250g butter, room temperature
500g icing sugar
Cooled boiled water
1. Beat the butter in a stand mixer for 5-8 mins, until it is very light and fluffy.
2. Sift the icing sugar and add half to the butter, mix on low until combined, then add the second half of the icing sugar, mix again on low until fully combined.
3. Add the vanilla (or any flavour of choice) and a small amount of cooled boiled water, incorporate this by hand with a plastic spatula, add more water bit by bit until you get the consistency you want.
4. If not using straight away, store in a plastic container with a lid, with cling film placed directly onto the buttercream, this will prevent it from forming a crust.