- 250g butter, softened
- 3 cups (480g) icing sugar mixture, sifted
- ⅓ cup (80ml) milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Using an electric beater, beat butter until white as possible. Beat in sugar and milk alternately, beginning and ending with sugar.
2. Divide into batches and add food colouring according to recipes.
Tips: For a chocolate butter cream, sift 1/3 cup of cocoa powder with the first batch of icing sugar mixture.