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Ingredients
- unsalted butter 125g, softened and cubed
- icing sugar 250g, sifted
- whole milk 1½ tbsp
- vanilla extract 1 tsp
Method
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Step 1
Beat the softened butter using either a hand mixer or free-standing electric mixer until smooth. Gradually add the icing sugar in 3 separate additions and beat fully between each. Add the vanilla and milk and beat to fully combine. On full speed beat the buttercream for at least 5 minutes until fluffy, smooth and lighten in colour.
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Step 2
Spread and fill a 20cm cake or fill a large pipping bag and pipe over cupcakes.
