Vanilla Buttercream Recipe

May 20, 2020 1 min read 1 Comment

Vanilla Buttercream Icing Recipe

I LOOOVE anything vanilla and don't know why it is referred to as the boring flavour choice and prefer to see it as classic.  Those little black specks of vanilla bean you see in the butercream make my mouth water.

Here's my preferred buttercream recipe for a cookie cake.  A printable version is available here

This recipe yields enough to make a 2 tier cookie cake (for most shapes except the really large ones).  You will need to double the recipe for more than 2 layers.



250 grams unsalted butter, softened

4 cups (500 grams) icing (powdered) sugar

2 teaspoons vanilla extract (vanilla bean paste is the best if you can find it)

3 - 4 tablespoons milk

Pinch of salt



In the bowl of an electric mixer, beat the butter until soft and creamy.  Leave it beating at medium speed as you gradually add in the sugar, stopping to scrape down the sides of the bowl as needed.  This can take 7 – 8 minutes.  Once the sugar has been incorporated into the butter add the vanilla and a pinch of salt.  Beat in the milk 1 tablespoon at a time until the icing is thick, smooth and glossy.

It is ready to pipe onto your cookie cake.  You can chill it in the fridge if it needs to thicken up a bit before piping.


NOTES: If the mixture looks like it is split - don’t panic!  Just keep on beating and it will come together to form a smooth creamy icing.

1 Response


October 31, 2021

Hi love your recipe.
My daughters birthday is January (hottest time of the year) and we live inQLD even hotter.
My question is, can I make the cake the night before and put in the fridge for the party at lunch time the next day? Or will the cookie go soggy?
Thank you
DoughCuts replied:
Thanks Linda for your kind words. You can certainly make it the day before and refrigerate until serving. This is what I usually do and the cookie doesn’t go soggy. Happy baking!

Leave a comment

Comments will be approved before showing up.