How to Make Butter Cream Icing
Before starting to make the icing you will need to leave the butter at room temperature for at least 30 minutes to let it soften. Next put the butter into a bowl mixer fitted with a whisk attachment. Whisk the butter by itself for 2 minutes on high speed to lighten it. Then turn the mixer down to slow and slowly add half of the confectioner’s sugar. Mix on medium speed for 2 minutes and then add the cream or milk slowly mix for 2 minutes. Add the remaining confectioner’s sugar, the vanilla, and the salt. Whip on a high for at least 4 minutes. Use right away or refrigerate airtight for up to 7 days. Let the icing sit at room temperature for 30 minutes and re-whip before using the icing if it has been refrigerated.
