Sunday, 20 January 2013

Making perfect buttercream

250g soft butter
500g icing sugar
Splash of milk
Teaspoon of vanilla extract/ paste

Cream the butter until soft then add the icing slowly ( I use a kitchen aid but you can use a hand mixer or use a wooden spoon)
Once all the icing is mixed in use a splash of milk to loosen the buttercream and then add the vanilla.
I always use a disposable icing bag... Snip off the end and pop a nozzle in the end! Star shape works well for buttercream swirls.
Starting from the outside of the cupcake squeeze the bag and work anti clockwise working your way around to the inside as pictured!
Practise makes perfect with buttercream .... This should cover about 12-16 muffin size cupcakes... Now decorate !!!
Delicious :)