Ingredients
Instructions
1. Beat 250g room temperature butter until light and whippy.
2. Add 500g Sugar and Crumbs flavoured icing sugar of your choice, chop in the icing sugar to the butter before you mix, turn on the mixer to slow, building up to full speed, then beat for 20 seconds.
Tips
- During warm weather do not leave out your butter overnight, it will be too soft.
- During the cold spring/autumn/winter days it can be difficult to keep your buttercream soft, add any of the following, its a personal choice, tablespoon of hot water or condensed milk, milk* or cream*.
*Please note if you use cream or milk you will need to use your buttercream within 24 hours or keep refrigerated.
Condensed milk is a preservative, will not reduce the life of your buttercream.
Colouring Buttercream
I prefer to use gels at all times, less is more, pastal colours are so effective, if you want darker just add a bit at a time.
To two tone or triple tone, hold your bag, place one colour of buttercream, smooth around the bag keeping the bag open, repeat with futher colours.
Try not to overfill a bag as it does become difficult to pipe.
