Making Buttercream

This simple frosting is most often used for children’s birthday cakes and novelty cakes. Made as a simple alternative to the professional buttercream above, it is particularly favoured because it requires no special skill or equipment.

Cream 125 g unsalted butter with a wooden spoon until soft. Gradually beat in 250 g sifted icing sugar until the mixture is smooth and pale, then add a few drops of flavouring or colouring if you like. Continue beating until the mixture is very pale and fluffy, adding a little warm water if the icing is too stiff.