VANILLA BUTTERCREAM ICING
MAKES APPROX. 1.5L ICING | GLUTEN FREE
Need a foolproof icing recipe? This right here is all you need. My biggest tip is to make sure your butter and milk is room temperature. This will save you time and will also ensure you get the perfect consistency. I like to use icing sugar ‘mixture’ as it’s less likely to clump and also stabilises well once your icing is made. Feel free to experiment with different flavours and colours. I like to use natural products to do this! Try using raspberries, blueberries, cocoa or even get a little quirky with some beetroot or matcha powder for something different.
500g unsalted butter, room temperature
2 tbsp vanilla bean paste
1kg icing sugar mixture, sifted
3 tbsp full cream milk, room temperature
Place butter into a food processor and whip until pale in colour. Add vanilla bean paste. Add icing sugar 1 cup at a time until fully incorporated. Icing should be stiff. Add milk 1 tbsp at a time and continue whipping until light and fluffy.