Butter cream.

Butter cream, also known as vienna cream, is a popular, easy-to-make frosting to use on cakes, cupcakes. 

It's use to make patterns and styles and also, use to cover cake before applying fondant. 

Pipping butter cream is a tricky job. 

You can make as many different styles as you want. From flowers to swirls, butter cream is the best! 

I'v left my recipe unflavoured but if you want, you can use any extract, essence or any grated citrus rind you like to flavour it. 

Things you need:

- half cup butter (its important to have the butter at room temperature, not melted or too soft)

- 400 gms NETT icing sugar

- 2 tablespoons milk 

- food color (any color you want, optional)

                 

Put the icing sugar in a large bowl and add a little butter. Beat till it forms a texture like bread crumbs. Keep adding butter, spoon after spoon. 

                 

Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating. Add milk and beat again till smooth. 

                 

       Add food color (any color you like) and beat. You can use your butter cream anywhere you like!

                   

I used it to cover the cake before covering it with fondant. To smooth the surface. 

                  

Tips: 

Coloured butter cream will change colour after few hours. Its a good idea to colour a small amount and let it stand overnight to see what happens. 

Butter cream will keep for about a week in the fridge. Allow it to come to room temperature before beating it again. If it's beating too cold, it will separate. 

        More butter cream ideas!