Buttercream icing
- Preparation and cooking time
- Prep:
- Easy
- Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Ingredients
- 600g icing sugar, sifted
- 300g unsalted or salted butter, softened
Optional extras
- finely grated lemon zest
- finely grated orange zest
- a dash of vanilla extract
- few drops food colouring
- cocoa powder, to taste
Method
- STEP 1
Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp 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.
