Eggless Buttercream Icing (for Cakes, Cupcakes and Macarons)
A simple buttercream icing for filling cakes. As this doesn't contain any eggs, you don't need to place the cake in the fridge. Enough to fill and ice an 8in/20cm cake.
For a Standard, Vanilla Flavoured Buttercream Icing
250g salted butter
600gicing sugar (powdered sugar)(5 cups)
1Tbspevaporated milk or water
1tspvanilla extract
Instructions
Place the butter in a bowl and beat until light and fluffy, about a minute.
Add the icing sugar and beat until thoroughly combined and smooth. You'll end up with a very pale cream mix.
Add the milk/water and vanilla and beat to mix.
Keep it covered with cling film until you're ready to use it.
Notes
I've kept buttercream icing in an airtight container for up to 2 weeks (no milk) and it was perfectly fine. Personally, I think refrigerating it changes the texture, so I never do it.