Our Thermomix Buttercream Icing recipe is made using 4 basic ingredients and is ready in just 5 minutes. Perfect for your favourite cakes and cupcakes!
In my opinion no birthday cake is complete without a thick layer of buttercream smeared all over it - yum!
This is my go to Thermomix buttercream recipe that I've been making for years now and it takes a lot of self control to stop myself from licking the bowl when I'm done!
Why You're Going To Love Our Thermomix Buttercream Recipe
Versatile - whether you're adding our Thermomix buttercream to your favourite vanilla cupcakes, butter cake or chocolate cake, it's the perfect frosting!
Quick and Easy - Just 4 ingredients and 5 minutes prep time.
Perfect For Birthday Cakes - this buttercream is perfect for decorating your little ones birthday cakes.
What You Need
Just 4 basic ingredients is all that's needed to make our Thermomix buttercream (... and you might already have them in your pantry or fridge!).
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
- Butter - choose salted or unsalted butter for this recipe. Chop the butter into cubes before placing into the Thermomix.
- Icing Sugar - choose pure icing sugar (not icing sugar mixture) as it sets firmer - making it perfect for lunch boxes and birthday parties.
- Milk - choose full fat or light milk.
- Vanilla Extract - or vanilla bean paste.
Step By Step Instructions
In just 2 simple steps, you'll have smooth and creamy Thermomix buttercream!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
Step 1 - Cream The Butter & Sugar
Place the cubed butter and the icing sugar into the Thermomix bowl.
Cream together until well combined.
Step 2 - Add The Milk & Vanilla Extract
Scrape down the sides of the bowl.
Pour the milk and vanilla extract into the bowl.
Continue to mix until smooth, pale and creamy.
Spread over your favourite cakes and cupcakes!
Expert Tips & FAQ
Follow our simple tips for the perfect Thermomix buttercream.
This Thermomix Buttercream recipe makes enough to generously cover one 20cm round cake or 12 cupcakes.
If you would like your buttercream to be paler in colour, simply mix it for longer.
Absolutely!! For coloured buttercream, simply add a couple of drops of food colouring during Step 3.
Buttercream can be stored in an airtight container in the fridge for up to 2 weeks.
Once your cake has been iced, you can store it at room temperature in an airtight container for up to 3 days.
Related Recipes
Our Thermomix buttercream pairs perfectly with these cake and cupcake recipes...
Thermomix Buttercream Icing
Equipment
- Thermomix
Ingredients
- 125 g butter cubed
- 350 g pure icing sugar
- ½ teaspoon vanilla extract
- 1 tbs milk
Instructions
- Place the butter and icing sugar into the bowl of your Thermomix and mix for 2 minutes, Speed 3.
- Scrape down the sides and mix for a further 1 minute, Speed 3.
- Scrape down the sides of your Thermomix bowl and add the vanilla extract and milk before mixing for 1 minute, Speed 3.
Notes
- Butter - choose salted or unsalted butter for this recipe. Chop the butter into cubes before placing into the Thermomix.
- Icing Sugar - choose pure icing sugar (not icing sugar mixture) as it sets firmer - making it perfect for lunch boxes and birthday parties.
- Milk - choose full fat or light milk.
- Vanilla Extract - or vanilla bean paste.
- Quantity - This Thermomix Buttercream recipe makes enough to generously cover one 20cm round cake or 12 cupcakes.
- Coloured buttercream - For coloured buttercream, simply add a couple of drops of food colouring during Step 3.
- Storing - Buttercream can be stored in an airtight container in the fridge for up to 2 weeks. Once your cake has been iced, you can store it at room temperature in an airtight container for up to 3 days.
Rachel says
I'm making my daughters 1st birthday cake coming up, and made this as a practice batch, it was perfect, and so so easy!
Do you think it would be possible to add some melted white chocolate to the mix?
Thanks in advance!
Lauren Matheson says
Hi Rachel, Happy birthday to your daughter! Hmm, I haven't tried adding white chocolate to this recipe before and I'm not too sure how it would combine with such a high butter content. Sorry I can't be of more help x
Gillian Frette says
Easy recipe with fantastic results. Must stop eating the icing...
Lucy Mathieson says
Hehe it's very addictive!!!
Emily says
Hi, I was wondering if this is a soft buttercream finish or if it's crusting buttercream?
Lauren Matheson says
Hi, I find this buttercream does form a slight crust if left uncovered for a couple of hours, otherwise it's a soft buttercream. I hope that helps 🙂
Kim says
Hello, if I’d like to make chocolate icing, how much cocoa would you add?
Lauren Matheson says
Hi Kim, I'd start with adding 25g of cocoa and then taste to check if it's 'chocolately' enough for you x
Lauren says
hi, do you use salted butter for this? 🙂
Lucy Mathieson says
Hi Lauren, I use unsalted butter. xx
Ali says
At what point would you add food colouring? Just at the very end?
Lauren Matheson says
Hi Ali, I add it right at the end 🙂
Serena says
Hi there can you reduce the sweetness by adding less icing sugar? If so what amount would you recommend? Thank you
Lauren Matheson says
Hi Serena, You can try adding less icing sugar however the texture will be different xx
Araw says
Do you need to use the butterfly whisk for this?
Lucy Mathieson says
Hi there, no you dont 🙂
Niomi says
How soon can I decorate using this icing, ie can it be left out unrefrigerated for a day or two?
Sian says
Hi, can you double the recipe? Thanks
Lucy Mathieson says
Of course!
Robyn Chew says
Hi, can you prepare this the day before using and store in the fridge? Best tips for refluffing it? Thanks in advance ?
Ash says
Hello, if wanting to save the left overs do I sore in fridge or container?
Thanks!
Lucy says
Hi Ash, you can store it in the fridge for up to 1 week. When you're ready to use it, allow it to come to room temperature and then whip/beat it again to 'freshen' it back up!
Najet says
Hi is the butter at room temperature or cold? Thanks!
Lauren Matheson says
Hi Najet, I find it works best at room temperature x
TheBAKERMYSTERY# says
Man dis stuff is da best the besides sliced bread
Amanda says
The absolute BEST icing ever!!!!! Thanks for another delicious recipe!!!!
Lisa says
This buttercream is amazing! It has worked out well for me every time I have made it - twice with cocoa powder in place of the vanilla and I made it today as per the recipe. Light and fluffy each time. Thanks for an easy recipe for a fairly dodgy baker 😉
Lucy Mathieson says
Hi Lisa, thank you so much!!! We're thrilled that you like or recipe!! xx
anne says
hi, do you think I can add strawberry jam to make it strawberry buttercream icing for a cake? I am looking at your strawberry frosting too and just not sure which one to make. I want to use it as a filling too ( I am making strawberry layers cake - vanilla cake, but with a kind of strawberry filling, thinking strawberry buttercream icing).
Lucy says
Absolutely!! You could definitely add strawberry jam!! YUM! I think the strawberry buttercream idea sounds great!
Melissa says
Hi there,
May I kindly ask, does this recipe pipe smoothly or mainly for smearing on top?