Buttercream Frosting

This fluffy frosting is great for decorating cakes and cupcakes. Easily add color with food coloring.

It comes from the Hummingbird Bakery in London, where tray after tray of colorful cupcakes begin tempting you as soon as you walk through the door. It’s a wonderful but dangerous place for any sweet tooth.

Makes enough to frost 12 cupcakes (double the recipe to frost an 8-inch cake)

250g/8 oz. icing sugar (confectioner’s sugar), sifted
80g/3 oz. unsalted butter, at room temperature
25ml/just under 2 Tbsp. milk
a couple of drops of vanilla extract

Beat the sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.

Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

If adding food coloring, add just a couple of drops at a time and mix well until you achieve the desired color.

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