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
- Serves: 12 persons
- 125g unsalted butter, softened and cubed
- 250g icing sugar, sifted
- 5 ½tbsp whole milk
- 1tsp vanilla extract
Step 1Beat 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 2Spread and fill a 20cm cake or fill a large pipping bag and pipe over cupcakes.