Vanilla buttercream frosting (to decorate 24 cupcake size cakes)
Ingredients
- 250g unsalted butter, softened
- 1 teaspoon natural vanilla extract
- 600g sieved icing sugar (confectioner's sugar)
- 1 1/2 tablespoons milk
- Green food coloring
What you will need
- Grass icing tube no.233
- Icing bag or bottle
Instructions
- Whisk butter until smooth and creamy
- Gradually whisk in icing sugar, 100g at a time, so the mixture is smooth
- Whisk in the vanilla extract and 1 tbsp milk at high speed until fluffy and stands in peaks
- Spoon into a piping bag or bottle fitted with a nozzle attached
- On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount on to cake at a 90 degree angle
- Pulling up and away when icing strand is long enough (about 2 cm) stop squeezing and pull tip away at various angles
- Repeat until cake is covered
- Push fondant flowers or bunny/butterflies lightly into iced grass
Have a sweet day!