Using paddle attachment in a stand mixer, cream margarine and butter till smooth and pale.
Add half icing sugar and mix well.
Add remaining icing sugar and mix until smooth.
Add milk/ water to create a consistency of firm peanut butter.
Separate and colour for each part of your flower.
Keep buttercream covered at all times. Store in the fridge for 14 days or in the freezer for up to 3 months.
Pro Tips: vibrant colours need to be left for an hour or two to develop. Be careful of over mixing your buttercream, this incorporates air which will make piping tricky.
Buttercream should be at between 20 and 23C. Keep your buttercream cool with a damp cloth draped over your filled piping bag