Vanilla Buttercream Frosting

Step 1: Using a stand mixer with a paddle attachment, or a handheld beater, beat the softened butter on high for 3 minutes, until it changes from yellow to almost white and becomes fluffy and creamy.

Tip: A paddle attachment creates fewer air bubbles than a whisk attachment.

Step 2: Add the icing sugar gradually in 3 batches, beating slowly to avoid a cloud of sugar. Once it is mostly incorporated, beat on high for a full 3 minutes, until fluffy.

Step 3: Add the vanilla and milk, using milk only if needed to soften the frosting while it still holds its shape for piping. Beat for 30 seconds. Use immediately to frost cooled cakes or cupcakes.

Tip: If the frosting is too soft, refrigerate it for 10 minutes, then whip again to fluff it up.

Step 4: To remove air bubbles, blitz the buttercream around the bowl with a stick blender until the bubbles disappear.

Step 5: Butter and vanilla extract give the buttercream a slightly off-white color. For a whiter frosting, use white food colouring. To make it whiter without colouring, use pale yellow butter.