- 12 cupcakes
- icing sugar
- double cream
- vanilla extract
Add icing sugar to a metal bowl. Pour the cream slowly into the centre of the icing sugar and mix slowly with a fork, in order to break up any lumps.
If you are adding the icing to a hot product, make sure the mixture is thick and that there is slightly less cream than sugar. For cupcakes that are at room temperature, the icing mixture should be slightly thinner.
One the icing sugar and cream are fully incorporated, add the vanilla essence and mix. The colour can be diluted by adding equal additional amounts of icing sugar and double cream.
Make sure the mixture is of a spreadable consistency and is lump-free before adding it to your cupcakes.