I came across it in the 2010 issue of Donna Hay Kids (Issue 7).
Donna Hays Basic Vanilla Butter Icing
250gm butter, softened
2 cups icing sugar
2 tablespoons milk
1 teaspoon vanilla essence
Place the butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale creamy.
Add food colouring if desired.
It is so smooth and creamy, pipes out of an icing bag beautifully (I used a number 12 Wilton nozzle in case you're interested) and keeps well due to its high butter content.
Enjoy :)
Thanks for the tutorial! I’ve been stumped with buttercream. Can’t wait to try this technique/recipe!
ReplyDeleteHi any tips on how to avoid thw gritty feeling with icing sugar?
ReplyDeleteHi there. I've not had the buttercream come out gritty before. You beat the icing for so long that perhaps it beats out any grittiness. Otherwise you could always whizz up your icing sugar in a blender to make it finer. Or you can also get confectioners sugar which is finer again. I think it's available from cake decorating store. I hope that helps :)
DeleteIf using a mixer, what attachment would you use?
ReplyDelete