Perfect Buttercream Icing
  • 4 sticks (1 lb, 454 g) unsalted butter room temperature
  • 8 cups (2 lb, 907 g) confectioners sugar sifted
  • large pinch of salt
  • extracts and flavorings as desired 
  • 1-3 tablespoons whole milk as needed
  1. Combine the butter, sugar, and flavorings in the bowl of a stand mixer fitted with a paddle attachment.
  2. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
  3. Adjust the consistency with milk as needed.
  4. Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using to pipe or frost.

Flavouring suggestions:

  • Lemon Oil is wonderful for any Blueberry cakes
  • Orange Oils for and white cake but also good if you like Chocolate Orange
  • Peppermint for Chocolate as well
  • Lime for a key lime flavour