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    Home » Recipes » Thermomix Recipes » Thermomix Buttercream Icing

    Published: Aug 5, 2020 · Modified: Sep 12, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Thermomix Buttercream Icing

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    This Thermomix Buttercream Icing recipe is so super quick and easy - you will have delicious fluffy frosting in just a couple of minutes.

    Thermomix Buttercream Icing on a table

    What's a cupcake without a big healthy swirl of sweet and creamy frosting? You could stay it's the whole point of cupcakes...

    My kids are obsessed with cupcakes and are always asking me to make them. I also love to make cupcakes for friends - there's just something special about turning up with a box of beautifully iced cupcakes to put a smile on people's faces.

    I used to shy away from making homemade frosting as I really struggled with getting it the right consistency for piping.

    But shop bought frosting just doesn't taste so good, so I finally put my big-girl brave-boots on and decided to play around with the recipes and came up with this buttercream icing Thermomix recipe, which works perfectly every time.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • You will also need
    • Making Thermomix Icing
    • Thermomix Chocolate Icing
    • Tips for icing cupcakes with buttercream
    • Thermomix Buttercream Icing

    Looking for cupcake inspiration? Check out these recipes:

    • Thermomix Chocolate Cupcakes
    • Thermomix Vanilla Cupcakes
    • Thermomix Red Velvet Cupcakes
    • Thermomix Carrot Cake Cupcakes

    Why you'll love this recipe

    • This buttercream recipe works perfectly every time thanks to the Thermomix.
    • It makes easy-to-pipe frosting.
    • It makes sweet, creamy, delicious frosting that will finish off your cupcakes perfectly.
    • It's super quick and easy to make.

    Ingredients

    This buttercream recipe uses just four store-cupboard ingredients, plus food colouring if you wish.

    Flatlay of buttercream icing ingredients.
    • Icing sugar - I find shop-bought icing sugar to be the best. You can also make your own icing sugar in the Thermomix by adding sugar to the bowl and blitzing for around 30 seconds on speed 10. However, I still prefer the consistency you get from shop-bought icing sugar.
    • Butter - for best results I use butter straight from the fridge and chop it up into pieces before adding to the Thermomix bowl. A lot of buttercream recipes say to use room temperature butter, but you get much better piping consistency with this Thermomix recipe if you use cold butter from the fridge.
    • Milk
    • Vanilla
    • Food colouring (optional) - gel food colouring works best.

    See recipe card below for a full list of ingredients and measurements.

    You will also need

    • Piping bags - I use 12-inch bags from Wilton.
    • Icing Tips - I swear by tips Wilton 1M and Wilton 1A. See below for more information.

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    Making Thermomix Icing

    Making buttercream in the Thermomix could not be easier and takes just a couple of minutes.

    The first step I do for Thermomix frosting is to blitz the icing sugar on speed 9 for 10 seconds just to make sure there are no lumps and it is super fine. And set it aside.

    Cupcakes with blue Thermomix buttercream frosting

    Then soften the butter for 30 seconds on speed 5 until it is nice and creamy.

    Then throw in all the ingredients: milk, vanilla and icing sugar and mix it for another 30 seconds on speed 5. Job done.

    Thermomix Chocolate Icing

    You can also slightly adapt this recipe to make Thermomix chocolate buttercream, which is also insanely delicious.

    thermomix chocolate Icing

    To do this, just swap out 60g of the icing sugar for cocoa powder. So you will have:

    • 370g icing sugar
    • 225g butter
    • 60g cocoa powder
    • 70g milk
    • 1 teaspoon vanilla extract

    The method is the same as above, just add the cocoa to the softened butter along with the rest of the ingredients.

    Tips for icing cupcakes with buttercream

    Getting beautiful swirls on your cupcakes really isn't difficult with just a little practice.

    I really believe a lot of it comes down to having the right tools. For me that comes down to just two things: large piping tips and piping bags.

    Using Icing Tips

    Trying to frost a cupcake with a small icing tip is always a recipe for disaster. To make your life much easier, you need to start off with a LARGE ICING TIP.

    I swear by these two tips: The Wilton 1M and the Wilton 1A. Seriously, buy these two tips and icing cupcakes will suddenly become a doddle.

    Obviously there are loads of other piping tips you can try depending on the look you are trying to achieve, but starting off with the above two is a safe bet.

    Filling piping bags

    The other thing you need is a large enough piping bag. I tend to just use the Wilton 12-inch bags, but you can also get 16-inch ones. These bags require you to cut the end where you want to put your piping tip.

    Piping bag and scissors

    To do this - put the piping tip in the piping bag first and scratch a mark with your scissors or mark with a pen for where you want to make the cut (half way up the tip). Then remove the piping tip and cut along the line you made.

    Now put the piping tip back in the bag and you are ready to fill it with icing. I find this easiest to pop the bag into a tall cup or glass so that it can stand upright while I fill it. You can then fold the bag edges over the rim of the cup.

