This would have to be my most preferred icing for Birthday Cakes and cupcakes. It spreads and pipes really well. I even freeze leftovers for the next time I bake a quick batch of cupcakes for kids lunches.
125g (4oz) butter
1 1/2 cups icing sugar (I use coles brand soft icing mixture)
2 tablespoons milk
Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly,add milk gradually, then gradually beat in remaining icing sugar, mixture should be smooth and easy to spead with a spatula.
Chocolate Vienna Cream
Make up basic recipe as above and add 2 tablespoons sifted cocoa to the icing sugar.
Coloured Vienna Cream
Just add your selected colour of food colouring one drop at a time to white vienna cream and beat in with electric mixer until you obtain your desired colour of icing.