For 12 cupcakes:
100 g of soft butter
200 g of icing sugar
This cream is perfect to fill and to decorate cupcakes. Before decorating it is important to let cool the cupcakes.
Pour the butter in a bowl, knead it with an electric beater to maximum speed for 30 seconds. Sift the icing sugar and add it to the butter. Add vanilla flavour and blend it with butter cream. Continue to blend the cream with electric beater for 5 minutes until the cream will be soft and clear.
Put the cream in a sac à poche and decorate cupcakes.
Dust the cupcakes with colored sprinkles.
This cream could be preserved for 1-2 days in the fridge.