Friday, 27 February 2009
The creamy and silky smoothness of this BUTTER ICING is a hit in my house. Use this recipe to cover sides and tops of cakes, cup cakes or muffins; or to pipe designs. I used 1 ½ measurements to coat the top and sides of my PERFECT MADEIRA CAKE and to pipe the motifs.
Ingredients – for tops and sides of an 18 cm square cake or 20 cm round tin
75 g softened butter
225 g icing sugar
1 tsp vanilla extract
1 to 3 tbsp milk
Put all ingredients but only 1 tbsp of the milk in a bowl. Blend well and using a wooden spoon or electric beaters, beat until light, smooth and fluffy, adding the extra tbsp of milk if required.
CHOCOLATE: Blend 1 tbsp cocoa powder with 1 tbsp hot water. Allow to cool before beating with the icing. Use in conjunction with the vanilla and milk.
COFFEE: Blend 2 tsp instant coffee with 1 tbsp hot water. Allow to cool before beating with the icing.Use in conjunction with the vanilla and milk.
LEMON/ORANGE/LIME: Substitute the VANILLA EXTRACT and MILK with 2 tsp of LEMON/ORANGE/LIME jest and 2 tbsp of juice.