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:
Place butter and icing sugar into a food processor and whizz until fully combined and pale in colour.
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:
Beat the butter first and slowly add the icing sugar until fully combined and pale in colour.
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.