Ingredients
- 115 g of unsalted butter, at room temperature
- 60 ml of semi-skimmed milk, at room temperature
- 1 tsp of good quality vanilla extract
- 500 g of icing sugar, sifted
- 0.25 tsp of amaretto liqueur or almond extract, this could be increased according to your preferred taste
Method
Step 1
In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth - this will take a few minutes using an electric hand mixer. Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency.Step 2
Add the amaretto or almond extract and beat well. You should taste the icing at this stage as you may wish to add another ¼ tsp to make it a little stronger.Step 3
The buttercream can be stored in an airtight container for up to 3 days at room temperature. Before re-using, beat well.