Versatile and easy-to-make Buttercream Icing may be used to fill and cover any plain cake. You can flavour it, colour it, and it is ideal for freezing.
3 oz. unsalted butter , at room temperature 12 oz. icing sugar , sifted
1 teaspoon salt l1 teaspoons vanilla essence
2 tablespoons double cream
Place the butter in a large mixing bowl, and, with the back of a wooden spoon, cream the butter. When it is smooth, gradually add half of the sugar and the salt. Cream the butter and sugar together
until the mixture is pale and fluffy. Mix in the vanilla essence and cream and beat in the remaining sugar.
Chocolate Buttercream Icing Add 2 ounces of melted dark cooking chocolate with the cream and vanilla essence to the basic
Orange or Lemon Buttercream Icing Substitute the grated rind of orange or lemon and 3 tablespoons of orange or lemon juice for the cream in the basic Buttercream Icing.