Buttercream icing

Caroline's tips for making the perfect buttercream icing:

• If you’d like a lighter, fluffier texture, I recommend beating the butter for a few extra minutes before adding the icing sugar. This makes the buttercream beautifully smooth and easy to spread.
• A ratio of equal quantities of icing sugar and butter works well unless you’re adding a significant quantity of a liquid (e.g. juice of an orange or lemon). If you are, you can increase the quantities of icing sugar, though this will change the consistency of your icing. Add the extra gradually, and make sure it is sifted, to get the consistency you want.
• If you’re not using the icing straightaway, you can cover it and refrigerate it for up to a week. Allow it to come back up to room temperature and beat again if necessary before using.
• When choosing butter, I think unsalted is best, as the salt content can vary.