This is a favourite and most traditional icing recipe. Nice and simple, it works perfectly for many cupcakes and layer cakes, but with a tint of colour you can adapt it to so many different cakes.
Makes enough to ice 15-20 regular cupcakes.
110g butter, at room temperature
60ml milk, at room temperature
1 tsp vanilla extract
500g icing sugar, sifted
Few drops of food colouring (optional)
In a large bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.
If you want to colour your buttercream, always start with one drop of colour at a time and beat after each addition. 1 – 2 drops are usually enough for a pastel colour.