- Preparation and cooking time
- Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
- STEP 1
Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- STEP 2
Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.