Basic buttercream icing recipe

Makes 500 g (approx.)

adjust servings:

x1 x2 x3

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200g Kerrygold unsalted butter, at room temperature

300g sifted icing sugar

1 tsp vanilla extract

1 tbsp cream

Beat the butter and icing sugar together on a low speed until combined, then beat on a high speed for three minutes until fluffy. Add in the vanilla extract and cream and keep beating until blended.

To make this a chocolate buttercream icing, add 90g of sifted cocoa powder. Beat in a splash or two of fresh milk until it is a smooth, spreadable consistency.

This is a fantastic icing for topping this basic vanilla sponge.

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