Basic Buttercream Icing with Variations
From: The Essential Guide to Cake Decorating
(Whitecap Books; October 2001; ISBN: 1552852369; PB)
Cookbook Heaven @ Recipelink.com

Makes enough to cover and fill a 22 cm (9 inch) round cake

• 125 g (4 oz) unsalted butter, softened
• 250 g (8 oz) icing sugar
• 2 teaspoons boiling water

1. Beat the butter with electric beaters until light and fluffy.
2. Gradually add the icing sugar, beating well after each addition.
3. Add the water and beat well.

Can be frozen for up to 3 months. Defrost in the fridge for a day before using.

• Citrus Buttercream
  Beat in two teaspoons of finely grated lemon, orange or lime rind.
• Coffee Buttercream
  Dissolve 4 teaspoons instant coffee in the two teaspoons of boiling water before adding.
• Almond
  Beat 1 teaspoon almond essence into the buttercream.
• Chocolate
  Beat in 30 g (1 oz) sifted cocoa powder.