Fills 1 large cake middle or tops 12 fairy cakes, Preparation 15 minutes

Butter Cream is the icing on the cake, literally! Used to fill delicious sponges or top moreish fairy cakes, Butter Cream can turn any bake into a showstopper!

Ingredients:

• 150g Unsalted Butter, softened
• 300g Icing Sugar
• 2 tbsp milk
• 1 tsp Vanilla Extract

Method:

1. Place the softened Butter in a large mixing bowl and beat until light and creamy.
2. Gradually sift in the icing sugar, beating the mixture together and then adding more icing sugar as it combines.
3. Add in the Vanilla extract and the first tbsp of milk and mix until smooth, adding the second spoonful of milk if necessary. The mixture should be soft but not runny.
4. To make Chocolate Butter Cream add 1 tbsp cocoa powder until fully combined.
5. For a zesty flavour to the Butter Cream add the juice of half a lemon or the juice of half an orange.
6. To make colourful Butter Cream add 1-2 tsp food colouring and stir. For a lighter colour add less and for a stronger colour add more.
7. Pipe or spoon the Butter Cream onto your cake and decorate how you wish.