- 50g unsalted butter
- 100g icing sugar
Put the butter, softened in a bowl with the icing sugar. Beat with a wooden spoon until fluffy.
If you’re not going to use your buttercream straight away, transfer to an airtight container, cover the surface with a clingfilm, seal with the lid and store in the fridge for up to
4 days. Remove 2 hrs before using, then beat again to soften.