This all-purpose icing is a must to master. It's great for icing birthday cakes, piping onto cupcakes or muffins and using in sandwich, cakes or biscuits. Everyone will love the creamy texture and full vanilla taste.
Buttercream icing (for 12 cupcakes or 1 large cake):
- 125g butter, chopped, at room temperature
- 1 tsp vanilla bean paste
- 2 cups icing sugar mixture
- 1-2 tbs cold full cream milk
1. Cut the butter into even-sized cubes and allow to soften.
2. Using an electric mixer, beat butter and vanilla on high speed until pale.
3. Reduce power to low, gradually add icing sugar one heaped spoonful at a time, mixing until smooth and creamy. If the icing starts to separate, refrigerate 15 minutes, then continue. Once all sugar is added, gradually pour in a little cold milk until icing has reached the consistency you want.
Tips
- For coloured icing, tint with colour of your choice at the end of step 3.
- For cocoa icing, warm the milk with 2 tbs cocoa powder in a saucepan, stirring until smooth. Set aside to cool, add to the bowl with the butter and vanilla in step 1.
Written by Janelle Bloom.
