Butter Icing

Serves: 12

Plus: Icing can be refrigerated in airtight container for 2 weeks. Iced cakes should be consumed within 3 days.

Ingredients

  • 250g unsalted butter, softened
  • 500g icing sugar, sieved
  • 2 tbsp water (optional)

Method

If using a food processor:

  1. Place butter and icing sugar into a food processor and whizz until fully combined and pale in colour.
  2. If the icing is too stiff add 1 tbsp of milk/water, followed by a second if still too stiff.

(I prefer this method as it makes much less mess and doesn’t aerate the butter icing too much.)

If using a hand mixer or standing mixer:

  1. Beat the butter first and slowly add the icing sugar until fully combined and pale in colour.
  2. If the icing is too stiff add 1 tbsp of milk/water, followed by a second if still too stiff.

To decorate:

  • Transfer the butter icing to a piping bag with the star-shaped nozzle in the bottom and decorate the cupcakes once fully cooled.

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