Baking is not as hard if one understands the importance of measuring ingredients and following the steps to a T, say experts. However, baking is just one part of the whole exercise, what adds more texture and taste to a cake is the frosting or sweet toppings. So, if you are looking for tips to master the art of whipping up some cream frosting, chef Shivesh Bhatia has these simple tips that require just two ingredients – butter and sugar. Yes, you read it right. He says, “Just sugar and butter creamed together at the perfect temperature gives you that gloriously fluffy and glossy buttercream frosting. What’s better is you can create so many variations from the basic recipe by adding vanilla, chocolate or any other fruit puree you want.” Here’s what he suggests: *Butter should be at room temperature. If the butter is too warm, you’ll end up with a greasy buttercream that won’t hold its shape. If the butter is too cold, the buttercream won’t be light and fluffy. Use a stand mixer or an electric mixer to make buttercream because butter needs to be whipped for about five minutes till its light and airy. After around five minutes, the butter will lose its colour and almost double up in quantity. Now is when you can stop beating.