- 12 cupcakes
- 250 g unsalted butter
- 500 g icing sugar
- 1 tsp vanilla extract
Add the butter and icing sugar to a mixing bowl. You can use an electric mixer or any kind of hand whisk, but the butter must be at room temperature.
Mix at a low speed until the ingredients start to combine. Then mix at a higher speed for two to three minutes until the mixture is light and fluffy.
Add a teaspoon of vanilla extract and mix until combined. You can substitute this for other natural extracts, such as orange, lemon or rose.
This frosting will keep in the fridge for as long as your butter lasts. Simply remove the frosting mixture from the fridge and leave for a couple of hours to get back to room temperature.