Basic Butter Cream – Vienna Cream

INGREDIENTS
125g butter, softened
1 ½ cups (240g) icing sugar
2 tbs milk

PREPARATION
Take out butter to soften in advance
Sift icing sugar to remove all lumps

METHOD
1. Beat the butter in small bowl with an electric mixer until it is
as white as can be.
2. Alternately add in the icing sugar and milk, ½ cup at a time,
until all used.

STORAGE & LEFTOVERS
** Store in airtight container in the fridge or freezer for up to a
month or use immediately

VARIATIONS & TIPS
** Can also add vanilla extract (a few drops) for extra flavour
** For chocolate butter cream, sift ¹∕ ³ cup (35g) cocoa powder in
with the first lot of icing sugar when mixing it all together.

NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.