°150g unsalted butter
°340 g icing sugar
°3 to 4 tbsp. milk
whip the butter for at least 5 minutes, until it becomes very creamy, whitish and increases a little in volume
add the first half of sifted icing sugar, and whisk for at least 2 minutes.
add the second half of sugar and whisk for another 2 minutes.
add the vanilla extract and the milk to have a buttercream that spreads easily on a cake.
place the buttercream in a pastry bag, and garnish the tops of well-chilled cupcakes or any other cake.