Friday, May 7, 2010

butter icing

The most popular and well-known icing is quickly made using half the weight of butter to icing sugar. The flavour and colour may be varied by adding different flavourings and colourings.

Recipe - to coat and fill a 20cm (8 inch) cake

125g unsalted butter, softened
225g icing sugars, sifted
2 tsp milk
1 tsp vanilla flavouring

Place the butter in a bowl. Using a wooden poon or an electric mixer, beat until light and fluffy.
Stir in the icing sugar, milk and vanilla flavouring until evenly mixed. Then beat the icing well until light and smooth.
    Citrus - replace the milk and vanilla flavouring with orange, lemon or lime juice and 2 teaspoon finely grated orange, lemon or lime zest (Omit the zest if the icing is to be piped).
    Chocolate - 1 tablespoon cocoa powder blended with 1 tablespoon boiling water, cooled.
    Coffee - 2 teaspoon instant coffee blended with 1 teaspoon boiling water, cooled.

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