Buttercream Icing
Prep Time
5 minutes
Cook Time
Icing for 24 cupcakes or one 2-layer cake


2 cups (500 ml) butter
8 cups (1 kg) icing sugar
2 tsp (10 ml) vanilla (or flavouring of your choice)
2-4 tbsp (30-60 ml) 10% cream (or half and half)


  1. Using a stand mixer, or hand mixer, cream the butter.
  2. With the mixer on its lowest speed, slowly add the icing sugar, vanilla, and 2 tablespoons of cream. Gradually add more cream until you get a consistency that is smooth and spreadable. If the icing is too thick, beat in more cream a few drops at a time. If the icing becomes too thin, add more icing sugar.