Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened to room temperature
  • 4 cups (480 g) Icing Sugar (Confectioners' Sugar), sifted
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 2–4 tablespoons (30–60 ml) Whole Milk or Double Cream
  • A pinch (1 g) Fine Sea Salt

Instructions:

  1. Soften the Butter: Ensure the butter is truly room temperature—soft enough to easily indent with a finger, but not greasy or melted.
  2. Cream the Butter: Place the softened butter into the mixing bowl. Beat on medium-high speed for 3–5 minutes until the butter is noticeably pale white, light, and fluffy.
  3. Sift the Sugar: Sift the entire quantity of icing sugar directly over the butter. (This step prevents lumps and ensures a smooth finish.)
  4. Combine on Low: Start the mixer on the lowest speed to gently incorporate the sugar into the butter. Scrape down the bowl.
  5. Increase Speed: Once the sugar is mostly incorporated, increase the speed to medium-high. Beat for another 2 minutes.
  6. Add Flavour and Salt: Stop the mixer. Add the vanilla extract and the pinch of salt.
  7. Adjust Liquid: Begin adding the milk or cream, 1 tablespoon at a time, beating for 30 seconds after each addition.
  8. Check Consistency: Beat until the icing reaches your desired consistency. Use less liquid (2–3 Tbsp) for a thick, stiff piping icing, or the full 4 tablespoons for a smoother spreading icing.
  9. Final Whip (The Secret to Fluff): Once all ingredients are combined, beat the icing vigorously on high speed for a final 3 minutes. This final blast incorporates maximum air, guaranteeing a light, professional-quality icing.
  10. Use Immediately: Use the icing straight away, or store it in an airtight container in the fridge for up to 5 days (allow it to warm slightly and re-whip before using).