Decorator's Buttercream was the first icing I learned to decorate cakes with. Its very easy to make, takes colouring nicely and when you get the hang of consistencies, it is very versatile. It also is a crusting icing, which make for better shaped borders and flowers and helps when adhering these decorations to the cake.
Its also very stable and can be trusted left out of the fridge for a couple days as long as you substitute the butter for all shortening and the milk for water.
Makes 4 cups of icing
What you need: