We were invited over to Miss T's for a cupcake icing tutorial. She is a pro cupcake maker as she works at the yummiest cupcake shop in town. We got to learn her secrets. Score!
90g unsalted softened butter
200ml full cream milk
500g icing sugar
-Beat butter, milk and half the sugar until the mixture loses it's yellow tinge and turns white. --Beat in the remaining sugar and add vanilla flavour/ colour/ cocoa. Icing should be almost as thick as mashed potato, and should hold it's shape. It should not taste like mashed potato.
-Hold the piping bag directly above the cupcake, about 1cm away from the surface, keep the bag steady, let the icing naturally spread out, then finish with a swirl.