Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Stir in the food colouring until well combined.
Ah, buttercream. Our cupcakes wouldn't be the same without you, birthday cakes would be a fleeting memory, and licking the beaters wouldn't be nearly as enticing. But all this we know. But did you know that all buttercreams aren't created equal? Buttercream is a beloved frosting made with a combination of fat and sugar. At my house, we're all about the butter + confectioners sugar variety. But you've probably noticed that some buttercream is just downright better than others.
Your buttercream will keep for up to a week in the fridge, and about a month in the freezer. I pre-make 3-4 batches of this buttercream recipe and freeze them all the time! Before using your buttercream to fill or ice a cake, make sure it is room temperature.
Whipped icing starts with chilled whipping cream that is whipped until it is light and fluffy. Powdered sugar is slowly added to the whipping cream until soft peaks form. Buttercream can be left white or dyed with food coloring liquids, gels or powders into a variety of pastel or bright colors.