Eggless Buttercream Icing (for Cakes, Cupcakes and Macarons)
A simple buttercream icing for filling cakes. As this doesn't contain any eggs, you don't need to place the cake in the fridge. Enough to fill and ice an 8in/20cm cake.
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Servings: About 750g (1 lb 3/5oz), 1 portion
Calories: 347kcal
Ingredients
For a Standard, Vanilla Flavoured Buttercream Icing
- 250 g salted butter
- 600 g icing sugar (powdered sugar) (5 cups)
- 1 Tbsp evaporated milk or water
- 1 tsp vanilla extract
Instructions
- Place the butter in a bowl and beat until light and fluffy, about a minute.
- Add the icing sugar and beat until thoroughly combined and smooth. You'll end up with a very pale cream mix.
- Add the milk/water and vanilla and beat to mix.
- Keep it covered with cling film until you're ready to use it.
Notes
I've kept buttercream icing in an airtight container for up to 2 weeks (no milk) and it was perfectly fine. Personally, I think refrigerating it changes the texture, so I never do it.
Nutrition
Calories: 347kcal | Carbohydrates: 50g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 151mg | Potassium: 9mg | Sugar: 49g | Vitamin A: 521IU | Calcium: 8mg | Iron: 1mg
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