The Best Vanilla Butter Cream Icing

1. 1

   Melt the butter in a heatproof bowl but don't let it over heat and boil.

2. 2

   Beat the butter with an electric beater until aerated and light.

3. 3

   Sift the icing sugar into the butter and add the milk and vanilla.

4. 4

   Beat with the electric beater until the mixture is stiff and fluffy.

5. 5

   I like to put my icing in the fridge to rest for 10 - 15 minutes before piping, sometimes the butter can make the mixture runny if it's too hot.

6. 6

   Spoon into piping bag and ice your delicious Cupcakes!

7. 7

   Decorate with sprinkles or chocolate melted into shapes for wow factor.

8. 8

   Yum!

* Per serving · 4 servings · Values may vary.

No additional tips available.