Buttercream for Black Velvet Cake

Tip: click step to get into cook mode

250g/8.83ozs. butter, at room temperature (Jessica uses Pepe Saya cultured butter)

125g/4.41 ozscaster or superfine suagar

75mls/2.65 fl ozs. room temperature water, test with wrist

Vanilla essence (without seeds if using the buttercream to make flowers)

Black food coloring OR black cocoa to darken

Step 1 - Beat butter in the bowl of an electric mixer until as white as possible on a low speed of about 3 out of 10 where 10 is the fastest. About 5 minutes.
Step 2 - Beat in sugar, water and vanilla in two batches. Beat and scrape for about 10 minutes until the buttercream no longer feels grainy (test it between your fingers). Set aside until ready to use. This buttercream does not crust.
Tip: when colouring press the buttercream down with the spoon to mix so that you don't aerate or whip it.