Fail Proof Icing. EVERY Time.

I often get asked about how to make perfectly spreadable and creamy cake icing... truth be told. It's not as hard as it seems, but you do need to get your quantities right (and a few helpful tips)... Here it is!

Ingredients

• 250g salted butter room temperature (basically a small block)

• 3 cups of icing sugar

• 2 tablespoons of milk

• A few drops of food colouring
  

Method

1. Whip butter until it lightens in colour, is soft and creamy. (Your butter MUST be a room temp – it will take you all day otherwise!)

2. SLOWLY at slow speed, add a cup of icing sugar at a time, alternating with a tablespoon of milk.

3. Now WHIP IT! Whip for a good minute of high speed ensuring to scrape down the sides of the bowl when needed.

4. Add in a few drops of food colouring and whip until well combined.

Bakers Tip:

If your icing looks a little dry (i.e. your icing is pulling the cake apart when you are trying to ice it) - just add a few drops of milk to smooth it out. Or if it's too runny (i.e. the icing when piped isn't holding its shape) - add a little icing sugar, until the desired consistency is achieved.