Ingredients
140g/5oz soft butter
280g/10oz icing sugar
1 tbsp milk
Few drops food colouring
Preparation method
Beat the butter in a large bowl. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy.
Stir in the food colouring.
Perfect piping
You will need a large star piping nozzle and a large piping bag.
Once you’ve made your buttercream fill the piping bag and twist the end to seal. Hold the bag above the centre of the cupcake and applying a steady pressure, pipe in a swirl.
Continue the swirl working outwards toward the edge of the cupcake.
When you’ve covered the entire cupcake, release the pressure and flick the nozzle away to break from the swirl. This should create a smooth finish.
Products used
Natural Elements Large Ceramic Bowl
Master Class Stainless Steel 20.5cm Fine Mesh Sieve
Kitchen Craft Stainless Steel Eleven Wire 30cm Balloon Whisk
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