If you’ve ever decorated a cake of any size, you’ve probably made buttercream icing. Yet, because I talk about baking a lot on my personal blog, I find I get a steady, nay, thundering, influx of search-driven visits from people after a recipe for buttercream. The good news for buttercream virgins is that it’s the most straightforward icing – or frosting, if you’re of an American language persuasion – ever.

So if you really are starting from scratch, perhaps taking advantage of the extra time at home to beat out some Christmas frustrations in the kitchen, here’s what you need.

1) 1 cup of butter Wilton says mix butter and shortening, but you don’t have to), left out to soften a little

2) 4 cups of icing (confectioner’s) sugar

3) Some milk

4) A flavouring: a dash of vanilla, almond extract or anything else that takes your fancy

5) A colouring: if you don’t want it plain buttery pale yellow

That sounds like a high ratio, but you’ll see why you need that much sugar as you start beating. Start by beating the plain butter – by hand if you like, but an electric whisk is less work – and adding a couple of heaped spoonfuls of sugar at a time. Incorporate thoroughly, and then add more sugar. Repeat.

Keep going until you have incorporated all the sugar. It might seem rather dry at this point, which is why you add milk and beat it in – no more than a couple of tablespoons. I’ve omitted the milk before when I’ve found I don’t have any more sugar but I’ve reached thick, spreadable consistency and pale colour; I couldn’t really tell the difference, so it’s not the end of the world if you forget about it.

You can then beat in a teaspoon or so of flavouring and / or a couple of drops of colour. Be aware that if these are runny they might change the consistency, but you simply add more sugar to stiffen, or more milk to make it more runny.

Note: if you’re piping, make the icing stiffer than if you’re spreading. It needs to keep the shape you’re piping, plus it’ll warm in your hands as you press on the piping bag.

And a final hygiene point: This icing – obviously – contains fresh butter, so should be kept refrigerated until it’s used and preferably piped / spread and eaten on the day it’s made.

Image via Kim Sicilano's Flickr