CREAMY VANILLA FROSTING

MAKES ENOUGH TO FROST ONE 20 CM (8 INCH) ROUND CAKE, OR ABOUT A DOZEN CUPCAKES

This simple vanilla frosting can take on a range of other divine or whimsical flavourings, giving you ample scope to take our basic vanilla butter cake or chocolate fudge cake in all sorts of fantastical directions.

300 g (10½ oz) butter

250 g (9 oz) icing (confectioners’) sugar

100 ml (3½ fl oz) milk

1 vanilla bean, cut in half lengthways, seeds scraped

Set up your stand mixer with the beating attachment and beat the butter and sugar into oblivion — usually for no less than 10 minutes!

Warm the milk and add the vanilla bean pod and seeds. Leave to infuse for 5 minutes, then discard the vanilla bean.

Slowly beat the warm milk into the frosting, being careful not to wear it.

The frosting is now ready to use, although you will probably want to add some extra flavours (see below). For best results use straight away. It can be covered and refrigerated for a few days; pull it out of the fridge a few hours before you plan to use it, and beat the frosting again to soften it.

VARIATIONS

Here are some of the flavours we regularly use. Adjust the proportions to suit your own taste.

caramel frosting

Add 1 tablespoon of salty caramel.

chocolate frosting

Stir in 2 tablespoons of ganache (right).

orange frosting

Add the finely chopped zest of 1 orange.

lemon frosting

Add the finely chopped zest of 1 lemon.

honey frosting

Stir in 1 tablespoon of honey.

peanut butter frosting

Add 1 tablespoon of peanut butter.