Frosting or Icing can be prepared through a variety of methods depending on providing it a desired texture, flavor, and delicacy as well. You may prepare it from butter, sugar, vanilla or chocolate else whatever the taste you love. Whether you are a professional or amateur baker, you don’t have to be a master chef to develop this both awesomely delicious and delicately sweet treat. At the ICINGINKS we provide some secrets to you about its perfect preparation and use. How to prepare perfect buttercream frosting? The fluffy buttercream Icing is the main objective of most of the professional bakers in advanced confectioneries. The preparation of cottony buttercream always demands patience. The bakers who whip their butter for a few minutes while adding sugar in it could not achieve a fluffy preparation of the buttercream. You have to allow your butter to whip to perfection, entirely for 7 to 8 minutes. You have to add the sifted powdered sugar in it, one tablespoon full, at a time. If you follow these steps then, you will get the best buttercream frosting for cake or cupcake preparation. 
Take soft butter: You must take soft butter. If it is placed in a freezer then, you must keep it at room temperature for at least three hours. It will attain a lovely texture to start whipping. It is important for you to get a right base for your frosting. Add air in your butter: You have to add proper air in the butter while using an electric stand mixer. Use whisk attachment of a stand mixer to add more air into your frosting. Whip it in a better way: You have to turn your machine on a medium-high speed to beat the butter well for around eight minutes. You must make it light and fluffy before mixing sugar in it. Sift sugar: You must sift the icing sugar well. It is important for getting a lot of air in it to make the buttercream soft and fluffy. Add sugar slowly while mixing it well: You must add the sugar spoon by spoon instead of pouring the all amount of it into the butter. After adding a spoon of sugar, let it mix well on medium-high speed of the mixture. Add flavor: After adding your all sugar in it, add some vanilla extract and a little amount of milk in it. It would lighten your frosting. Turn the machine on high speed and mix it well again for just a few minutes. 
How to treat too thick frosting: If you obtained too thick frosting then, you have to add 1 tablespoon of milk, at a time, in it until you get desired consistency of it. Addition of the milk in it would not affect its flavor too. How to make the buttercream stiff enough: If you want to make your buttercream hard then, you have to keep it in a freezer. The chilling of the buttercream would tighten up it immediately. You may also add more sifted sugar around 3 tablespoons in it at a time. This would increase the stiffness of the buttercream if you don’t like to chill it. 
Do not make buttercream in advance: You should never make buttercream frosting in advance to use it after some days because it will wilt or drop. So use fresh whipped-cream based frostings just before serving situations. Keep buttercream hard before placing an edible image on it: You must have a hard buttercream layer on the top of a cake, so that the edible image may remain as such without mixing its colors. If your buttercream contains high water content then, the colors of your edible image will overlap on each other. So, it is very necessary for you to keep the water content in the buttercream, suitable for a frosting sheet that contains an edible image on it.
