I LOVE butter cream. Well, technically it's Vitalite cream, if you want to be pedantic about it, but butter cream sounds better! It's delicious creaminess adds that extra indulgence to any cake or bun. And it is so damn versatile. I haven't found an ingredient I couldn't make work yet.
Chocolate, vanilla, strawberry, lemon, ginger, coconut, cherry, sherbet, lime, mint, the list goes on. Here is the basic recipe for butter cream. It will ice around 12 cupcakes, roughly. It all depends on how decadently you slap the stuff on!
Ingredients
8oz/250g / 1 & 1/2 cups Sifted Icing Sugar
3oz/80g / 1/2 cup Vitalite
2 tbsp Soya Milk
1/2 tsp Vanilla Extract
1] Using an electric hand whisk beat the Vitalite for 2-3 minutes until pale and fluffy. Sift in half of the icing sugar and stir in with a spatula until roughly combined. Do this rather than jump straight in with the whisk or you'll have an icing sugar cloud floating in your kitchen!*
2] Sift in the remainder of the icing sugar and roughly combine. Add the milk and the extract then whisk for 4-5 minutes. The general idea is to make the frosting as light as possible, hence the compulsive whisking.**
3] Get a spoon and have a taste! Most of my frostings need a bit of tinkering here and there. A little more icing sugar if it's too lemony; a bit more mint extract if it's not minty enough. Always try it as everybody's taste is different. Once you are happy with it grab your pallet knife and schmear on that frosting like there is no tomorrow.
*Flavourings such as cocoa powder, natural extracts, sherbets are best added at this stage
**It is worth noting that any 'lumpy' flavourings (IE lemon zest or coconut) are best stirred in at the last minute with a pallet knife or metal spoon, as they tend to just attach themselves to the whisk blades.
Enjoy
xo
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