Ingredients

125 g Butter

125 g Icing Sugar

2 tsp Vanilla Extract

(~15 g Water - for a smoother icing)

Method

Cream together the softened butter & the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it light & fluffier.

Add the vanilla extract & ~15 g(ml) of water.

Continue creaming the mixture.

When the vanilla & water have been fully incorporated, stop the mixer, scrape down the sides of the bowl and continue creaming the mixture.

Stop the mixer & taste a little of the icing. Does it taste of vanilla? If not gradually add a tiny bit more & mix this in.

Additional information

With most buttercream icings the amount of butter & icing sugar can be changed to suit your preferences. The ratio of butter to icing sugar in the recipe above is approximately 1 part butter to 1 part of icing sugar. If you want a sweeter icing increase the amount of icing sugar. A ratio of 1 part butter to 3 parts icing sugar also works.