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Close-up of medium consistency buttercream on a mixer paddle with a bowl of icing underneath.

Smooth Buttercream for Cake Decorating

These recipes are for medium-consistency icing, perfect for piping borders, swirls, or simple decorations. If you’d like to use it for frosting and smoothing layer cakes, see the tips below on how to thin it out.
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Prep Time 15 minutes
Course Cake Decoration
Cuisine American

Ingredients
  

Vanilla Butter Icing (Medium Consistency)

  • 227 g salted butter room temperature (1 cup / 8 oz / 2 sticks)
  • 500 g powdered sugar sifted (4 cups / 17.6 oz)
  • 30 ml milk 2 tbsp / 1 oz
  • 5 ml vanilla essence 1 tsp / 0.17 oz

Chocolate Butter Icing (Medium Consistency)

  • 227 g salted butter room temperature (1 cup / 8 oz / 2 sticks)
  • 500 g powdered sugar sifted (4 cups / 17.6 oz)
  • 75 g cocoa powder 3/4 cup / 2.6 oz
  • 45 ml milk 3 tbsp / 1.5 oz
  • 5 ml vanilla essence 1 tsp / 0.17 oz

Instructions
 

  • Cream the butter: Beat the butter on medium speed until light and fluffy using a stand mixer with a paddle attachment or a hand mixer.
  • Add flavouring: Mix in the vanilla essence and scrape down the bowl.
  • Incorporate the sugar: Add the sifted powdered sugar (and cocoa for the chocolate version), one cup at a time. Begin on low speed, then beat on medium until well combined. Scrape the bowl after each addition.
    Close-up of medium consistency buttercream on a mixer paddle with a bowl of icing underneath.
  • Adjust the consistency: Add the milk a little at a time until medium consistency is achieved. Beat again until light and fluffy.

Notes