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Buttercream Icing Recipe
An excellent basic icing for both filling and covering cakes.
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For filling and covering a 9ins/23 cm:
120g/4 oz Unsalted Butter, at room temperature
420g/14 oz Icing Sugar, sifted
a big pinch of Salt
2 teaspoons (10ml) Vanilla Essence
3 tablespoons (45ml) Double Cream
For Lemon or Orange Butternut Cream: Replace the cream with an equal quantity of either Lemon or Orange Juice, plus the zest of one of your chosen fruits.
For Chocolate Butternut Cream: Add 60g/2 oz carefully-melted Dark Chocolate at the same time as adding the cream.
1. Cream the butter in a mixing bowl, with the back of a wooden spoon.
2. Add the pinch of salt, then slowly add half the sugar, mixing it in as you do, so you end up with a pale mixture.
3.Mix in the Vanilla Essence and cream, them beat in the remaining sugar.