Buttercream

Makes: about 350 g (12 oz) to cover 12–16 cupcakes

or fill and cover one 18 cm (7 in) round cake Preparation time: 15 minutes

125 g (4½ oz) unsalted butter, softened

250 g (9 oz/2 cups) icing (confectioners’) sugar, sifted

2 tablespoons full-cream (whole) milk

Using a standmixer, beat the butter for 5 minutes, until it is as light and creamy as possible. Gradually add the sifted icing sugar and the milk and beat slowly at first until blended, then on full speed until light and fluffy.

To colour buttercream, add food colour with a cocktail stick or toothpick and beat with a spatula, or use a standmixer, and combine until thoroughly blended.

Variation

Cream cheese frosting

For a cream cheese frosting add 85 g (3 oz/¹/₃ cup)mascarpone cheese to the above recipe.

Buttercream will keep for up to 2 weeks, stored in the refrigerator in an airtight container. Bring it to room temperature first, then beat until fluffy before using.