This simple icing / frosting recipe is the easiest I have in my home recipe book. It’s my “go-to” when I want a reliable, consistent flavour and result.  I use it for sponge sandwiches, covering cupcakes and on this occasion sandwiching 2 of my everyday cookies together.

My basic rule is twice as much icing sugar as butter. Use a small amount of milk if you find the mixture is too stiff.  Apart from that flavour it as you like.  This time around I’ve used vanilla but you could equally flavour it with mint, the fresh rind of a lemon or an orange with a small amount of juice, cocoa powder or whatever you want to. This icing mix keeps in the fridge for up to 3 days in a covered bowl or equally if you put it into a freezer bag it will keep for up to 1 month in advance of icing.
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