2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Pointillist piping is as far as I learned.


200g Icing Sugar
50g Butter (Ratio of 4 sugar to 1 butter)
1/2 Tsp Vanilla Essence
2 Tsp Milk, More as Needed


1. Place Butter and Vanilla in mixer bowl. Mix on low until slightly softened.

2. Add the Icing Sugar and Milk and beat until smooth and aerated, mixture should be white rather than yellow. If making large batches add a bit at a time.


For Peanut Butter Buttercream: Add 1 Tbsp Peanut Butter to every 100g Icing Sugar.
For Chocolate Buttercream: Add Add 1 Tbsp Cocoa Powder to every 100g Icing Sugar
For Bailey’s Buttercream: Add 50ml Baileys to 200g Icing Sugar and 50g Butter.
For Pumpkin Spice Buttercream: Add 1/2 Tsp Pumpkin Spice to every 100g Icing Sugar.