A basic vanilla buttercream or base for a flavoured/coloured frosting. Makes about 2 to 2-1/2 cups 1/3 cup butter, softened (about 75 gr) 1 tsp vanilla extract (optional) 500 gr icing sugar (about 3.5 cups) 30 to 60 ml cream Beat the soft butter with the vanilla and 1 cup of icing sugar until well blended. Continue to add sugar to thicken the icing, and then add a bit of the cream to give it a creamy, spreadable consistency, but not too soft. Spread evenly on the cake or cupcakes. Refrigerate…