A basic buttercream, perfect for piping.
- 110 g butter
- 3 tbsp semi-skimmed milk
- 1 tsp vanilla
- 500 g icing sugar
Put the butter, milk and vanilla into a large bowl.
Sieve the icing sugar into the bowl.
Mix together on a slow speed (you might want to use a tea towel to cover the mixer as the icing sugar can go everywhere).
Once the icing sugar has started to combine, increase the speed of the mixer.
Once the buttercream is fully combined and achieves a fluffy consistency and light colour, use a spatula to ensure all the ingredients have mixed completely.
Decant into a piping bag with nozzle and use immediately or refrigerate for up to 4 days.