This quantity is enough for a 9 inch cake
Ingredients 681 g sifted icing sugar 169.5 g unsalted butter at room temp. 4.5 tbsp milk 1.5 tsp Vanilla extract Drops of any food colouring if using
Method
Cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food colouring and turn the mixer off. Using a spatula, fully incorporate the colour into the frosting.
If you need to make a layer cake of 3, 6 and 9 inch round/square cake use the quantities given below.
Ingredients
340g unsalted butter at room temperature
1kg 361g Icing sugar sifted
9 Tbsp milk
3 tsp pure vanilla extract
Drops of food colouring depending on what you are making
Method
For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened.
Divide the icing into bowls if you need different colours. Add the food colouring into each bowl or if one colour add direct to mixing bowl mix till the colour is mixed and turn the mixer off. Using a spatula, fully incorporate the colour into the frosting.
Or layout a cling film and put in butter cream icing and roll out, then twist the top and bottom. Now you can place all in the freezer and take out when ever you need to ice a cake.
It is easy to put a nozzle into an icing bag and then cut one twisted end of cling foil with the butter cream icing and drop into the icing bag and close the top of your icing bag and start icing.
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