Buttercream icing
Makes enough to ice 12 cupcakes or fill and ice a 20cm cake
Easy
Total time:
Whether eaten straight from the bowl with a spoon, or licked off the top of a cupcake, we all love buttercream. Here's how to master this basic frosting
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- 125g unsalted buttersoftened and cubed
- 250g icing sugarsifted
- 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.
