- 100g margarine/butter
- 300g icing sugar
- 1 tsp Vanilla essence
- Half cup fresh cream
- Half cup fresh milk
Take you margarine or butter out of the refrigerator about 15-20min before you start. This is because you need it to be at room temperature and soft to the touch. Also make sure that the room you are working is not too hot otherwise it will affect your results. Mix half the milk and half the cream together in your ingredients. The cream will help give the fresh milk more body and volume.
- Put margarine (100g) in mixing bowl. Using electric hand mixer whip it until it is light in color. Pour fresh cream (125ml) and milk (125ml) mixture into margarine and whisk. Mix until you can no-longer see the liquid and its well blended into the margarine.
- Add icing sugar (300g) bit-by-bit and mix until the 300g is finished. Add Vanilla essence (1 tsp) and mix for 1 minute.
- Your butter cream icing is ready!
Pictorial Detailed Instructions
That’s it! Your butter cream icing is ready for application. As I have already said you can use it on cakes, muffins and the like. See how I have done it on these; Vanilla cake. Leave me a comment below on how it goes in your kitchen. Thanks!