To make a simple buttercream icing for piping you will need:
Unsalted butter - this makes the icing creamier
Icing sugar
When making icing I do not use any measurements but start with a suitable heap of icing sugar in a bowl and add cold water, a few drops at a time. It is easy to add more water or more icing sugar. The icing needs to be mixed into a stiff paste which will hold its shape when being piped. Whip in desired amount of unsalted butter to the icing (I roughly use a 50:50 butter to icing quantity) and again, add more icing sugar to get the icing back to the right consistency. When you lift the spoon up the icing should break and form a stiff peak.
This buttercream can be smoothed or piped onto cakes using a piping bag or nozzle.
Unsalted butter - this makes the icing creamier
Icing sugar
When making icing I do not use any measurements but start with a suitable heap of icing sugar in a bowl and add cold water, a few drops at a time. It is easy to add more water or more icing sugar. The icing needs to be mixed into a stiff paste which will hold its shape when being piped. Whip in desired amount of unsalted butter to the icing (I roughly use a 50:50 butter to icing quantity) and again, add more icing sugar to get the icing back to the right consistency. When you lift the spoon up the icing should break and form a stiff peak.
This buttercream can be smoothed or piped onto cakes using a piping bag or nozzle.
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