Thank you for this blog, I have found my buttercream recipe keeper. The sweetness was just right and it kinda stays in shape for at least over a night, outside the fridge.
I just use half of the original recipe and it can be use to 20 large cupcakes, provided you just squeeze it like mine. Hehe.
75g icing sugar
Half tsp vanilla essence
1tbs fresh milk
Combine all ingredients in a bowl
Mixed at medium speed until you get smooth and white texture
Ps: It took more than 5minutes using KA