Ingredients
- 125 g softened butter
- 1 ½ cups icing sugar, sifted
- 2 tblsp lukewarm milk
- Food colouring (optional)
Method
- Beat butter in a bowl until very pale.
- Add half of the icing sugar and beat really well.
- Add milk and a few drops of food colouring if using. Beat again.
- Add remaining icing sugar and beat until nice and fluffy.
For chocolate – omit food colouring. Add 2 tbsp sifted cocoa with the second measure of icing sugar.
Do not store cupcakes iced with Vienna cream in the fridge as the butter and icing sugar can separate. Cupcakes should be stored in an airtight container anyway unless they have been made into butterfly cakes.