Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)
*Caster sugar is also known as castor sugar, superfine sugar, or even baker’s sugar. Caster sugar should not be confused with another sugar you may have used, which also has a few different names: powdered sugar, also known as icing sugar, or confectioners sugar. Powdered sugar is ground into such a fine grain that you can barely see the individual grains with the naked eye. Superfine or caster sugar, on the other hand, is still granular sugar, just a smaller grain than regular sugar.
If you do not have or cannot find caster sugar, then there are a few ways that you can substitute it. For example, you can make your own in a food processor or mimic the effects of caster sugar without using it.
If you use colder, firmer butter when you cream the butter and sugar together, the sugar grains will break down a little further, much like caster sugar. While butter can become greasy if you cream it with sugar for too long, beginning the process with firmer butter will give you a little more time to whip it with the sugar, which will allow the sugar to break down. This is the option we used.
Add your regular sugar to a food processor and process it.
**Self-rising flour combines all-purpose flour, baking powder, and salt. There is a pretty good chance you already have those staples in your pantry.
Self-rising flour combines all-purpose flour, baking powder, and salt. There is a pretty good chance you already have those staples in your pantry.
***Pure Vanilla Extract: If the recipe calls for extract and you only have essence on hand, you may like to add a touch more. For those who want to go for a natural, chemical-free option, go for extract every time.