A star rating of 4 out of 5. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water buttercream icing for cake loosen and beat until smooth. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife. KEEPING THE ICINGIf you’re not using the icing straightaway, you can cover it and refrigerate for up to a week.

Allow it to come back up to room temperature and beat again if necessary before using. SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING? Choose unsalted butter for a celebration cake. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. On this Wikipedia the language links are at the top of the page across from the article title.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Text document with red question mark. Some of this article’s listed sources may not be reliable. Please help this article by looking for better, more reliable sources.