Step by step method

1. Method

2. 1. Add the Stork White Margarine into a stand mixer and beat until fluffy
3. 2. Then add in vanilla essence and milk.
4. 3. Sift in icing sugar and continue beating until the icing is smooth and has a spreadable consistency.
5. 4. Separate the icing into bowls, then drop 3 -4 drops of gel food colouring of your choice into each bowl and mix well.
6. 5. Transfer the icing into piping bags, decorate the cupcakes. Garnish with Christmas sprinkles and enjoy!

7. Chef’s tips - Recipe:

8. 1. Make sure your Stork White Margarine is at room temperature before you begin. This will allow it to mix smoothly with the icing sugar, preventing lumps and ensuring a creamy texture.
9. 2. When you beat the Stork White Margarine, whip it until it’s light and fluffy before adding other ingredients. This step aerates the fat, giving the buttercream a soft, cloud-like consistency. Aim for at least 2–3 minutes on medium-high speed with a stand mixer.
10. 3. Gel food colouring is ideal because it adds intense colour without thinning the buttercream, unlike liquid food colourings. Remember, a little goes a long way, so start with 1–2 drops and gradually add more until you reach the desired shade.

11. Chef’s tips - Piping:

12. How to Hold the Piping Bag: Grip the piping bag firmly near the top with your dominant hand for control and use your non-dominant hand to guide the tip. Twist the top of the bag and hold it firmly to prevent icing from spilling out.
13. The Classic Swirl: Hold the piping bag upright (90-degree angle) and start at the outer edge of the cupcake, moving inward in a circular motion to create a clean spiral.
14. Rosettes: For a floral touch, hold the bag at a 45-degree angle and pipe small spirals outward from the centre.
15. Fill the Bag Correctly: To avoid mess, fold the piping bag over your hand or a glass to create a wide opening before spooning in the buttercream