Description
This simple icing can be used as is, or provide the base for almost any flavour. Use almond extract, peppermint, rum, orange or whatever takes your fancy. But be sure to leave some in the bowl or on the beaters. It’s your reward for a job well done.
Ingredients
1/2 cup (115 g) room temperature butter
2 cups (250 g) icing sugar (also called confectioners’ sugar or powdered sugar)
2 tablespoons (30 ml) milk
1 tablespoon (15 ml) vanilla
generous pinch salt
Instructions
In a medium bowl, using a hand held mixer, beat the butter until smooth.
Add the icing sugar, milk, vanilla, and salt. Beat on low until the icing sugar is fully incorporated. You might want to cover the bowl with a tea towel to prevent the icing sugar from flying about.
Once the icing sugar is blended into the butter, increase the speed to high and beat until the icing is very light and fluffy. Stop and scrape down the side of the bowl a few times. When it looks good, keep beating. Beat for at LEAST 5 minutes, and ideally for up to 10 minutes. The long beating produces a very smooth and creamy icing.
Notes
Leftover icing can be frozen. Or eaten with a spoon.
You can alter the flavour by replacing the vanilla with 1 teaspoon almond, orange or rum extract. If going for peppermint start with only 1/2 teaspoon.
For an explanation about icing sugar, see the post on Easy Chocolate Buttercream Icing.
Keywords: vanilla, icing, butter