250 g icing sugar, sifted
80 g unsalted butter, at room temperature
25 ml whole milk a couple of drops of vanilla extract
Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed Continue beating until the frosting is light and fluffy, at least 5 minutes The longer the frosting is beaten, the fluffier and lighter it becomes.
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