Buttercream Icing
33
Cake design by Camilla Wynne, Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Michelle Lucas Larving
With just five ingredients, this foolproof buttercream icing is versatile and easy to make.
Ingredients
1 cup unsalted butter, room temperature
3 1/2 cups icing sugar
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup heavy cream
Instructions
Beat 1 cup unsalted butter in a bowl using an electric mixer on medium until smooth, 1 to 2 min. Gradually beat in 3 1/2 cups icing sugar on low, scraping bottom and sides of bowl.
Add 1 1/2 tsp vanilla and 1/2 tsp salt and beat on medium-high until very light and fluffy, 3 to 4 min. Add 1/4 cup heavy cream and beat 1 min.
Icing on the cake
Ready to put this recipe to use? Use it for one of Chatelaine’s greatest cake recipes of all time, from a Colleen Angel Cake to a Lemon Poppy Seed Layer Cake.