Whip up this creamy butter icing in less than 2 mins for frosting your cake and it will whisper a delicious story to anyone who tastes a slice from it!
My personal opinion is that you should never use butter for this recipe despite it is being named as ‘Butter Icing’. Butter leaves a lumpy heap and melts soon. Also, it is very dense and sticky too. Good quality spread or margerine is the best choise to make butter icing which will never let you down in taste. It will come out light, creamy and satin silk, making it a joy to frost your cake !
|Icing sugar (Swift using a seive to get rid of hard bits)||300 g|
|Margerine or Spread (I use Stork UK brand)|
Under room tempreture
|Fresh milk||3 tbsp|
|Lemon juice||1 tsp|
|Vanilla essence||1 from bottle cap|
Let’s make the icing;
- Swift icing sugar to get rid of hard bits
- Beat icing sugar and margering together
- Add milk, vanilla and lemon.
- Beat in high speed until the consistancy is creamy
- You can frost your cake now!