Vanilla Buttercream


  • 150g. Butter (room temperature/softned)
  • 350g. Icing sugar (sifted)
  • 1tsp. Madagascan Vanilla syrup
  • 3-4tbsp. Milk (optional)

Let’s get started:-

  • Using a mixer, beat butter for 5 mins (until it is light and fluffy)
  • Gradually add the icing sugar (you want to add the icing sugar four times – mixing at every addition)
  • Turn on the mixer for another 5 mins and the butter cream should be ready

Note: If the butter cream feels/appears stiff, add 1tbsp of milk (you don’t have to use up all the milk, just add the quantity needed for the perfect butter cream consistency).



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