The ultimate recipe for basic butter icing!
Basic butter icing
- 300g icing sugar
- 120g butter
- 2,5ml (½ tsp) vanilla extract
- food colouring (optional)
Sieve the icing sugar well.
In a separate bowl, cream the butter until soft. Add the icing sugar a little at a time, beating continuously. Add the vanilla and continue beating until the icing is creamy and fluffy.
Colour as you wish.
For softer icing, add 125ml (½ cup) fresh cream while beating.
TIPS FOR WORKING WITH BUTTER ICING:
APPLYING BUTTER ICING
The butter icing can be used in the following ways:
Using a piping bag and a decorative nozzle, pipe designs straight onto your cake. It’s a good idea to practice first on a piece of baking paper, until you’re happy with your design. You can do stripes, flowers, circles, stars or whatever else you like, depending on the type of nozzle you are using.
Simply spoon the icing onto the cake and then use the knife to cover the sides and top. This gives you a very casual, fluffy finish. If you want the icing to be smoother, put the palette knife in a jar of boiling water and go over the icing again until it is smooth.