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Buttercream Icing
May be used as icing or frosting
Ingredients
| 250 g | butter, softened |
| 1 tsp | vanilla extract |
| 600 g | icing sugar, sifted |
| 2 tbsp | milk |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Use a food mixer, as it makes the task easier and faster.
Thoroughly beat the vanilla into the butter. Add the sugar about one quarter at a time, whilst beating thoroughly. Beat in the milk and continue to beat until very light and fluffy.
Keep covered until required. Refrigerate if necessary but bring back to room temperature for use.
Either pipe using a piping bag and nozzle to swirls as a topping, or apply with a palette knife.
Please note: the number of servings is arbitrary in order to comply with CU's requirements but this quantity should be sufficient for several cakes.
Thoroughly beat the vanilla into the butter. Add the sugar about one quarter at a time, whilst beating thoroughly. Beat in the milk and continue to beat until very light and fluffy.
Keep covered until required. Refrigerate if necessary but bring back to room temperature for use.
Either pipe using a piping bag and nozzle to swirls as a topping, or apply with a palette knife.
Please note: the number of servings is arbitrary in order to comply with CU's requirements but this quantity should be sufficient for several cakes.
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