Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
In a bowl beat butter until very light and fluffy, about 5 minutes. Gradually add half of the icing sugar, beating well.
Slowly beat in the vanilla and 1 tablespoon of milk. Slowly beat in remaining sugar. Beat in additional milk, if needed, to reach your desired consistency.
How much icing do I need?
This recipe will generously top 24 to 36 cupcakes and is enough to decorate a two-layer 23cm round cake. If you require icing for just 12 cupcakes or a one-layer 23cm round cake, simply divide the quantities in half, using 50g butter, 250g icing sugar 1 to 2 teaspoons vanilla and 2 to 6 teaspoons of milk.
I've just used this recipe to go on cupcakes, but I changed it slightly. Instead of 500g of icing sugar, I only used 250g (I used Whitworths icing sugar). Although I used half the amount, I found if I used any more it would have been too sweet, and it was the right consistency without having to use any milk. The vanilla made it so nice! - 06 Apr 2015