Buttercream Frosting

Makes 500g of buttercream frosting

This standard recipe can be colored and flavored as you like to complement the particular cake to be iced or filled.

What you will need

250g (9 oz) soft unsalted butter at room temperature

250g (9oz)icing sugar (powdered sugar), sifted

Method

Place the butter and sugar and flavoring (see below) into a bowl of an electric mixer beat on a medium speed until light and fluffy.

If you are not using the frosting immediately, store in a sealed container in the fridge and bring back to room temperature before use.

Optional Flavors

Vanilla add the seeds from a vanilla pod.

Lemon add the finely grated zest of one lemon.

Orange add the finely grated zest of one orange.

Coffee 21/2 tablespoons of coffee essence (strong black coffee) or more if you like a stronger flavor.

Chocolate either add 50 -60g (2 - 21/2 oz) melted chocolate or 2 - 4 tablespoons cocoa powder dissolved to a thin paste with a little hot water (cool before adding to the mix).

Mocha dissolve 2 - 4 teaspoons of cocoa powder in 2 tablespoons of coffee essence (strong black coffee).

Liqueur beat in 2-4 tablespoons of any liqueur and add a few drops of an appropriate food coloring.

Almond beat in some almond essence (be careful not to add to much) with about 4 tablespoons toasted almonds which have been very finely chopped, or 4 tablespoons toasted ground almonds.

Mintedadd some peppermint essence and add a few drops of green food coloring.

Apricot beat in about 6 tablespoons sieved apricot jam, a pinch of grated lemon ring and a squeeze of lemon juice.

See Wedding Cake Flavor for more flavor ideas