Brandy snaps
Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream
Buttercream icing
- Preparation and cooking time
- Prep:
- Easy
- Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Skip to ingredients
- 600g icing sugarsifted
- 300g unsalted or salted buttersoftened
Optional extras
- finely grated lemon zest
- finely grated orange zest
- a dash of vanilla extract
- few drops food colouring
- cocoa powderto taste
Nutrition: per serving (12)
- kcal386
- fat21.08g
- saturates13g
- carbs50.09g
- sugars49g
- fibre0g
- protein0.2g
- salt0.2glow
Method
step 1
Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.
step 2
Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
