Procedure

• Cream together butter and essence for 5 minutes.
• Sift icing sugar in a bowl and keep it ready.
• Add 1/2 cup of icing sugar, mix it with a spoon to avoid the dust in kitchen.
• Then beat it with an electric whisk until combined. Do not over beat.
• Now add another 1/2 cup of icing sugar and again mi with a spoon before beating it.
• When all the icing sugar is used up, the icing will be very stiff.
• Now add 1 tsp of milk and beat.
• Add another spoon if you find it very stiff.
• Once you reach the correct consistency, beat the butter cream for another minute.
• Use immediately or cover with a cling film and use it later.