Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)

<– Back to Icing

Ingredients

250g icing sugar, sifted

80g unsalted butter, at room temperature

25mls whole milk

A couple of drops of vanilla extract

 

Method

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium to slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high-speed. Continue beating until the frosting is light and fluffy, at least five minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

 

I pinched this recipe from my Hummingbird Bakery Cookbook

Hummingbird Bakery Recipe Book