This icing is sweet indulgence at its best! A soft and light buttercream frosting flavoured with toffee flavoured sauce. Made with only a few simple ingredients, this is quick and easy to make and tastes absolutely delicious! I love to pile this high on top of a plain vanilla cake, or my vanilla fudge cupcakes creating a delicious sweet treat.
This is made toffee sauce, the type that you might use on top of icing. It is cheap to buy, easy to use and makes the most delicious buttercream frosting!!
The base of this is my classic buttercream recipe. To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer along with the toffee sauce until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! I added 2 1/2 teaspoons to make it nice and sweet. If you are worried that this will be too much then you can add the sauce in in small increments, tasting along the way until you are happy with the flavour.
This recipe is slightly different to my original buttercream recipe. This is because it uses slightly less icing sugar. As the toffee sauce adds a lot of sweetness I wanted to ensure that the icing didn’t become unbearably sweet. By cutting the icing sugar down a little bit, it helped to prevent this whilst still keeping a delicious flavour and the perfect texture for piping.
Toffee
After the icing is finished and the cake is decorated you can add a little extra toffee to the frosting. I like to drizzle just a little bit extra on top of the finished cake and piped icing, for the perfect finishing touch!
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. But if you prefer then you can just spread this on the top of your bake with a butter knife or the back of a spoon. Remembering to add the toffee sauce on top.
I like to make smaller batches of these as they are best eaten fresh. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container in the fridge for up to 1 week.
Ingredients
- 3 oz / 85 g Unsalted Butter, room temperature
- 5 oz / 140 g Icing Sugar
- 1 teaspoon Milk
- 2 1/2 teaspoons / 30 grams Toffee Sauce, the type that you may use for ice cream - Plus extra for drizzling
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above. Do not be afraid to overmix, you want this to be nice and smooth.
- Stir through the toffee sauce, adding in small increments until you are happy with the flavour, mixing between each addition.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
- Once piped or added to your favourite bake, add a drizzle of toffee sauce to the top of each cupcake.
Notes
I like to make smaller batches of these as they are best eaten fresh. However if you would like a larger batch you can double or triple the recipe. These are best eaten fresh on the same day, but any leftovers can be stored in an airtight container in the fridge for up to 1 week.
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