340g icing sugar
1 to 2 tbsp milk
1 teaspoon vanilla
1 1/2 tsp vanilla extract
2 dsp cocoa if chocolate flavour
Cream the butter and the essence well.
Gradually add half the icing sugar, alternating with the liquid.
Continue beatting until the buttercream is smooth, creamy, light and easy to spread.
It should never be heavy or fatty.
Store in the refridgerator.
It also freezes really well.