Buttercream Icing
Tips for this recipe: Make sure that your butter is softened a decent amount before you begin, to make it easier to beat. Don't melt it, though, or the icing may end up too runny or with a stronger yellow tint than normal. To counteract the yellow tint that all buttercream has, add a very small amount of violet food colouring. This will give you more of a true white colour.
Recipe makes - 20-24 servings, depending on if used for cakes or cupcakes.
Step 1
Beat butter with a handheld mixer until smooth
Step 2
Add the sugar and combine, be sure to mix slowly at first so the sugar doesn't go everywhere.
Step 3
Add the vanilla, then gradually add the cream, 1 tbsp at a time and mix until fluffy and smooth
Step 4
Add any other colouring or flavorings and mix in