Beat the butter and vanilla extract until soft and pale. Gradually sift in the icing sugar, beating well after each addition. Beat in the milk to give a softer consistency for piping.
To colour, use a cocktail stick to add a tiny amount of food colouring.
Flavour variations Chocolate - beat in 2 tbsp Country Range Cocoa Powder mixed to a paste with a little hot water or 115g melted chocolate. Lemon or orange - beat in the finely grated rind of one large lemon or orange and omit the milk. Coffee - replace the milk with 1-2 tbsp of cold dtrong black coffee or 1 tbsp coffee with chicory essence. Caramel - beat in 1-2 tbsp dulce de leche (caramel sauce).