cloud of it will spread upwards.

The icing can be coloured with food colouring. This can be done either when mixing initially or later to only a portion of the icing. For the whole mix add two drops of food colouring. Add less if only colouring a portion.

 Ingredients

Metric

Imperial

 Unsalted butter (see
 ingredients paragraph above)
150 grams 5 oz
 Icing sugar 300 grams 10 oz
 Milk 1 tablespoons
 Food colouring Optional, see Cook's Notes above

WHAT SPECIAL KITCHEN EQUIPMENT?
Food mixer or very strong muscles!

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Butter icing mixed Add all the ingredients to the food mixer bowl and blend at full speed for 30 seconds. That's it!

Spread the icing over the cup cake. For the final smoothing use a knife warmed in hot water to obtain a smooth finish.


Cupcake with top sliced off with serated knife Decorated cupcakes often look better with the risen top sliced off. If you want to do this, and we recommend it, then slice the top off. Use a serrated edge for a clean cut.

CLICK HERE FOR OUR PICTURE GALLERY OF CUPCAKE PICTURES. THEY WILL GIVE YOU LOTS OF INSPIRATION!

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