    Icing Cupcakes

    There are loads of different techniques you can use for frosting. For a basic swirl on your cupcake (using either the 1M or 1A), start with the icing tip on the outside of the cupcake.

    icing cupcakes

    Use even pressure and squeeze from the top of the icing bag and slowly create your swirl, moving to the middle of the cupcake and upwards.

    Seriously, if my 9-year old daughter can do it - so can you!

    Love making Thermomix cupcakes? You may also like these recipes:

    • Thermomix Red Velvet Cupcakes.
      Thermomix Red Velvet Cupcakes
    • Thermomix Vanilla Cupcakes
      Thermomix Vanilla Cupcakes
    • Thermomix chocolate cupcake.
      Thermomix Chocolate Cupcakes
    • Thermomix Lemon Meringue Cupcakes
      Thermomix Lemon Meringue Cupcakes

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Thermomix Buttercream Icing.

    Thermomix Buttercream Icing

    This Thermomix Buttercream Icing recipe is so super quick and easy – you will have delicious fluffy frosting in just a couple of minutes.
    4.70 from 33 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: International
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 12 servings
    Calories: 278kcal
    Author: Marianne Rogerson

    Equipment

    • Wilton Icing Tips
    • Disposable Piping Bags

    Ingredients

    • 430 g icing sugar
    • 225 g butter straight from fridge
    • 70 g milk
    • 1 teaspoon vanilla extract
    • Few drops food coloring optional

    Instructions

    • Add icing sugar to Thermomix bowl. Whizz for 10 seconds / speed 9. Set aside.
    • Chop butter into pieces and add to bowl. Mix to soften for 30 seconds / speed 5.
    • Add the milk, vanilla extract, icing sugar and food coloring (if using). Mix 30 seconds / speed 5.
    • Transfer to piping bag for frosting cupcakes.

    Notes

    You can make your own icing sugar in the Thermomix - just add white sugar to the bowl and blitz for a minute on speed 10. You may still find it more grainy than shop bought icing sugar though.
    For best results, use butter straight from the fridge and chop it up into pieces before adding to the Thermomix bowl.
    For chocolate buttercream icing, replace 60g of the icing sugar with cocoa powder.
    For vanilla buttercream icing, add an additional 1 teaspoon vanilla extract.

    Nutrition

    Calories: 278kcal | Carbohydrates: 36g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 124mg | Sugar: 35g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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    Reader Interactions

    Comments

    1. Sarah says

      May 13, 2021 at 12:09 pm

      Hi there. I can't seem to find the measurements of ingredients for the vanilla icing? Sorry, if I've missed it somewhere! Thanks in advance!

      Reply
      • MamaLovesToCook says

        May 13, 2021 at 10:35 pm

        Hi Sarah - the recipe card is at the bottom of the post with all measurements and instructions. It’s printable too 🙂 I hope you enjoy!

        Reply
    2. Emma says

      July 15, 2021 at 7:03 pm

      Hi there,
      Just wondering if this icing can be made ahead of time and put in the fridge until needed? Will it lose its texture to have to be softened after the fridge to use on the cake?
      Thank you!

      Reply
      • Marianne Rogerson says

        July 19, 2021 at 5:15 am

        Hi Emma - yes you can keep it in the fridge but yes it will harden up so you will need to let it soften up before you use it.

        Reply
    3. Susan says

      May 12, 2022 at 6:20 pm

      Hi Marianne,
      Is this recipe ok to use for icing a whole cake? Thanks.

      Reply
      • Marianne Rogerson says

        June 06, 2022 at 12:53 am

        Hi Susan, yes - it should be a good amount to ice a 8 or 9-inch cake.

        Reply
    4. Karen says

      June 02, 2022 at 2:21 am

      Thank you for a buttercream recipe that has a sensational consistency. This is the first time I’ve been able to pipe smoothly.

      Reply
      • Marianne Rogerson says

        June 06, 2022 at 12:49 am

        Thanks Karen! I'm so glad you like it 🙂

        Reply
    5. Aimee says

      August 11, 2022 at 2:13 am

      Thankyou for the recipe! I'd like to try make a bubblegum buttercream with bubblegum essence, would I just use it in place of the vanilla or as well as? Thankyou!

      Reply
      • Marianne Rogerson says

        August 11, 2022 at 2:24 am

        Bubblegum buttercream sounds fun! I would replace the vanilla with the bubblegum essence. I hope it turns out well!

        Reply
    6. Sinead says

      September 03, 2022 at 7:41 am

      Hello,
      Do you use the butterfly attachment when mixing it all together or just the blades?

      🙂

      Reply
      • Marianne Rogerson says

        September 05, 2022 at 12:25 am

        Hi Sinead, just the blades 🙂

        Reply
    7. Jodi says

      November 19, 2022 at 6:11 pm

      Hi hAvecyou tried a double recipe and does it still turn out the same? Thanks I’m looking forward to trying this and saving so much time on making my buttercream

      Reply
      • Marianne Rogerson says

        November 22, 2022 at 12:00 am

        Hi Jodi - I haven't actually tried doubling this recipe but I don't see any reason why it wouldn't work the same.

        Reply
    4.70 from 33 votes (33 ratings without comment)

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