Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Buttercream icing
- Preparation and cooking time
- Total time
- Easy
- Makes enough to ice 12 cupcakes or fill and ice a 20cm cake
Ingredients
- 125g unsalted butter, softened and cubed
- 250g icing sugar, sifted
- 1½ tbsp whole milk
- 1 tsp vanilla extract
Method
- 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.
- STEP 2
Spread and fill a 20cm cake or fill a large pipping bag and pipe over cupcakes.
