Basic buttercream icing for icing cakes and biscuits
What you will need:
2-3 Tbsp hot water
1/2 -1 tsp of vanilla essence
Food Colouring (optional)
150g butter (softened)
2 cups Icing Sugar
Method:
Beat the butter until smooth, pale and fluffy.
Gradually add the Chelsea Icing Sugar, half a cup at a time, with enough of the hot water to make a creamy mixture, beating between each addition until fluffy.
Pipe onto cooled cupcakes or spread over a cooled cake.
Very Simple
Note: When adding food coloring add it a few drops at a time and make sure you mix it in otherwise you might end up with a brighter result than you desire