Buttercream icing

accompaniment butter cream creamy cupcakes filling flavoured cream frosting icing piping topping

N/A

Makes enough to ice 12 cupcakes/fill and cover a 20cm cake

Source

Ingredients

600g icing sugar, sifted

300g unsalted or salted butter, softened

finely grated lemon zest

finely grated orange zest

a dash of vanilla extract

few drops food colouring

cocoa powder, to taste

Method

Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.

Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.