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To make a rich buttercream icing, empty one regular-sized bag of icing sugar (confectioner's sugar in the US) into a deep bowl. Add one cube of softened butter. Using an electric mixer, blend together until there aren't any large lumps of butter remaining. Drizzle a very, very small amount of milk (use a teaspoon and only add them one teaspoon at a time) until the icing begins to melt together. Add 1/2 tsp of pure vanilla and continue whipping. You can also add a little high-quality melted chocolate and eliminate the vanilla if you prefer a chocolate icing.

When you're finished, your icing should be well-blended and glossy. It should be able to form peaks when you lift the spatula from it. The amount stated above should ice a 2-layer cake on the top, middle and sides. Use this icing only on cake that is completely cool; if you try to ice a warm cake, the icing will melt and won't retain its thickness on the cake.

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