Create perfectly smooth buttercream icing in your Thermomix

by Mama Loves Home

If there’s one thing our Thermomix gets used for time and time again and the kids cannot resist helping with its buttercream icing!

Planning starts months out for their perfect birthday cake design; debates over vanilla or chocolate cake, a number cake or smaller cupcakes. But no matter what we end up back at buttercream icing on top!

We have experimented with many different consistencies in our icing mixture to find the perfect combination for smooth and silky icing that pipes out beautifully.

Yield: 23cm cake or 18 cupcakes

Thermomix Buttercream Icing

Women piping vanilla buttercream frosting onto a cupcake

Classic buttercream icing is a cupcake staple every mom can easily learn how to make! The Thermomix takes care of a lot of elbow grease and preparation time ensuring a deliciously smooth mixture perfect for piping every time.

Prep Time 5 minutes
Total Time 5 minutes


  • 450g powdered sugar (icing sugar or confectioners sugar)
  • 150g butter
  • 1.5 tbsp milk
  • 1 tsp vanilla extract
  • Food coloring (optional)


  1. Weigh all ingredients into your Thermomix
  2. Set timer for 1 minute, speed 3
  3. Scrape down bowl and add colouring, if desired
  4. Set timer for 2 minutes, speed 3
  5. Scoop into piping bag, or separate into smaller bowls to add your colors

As with all Thermomix recipes, experiment! See what works best for you. Getting the consistency right is key, especially if you will be piping your icing.

Here are a few tips in case you’re feeling stuck or things haven’t quite turned out to plan:

Should I use salted or unsalted butter in buttercream icing?

This has long been debated in cake making circles but it really comes down to a matter of taste. The saltiness can help balance the sweetness of the sugar, some would argue overpower the sugary goodness! From a consistency point of view for the icing, we have not found a real difference between using salted or unsalted butter.

What does make a difference is letting the butter warm to room temperature before you place in the Thermomix. If you are in a hurry, you can cut your butter into smaller chunks.

And whatever you do, do not substitute the butter with margarine, for example. The key is in the name buttercream!

Will the butter discolor my white icing?

The best way to get a pure white buttercream icing is to mix the icing for longer in your Thermomix. We like to add another minute at speed 3 for a whiter appearance.

Should I add my coloring in the Thermomix or after?

This may depend if you’re making multiple colors from one batch. We like to make a white batch in the Thermie then mix our colours separately. Mixing your color in the Thermomix will give a beautifully consistent result.

Should I use vanilla essence or extract?

There is always a preference to use vanilla extract when possible, but vanilla essence is cheaper and more readily available. Vanilla extract has a stronger flavour, so if replacing with vanilla essence you need to add roughly 50% more – ie, 1 tsp extract or 1.5 tsp of essence.

What if my buttercream is too thick?

Slowly add a very small amount more liquid to the Thermomix, this can be a tiny splash more milk.

What if my buttercream icing is too liquidy?

Thin or liquidy buttercream icing will not pipe well. You can rectify the consistency by adding more powdered sugar. It is better to err on the side of a thicker mixture first and add more milk as needed.

What do I do with my left over buttercream icing?

Buttercream icing can be kept in the refrigerator for 4 to 5 days, or should freeze well for 3 months in an airtight container. When taking from the freezer, allow to thaw naturally overnight on the fridge and bring to room temperature before using.

Don’t miss our easy cupcake recipe for adding your buttercream icing to!

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