Add the butter into the bowl of a stand mixer with the paddle attachment. Beat the butter for one minute.

Add the icing sugar, 100g at a time, beating on low speed. Continue adding icing sugar and mixing.

Taste the icing after adding 500g and it if it too buttery, keep adding icing sugar until the icing is at the desired sweetness.

If the icing becomes too thick, add a dash of cream. If the icing becomes too thin, add a little more icing sugar.

When the icing has a smooth consistency and does not have a buttery flavour, add the cream and vanilla and beat for 1 minute.

The buttercream can be used immediately or store in an airtight container at room temperature for use the next day. If using the next day, beat the buttercream for a few minutes to soften.

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