I love buttercream icing, in my humble opinion, is the best icing you can have for cupcakes. You can make it any colour you want, you can add flavour to it with a little essences of your choice and it gives any cupcake that wow factor that we all look for. I like to make my buttercream a little on the thicker side as I find that it not only pipes better and also stands tall on warm summer afternoons.
1) In a stand mixer, using the paddle attachment, place your butter and vanilla and beat on medium high speed for approximately 5 minutes or until butter is very pale (The longer you beat the butter the tastier and whiter your buttercream will be).
2) Next your going to add half your sifted icing sugar to the beaten butter, adding about half a cup at a time and making sure the sugar has dissolved before adding the next lot of sugar.
3) Next add half the milk and beat, followed buy the rest of your icing sugar making sure its all well combined by scrapping down the sides of the bowl.
4) Lastly your going to adjust your buttercream by adding the remaining milk a little at a time until you reach the consistency you desire, and any colouring that you have chosen, then beat for 5 minutes on high speed making sure that all the sugar is dissolved and your buttercream is light and fluffy.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx