Icing and frostings recipe
- 200g butter, softened
- 1 1/4 cups pure icing sugar, sifted
Using a mixer, beat the butter until pale and fluffy.
Gradually add the icing sugar until it is all mixed in.
Flavour with your favourite flavouring, mix through, and ice your cake immediately.
Add 1 tsp vanilla extract.
Add 1/4 cup cocoa, sifted.
Add the zest of one whole orange and half of the juice of one orange.
Add 2 tsp instant coffee.
- You can add a touch of milk to this recipe if you want a thinner icing.
- A few drops of colour may be added to this recipe. You need to remember that this icing is yellow (from the colour of the butter) to begin with so you need to take that into account when colouring.
- Because this recipe uses pure icing sugar, you need to have your cake ready to ice immediately as this icing sets fast.
Coloured Vienna cream icing recipe
This is a variation of butter cream icing that is popular to ice birthday cakes and special occasion cakes with. Make sure the butter and milk are at room temperature when you begin. You can make all kinds of colours with this icing recipe by using food colouring to gently tint the icing. Try dipping a skewer into the bottle of food colouring, shaking off the excess, then dipping the skewer into the icing and beating well with a wooden spoon until you get the colour you want - remember to start with a small amount and very gradually go darker! A litte food colouring goes a long way.
You will need:
- 125g butter
- 1 1/2 cups icing sugar or icing sugar mixture, ideally sifted first
- 2 tbsp milk
Place butter in small bowl of electric mixer, beat until butter is as white as possible. Gradually add about half the sifted icing sugar, beating constantly. Add milk gradually then beat in the remaining icing sugar until the mixture is easy to spread with a spatula.
- To make chocolate Vienna cream icing, simply add 2 tablespoons sifted cocoa to the icing sugar.
- Vienna cream icing is best made on the day it is to be used.
- Don't refrigerate in case the butter hardens and separates.
- When applying the Vienna Cream, make sure it covers the cake around the base near the board to form a seal and help keep the cake fresh.
- Use a small spatula when applying icing as this will give a smooth surface to the cake. Cream icing will spread easily, but if you do want a particularly smooth surface, dip the spatula in hot water, dry quickly, and use heat to spread the icing.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.