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Cake icing

Cake icing

KitchenAid Chef
Import-Recipe - Cake icing

A buttercream frosting that is perfect for making naked cakes and fully frosted 3-tiered cakes.






230 g

butter, softened

500 g

icing sugar


vanilla extract

2 tbsp

heavy cream

Step by step

  1. Place softened butter into the bowl of a stand mixer fitted with the Wire Whip. Cream the butter until it is smooth and has lightened in color on speed 4.

  2. Attach the Scale + Sifter attachment to the stand mixer and sift the icing sugar into the bowl on speed 4 while continuing the mixing.

  3. Add vanilla extract and heavy cream and mix on speed 6 until well-incorporated.

  4. For firmer frosting, add more icing sugar. For softer frosting add more cream, a tablespoon at a time.

  5. Use a cake turntable that allows you to smooth icing easily without the need to turn the cake while frosting.

  6. Use a piping bag to evenly distribute the frosting.

  7. Place strips of baking paper under the edge of the cake to help you with a clean edge. Pull them out once your cake is frosted.

  8. Use icing spatulas - they are key to a smooth iced cake.