Method

• STEP 1 Beat 250g sifted icing sugar and 600g butter together with your chosen flavouring and colouring if using, add 1-2 tablespoons of boiling water to loosen and beat until smooth.
• STEP 2 Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

Note: Butter Cream need to refold after storing in fridge.