Queen Buttercream Icing mix is a convenient way to prepare buttercream icing when you’re in a hurry. Here are a few tips for preparing, decorating and storing your buttercream icing creations.


TIP – Consistency: Queen Buttercream icing can be used for a range of applications by simply adjusting the consistency of it. Queen Buttercream icing is perfect for crumb coating cakes, spreading on cakes, piping on cupcakes and piping buttercream flowers.

TIP – Crumb Coating: To crumb coat cakes with Queen Buttercream icing, simply prepare the mixture according to pack instructions then add a tablespoon of Queen Glucose syrup. This will slightly thin the mixture to ensure it spreads smoothly and doesn’t tear the cake.

TIP – Thin Icing: Thin Buttercream icing can be used to make piped decorations such as thin vines and letters. Simply add 1-2 teaspoons of Queen Glucose Syrup when preparing Queen Buttercream icing to give your piped decorations a smooth finish and sharp edges.

TIP – Medium Icing: Medium thickness Buttercream icing can be used to pipe flat flowers, textured borders and hearts. To achieve these effects, your icing must be smooth enough to flow, but firm enough to give texture and detail. Simply adjust the consistency of your icing with icing sugar or milk, adding in a teaspoon at a time until the desired thickness is achieved.

TIP – Firm Icing: Firm, or stiff Buttercream icing is perfect for creating piped flowers with petals that stand up, such as roses and string work, such as the draped pipework on wedding cakes. If icing isn’t firm enough, your flower petals will gradually droop and crack. For string work, add a little Queen Glucose Syrup to ensure elasticity of the Buttercream mixture when piping.



TIP – Finished Cakes: Store cakes and cupcakes iced with Queen Buttercream icing at room temperature in cool, dry, dark conditions for 1-3 days. Icing will be dry to touch but soft underneath.

TIP – Leftover Icing: Leftover prepared buttercream can be stored in an airtight container in the refrigerator for up to 7 days. Simply place on bench and bring back to room temperature 1-2 hours before icing cakes.

TIP – Leftover Icing: Leftover Buttercream icing is also fantastic spread on toast, warm pancakes, waffles or french toast. A little cinnamon, jam or lemon curd is delicious with Buttercream icing as well!

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