Ready in 5 mins Makes enough for 12 cupcakes or 1 full-sized cake 150g butter, at room temperature 2¼ cups icing sugar, sifted 2 Tbsp milk, plus extra if needed Beat butter until light and fluffy. Add icing sugar, ½ cup at a time, beating between additions. Beat in milk, adding a little extra if necessary until a pipeable consistency is achieved. You can beat in any flavourings or colourings of your choice. For vanilla buttercream add 1 tsp vanilla extract. For raspberry buttercream add 2 Tbsp blackcurrant cordial or berry juice and a few drops of red food colouring. For chocolate icing add 2 tsp sifted good quality cocoa.