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Butter Cream Icing

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Serves: Makes 1 cup

Ingredients:

  • 125g Western Star Unsalted Butter, softened
  • 1 ½ cups icing sugar, sifted
  • 2 tablespoons milk

Variations

Chocolate

  • 2 tablespoons cocoa powder (add to icing sugar before sifting)

Passionfruit

  • 2 tablespoons passionfruit pulp

Coloured Butter Cream Icing

  • Small drop of food colouring of choice

Method:

Beat butter in an electric mixer for 10-15 minutes until very light and creamy in colour.

Beat in half the icing sugar for 2 minutes until well incorporated. Add milk and beat for a further 2 minutes, then beat in remaining icing sugar for a further 2 minutes. The icing should be fluffy and smooth.

Beat in variation of choice until well combined, use immediately for spreading on cakes.

Hints:

Experiment with flavours by adding a range of flavouring essences such as peppermint, coconut and orange, during step 3.

The key to this recipe is beating the softened butter until it is very light and fluffy, be patient with this step.

A little food colouring goes a long way when colouring icing. For pastel colours, dip a skewer into the food colouring and swirl through the icing before beating.

Photo: Butter Cream Icing