Beat the butter with an electric hand mixer for 1-2 minutes until pale and creamy. If your butter is too cold or firm to whip, then microwave it for 10-seconds bursts until softened.

Mix in the sifted icing sugar in two batches, alternating with the coffee-milk mixture – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

Let’s whip up something delicious…

• For a more intense buttercream, dissolve an extra teaspoon of coffee powder in the milk before adding it to the buttercream.
• Use on top of your favourite tray bakes, cupcakes and cakes, like a spiced coffee & walnut loaf, classic chocolate cake or espresso cupcakes.
• Use as a topping for cooled blondies or brownies before cutting into squares.
• Swirl on top of spiced banana bread.
• Sandwich between two double chocolate chunk cookies.
• And so much more!