Butter Cream Icing recipe

This is one of my favourite icings and I use it with most of my cupcakes and cakes, and today I am going to share it with you. I have included it some posts but I will clarify the amount of ingredients for the icing for certain amounts of cupcakes.

To ice 12 cupcakes you will need:

180 grams of butter, softened

3 cups of icing sugar, sifted

1/2 teaspoons vanilla

2 tbsp full cream milk (add less milk if adding food colouring)

Method:

1. Blend butter in a large bowl for 5 minutes, until light and fluffy.

2. Sift half the icing sugar into the butter mixture and blend

3. Add vanilla and blend

4. When vanilla is blended through the mixture, add milk

5. Blend milk until fully combined and then sift the rest of the icing sugar in the mixture

6.Blend for another 3-6 minutes.

For 24 cupcakes you will need:

250 grams of butter, softened

5 cups of icing sugar, sifted

2 teaspoons vanilla

3 tbsp full cream milk (add less milk if adding food colouring)

Method:

The same method as above.

When I crumb coat cakes, putting a thin layer of icing over the cake to trap all the crumbs usually before placing fondant on,  I use the 12 cupcake icing mix. When I am covering the whole cake with butter icing like the ombre cake, I use the 24 cupcake icing mix.