Icings

Butter Icing

Julie Donald
Sufficient for one cake or one batch of cupcakes
Prep Time 20 mins
Total Time 20 mins
Course Baking

Ingredients
  

  • 250 g butter room temperature
  • 1 kg icing sugar
  • 5 ml vanilla essence
  • A little milk or water or cream

Instructions
 

  • Beat the butter in a large bowl with an electric beater or wooden spoon. Add the icing sugar a little at a time and beat well. Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.
  • Add the icing sugar a little at a time and beat well.
  • Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.

Notes

Flavour variations: coffee (mix a little instant coffee with hot water)
lemon zest/juice
orange zest/juice
cocoa (heat the cocoa by mixing with boiling water to enhance taste and colour of cocoa)
cream cheese (replace half of the butter with cream cheese)
fruit purees (blend fruit and add in place of the water/milk/cream
any other essences

Royal Icing

Prep Time 10 mins
Course Baking

Ingredients
  

  • 1 egg white OR 1 tsp actiwhite in 50ml water
  • Icing sugar 1-2 cups depending on consistency required

Instructions
 

  • Sift your icing sugar. In a separeate bowl beat the egg white (or actiwhite mix) with your electric mixer. Add icing sugar a spoon at a little at a time until you reach the desired consistency.

Dark Chocolate Ganache

Prep Time 15 mins
Course Baking

Ingredients
  

  • 250 ml cream
  • 500 g dark chocolate chopped

Instructions
 

  • In a large saucepan, bring the cream to the boil. As soon as the cream starts to boil add the chocolate and switch off the heat. Stir until the chocolate has melted. Store in the fridge for 1 week or in the freezer for 1 month. Can be melted in the microwave.

Notes

Add liqueur, orange zest, spices or other flavours if desired, while the mixture is still warm.
Can be rolled into truffles or piped once it has cooled. Finish off your truffles by rolling them in icing sugar, cocoa, chopped nuts or coconut. Use as a filling for moulded chocolates, or dip in melted chocolate.
Keyword Ganache

White Chocolate Ganache

Prep Time 15 mins
Course Baking

Ingredients
  

  • 250 ml cream
  • 750 g white chocolate chopped

Instructions
 

  • In a large saucepan, bring the cream to the boil. As soon as the cream starts to boil add the chocolate and switch off the heat. Stir until the chocolate has melted. Store in the fridge for 1 week or in the freezer for 1 month. Can be melted in the microwave.

Notes

Add liqueur, orange zest, spices or other flavours if desired, while the mixture is still warm.
Can be rolled into truffles or piped once it has cooled. Finish off your truffles by rolling them in icing sugar, cocoa, chopped nuts or coconut. Use as a filling for moulded chocolates, or dip in melted chocolate.
Keyword Ganache