Step 1

Beat the room temperature butter with hand-held beaters or a stand-mixer (see notes) in a bowl until pale and fluffy (approximately 3-4 minutes).

Step 2

Slowly add the icing sugar, milk/cream and optional vanilla extract, pinch of salt and food colouring and continue to beat until smooth and creamy.

Step 3

Spread the buttercream frosting over a cooled cake or cupcakes and serve.

Step 4

Store the iced cake or cupcakes in an airtight container at room temperature for up to 4 days.

Step 5

Place the icing sugar into the Thermomix bowl and mix for 10 seconds, Speed 9.

Step 6

Add the butter, cream/milk and optional vanilla extract, pinch of salt and food colouring to the bowl. Mix for 30 seconds, Speed 4 (scraping down the sides occasionally).

Step 7

Spread the buttercream frosting over a cooled cake or cupcakes and serve.

Step 8

Store the iced cake or cupcakes in an airtight container at room temperature for up to 4 days.