icing sugar, is widely available. When making fat-based icings such as buttercream, use full-fat butter or margarine because low-fat substitutes such as spreads or margarines will not hold air ...

Dan Lepard's buttercream is firm and easy to pipe and ... it firmer at room temperature than if only butter is used. Mix the icing sugar, glucose, condensed milk, flavouring and butter with ...

Making cakes look professional and sleek takes a bit of skill and practice, but one baker shared her top tips for making the best buttercream frosting around. Jane Dunn, the brains behind Jane’s ...

When all the icing sugar has been added and the buttercream is light and creamy, beat in the cream cheese. Only beat until the cream cheese is just incorporated into the buttercream as if you ...