Butter icing.....help!

[MrBoot]

I make it using a very simpe recipe of 100g icing sugar added to 100g softened butter but every time I make it, the consistency seems ok but it just tastes too buttery. When I buy cupcakes, the icing never tastes like actual butter.

This evening, I added some lemon juice to it to try to take away the butter taste but I hardly noticed it. I was afraid to use too much lemon juice in case the children didn't like them.

Disclaimer: I rarely bake so apologise for the question.

Maybe try adding some vanilla?

I'm rubbish too but butter icing I've mastered.

2:1 ratio icing sugar to butter.

Blitz butter to a paste in the mixer.

Hand stir in icing.

Add a wee bit of milk and colouring / flavouring.

Done. Sounds like you don't have enough icing sugar.

You need to use at least double the amount of icing sugar to butter - your ratio is wrong! You can always add a bit of milk to loosen the consistency if necessary.

When I do it, I have double the amount of icing sugar than the amount of butter. Eg 100g butter = 200g icing sugar. I put a few drops of milk in if the consistency is too thick but it's generally not. I used this recipe yesterday and piped the icing instead of my usual spooning on efforts and it piped really nicely

Half fat to sugar. So 100g of sugar, 50g of butter etc. Dash of milk helps it blend. Vanilla extract or pods for flavour.

That explains that. I was using an Annabel Karmel recipe. Maybe she was trying to reduce the sugar I think that is a (bit pointless when actually making cake). The next time I'll make it 2:1. Thank you everyone.

Definitely double sugar to butter. Half teaspoon vanilla or other flavouring extracts. Add drops of milk whilst whisking to get desired consistency.

You need more icing sugar to your butter, I found a recipe for buttercream and to me it tasted lovely! Give it a try

115g unsalted butter
260g icing sugar
1 1/2 tsps vanilla extract
2 tablespoons of milk

Make sure the butter is room temp and cream until it's soft

Whisk in the icing sugar a bit at a time

Add the vanilla extract and whisk

Add the milk and give it a good whisk until you've got the correct consistency

Try it as you go along!

I'll definitely add vanilla extract and double the ratios.
Thanks all.

I just keep adding in the sugar until it can't take anymore, then add some milk for to make it workable.

As others have said you need loads less butter or loads more icing I tend to put double the icing to butter.

yes to ratio 1:2 butter/sugar
and it needs a splash of baileys liquid
and lots of beating.

I never weigh it, but put a pile of icing sugar in bowl, add a lump of butter ( prob around 30g) add some vanilla essence and boiling water then mix. It seems to turn out ok every time.

Yep, half fat to icing sugar. I make 500g icing sugar, 250g butter. Bit of milk a little vanilla essence, yum!

I use a recipe for crusting buttercream for my cupcakes. The ratios are a bit extreme - 1kg of icing sugar to 300g of butter then just keep adding milk until it's workable, then add flavouring. (you can split it to a smaller amount, obviously I make it in batches as I sell them). The buttercream crusts and develops a hard edge which means they don't damage easily when being transported.

Beat the butter well before you add the icing sugar too.

80g of butter, 250g of icing sugar, 40mls milk + flavourings. Works every time.