Ingredients

250g Cold Block Butter (Cubed) (dairy free use dairy free block butter)

500g Icing Sugar

1 Tsp Vanilla Extract

1/2- 1 Tbsp Double Cream ( for dairy free use a dairy free cream, or milk)

DO NOT let the butter go above 30C/84F, and in short bursts, if yours isn’t as smooth then the butter split (turned florescent)