Photo by Annabel Langbein Media
It's really important the butter is soft but not melted for this icing. Once butter melts it separates and won't reconfigure back to the smooth, creamy emulsion we know as butter, so you won't be able to get the fluffy, creamy texture that is the essence of buttercream icing.
- Beat butter until light and fluffy. Add icing sugar, ½ cup at a time, beating between additions. Beat in milk, adding a little extra if necessary until a pipeable consistency is achieved. You can beat in any flavourings or colourings of your choice.
- For vanilla buttercream add 1 tsp vanilla extract. For raspberry buttercream add 2 Tbsp blackcurrant cordial or berry juice and a few drops of red food colouring. For chocolate icing add 2 tsp sifted good quality cocoa.
Try this buttercream on Annabel's cupcakes
Cheap Thrills (Annabel Langbein Media, $24.95) is on sale now at Paper Plus, The Warehouse and all good bookstores. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.