ButterCream Icing Recipe

Ingredients:

 250g / 1 Cup Butter (salted or unsalted)

 375g 3 Cups Icing Sugar | Powdered Sugar | Confectioners Sugar
 30ml / 2 Tablespoons Milk

PROCEDURE:

 Add room temperature butter to a bowl.

 Beat the butter for 5 minutes until it has become light and airy, doubled in size and lost most of
it's colour.
 Start adding the icing sugar half a cup at a time, beating for about a minute in between each
addition.
 Use the milk to thin out the consistency of the icing, add it a teaspoon at a time. This is also the
time to add any flavourings or colourings that you would like.
 This icing can last in the fridge for a few weeks or the freezer for 3 months.

Chocolate ButterCream Icing Recipe

Ingredients:

 1 Cup | 2 Sticks | 220g Butter

 5 Cups | 625g Icing Sugar | Powdered Sugar | Confectioners Sugar
 1/2 Cup | 50g Cocoa Powder
 1/2 Cup - 1 Cup | 125ml - 250ml Milk
 1 tsp Vanilla Essence

PROCEDURE:

 In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the
room temperature butter.
 Beat on high speed for about 5 minutes until the butter is soft and almost doubled in
volume.
 Add the sugar in thirds, beating in between until completely incorporated.
 With the last third of the sugar add in the cocoa powder.
 The buttercream will be very thick at this point,
 turn the mixer to low speed and stream in half a cup of milk.
 Scrape down the sides of the bowl and add more milk if you would like a thinner
consistency.
 Add in the vanilla essence and beat for a further 2 minutes.
 Pipe onto your cupcakes or use to decorate your cakes.