1 April 2013

Handbook of icings

Seeing as icings are used pretty interchangeably, I've included all my go-to's here. The first two are taken more or less directly from the Hummingbird Bakery; any others are my own variants or are credited:

TIP: Beat the butter before adding the icing sugar. It will give you an idea of whether or not it is soft enough, and will make any other ingredients easier to incorporate. Either that, or start it all off by hand.

Basic Buttercream:
  • 250g icing sugar, sifted a couple of times
  • 80g butter, softened
  • 25ml milk (whole)
  • A few drops of vanilla extract
Gently cream the icing sugar and butter together, starting it off by hand to save mess. Start to beat, adding milk a drop at a time until you have the right consistency. The icing should be stiff enough to hold it's shape for piping. Continue to beat for at least five minutes with an electric mixer until the icing is nice and light. Transfer into a piping bag, and get icing!

Cream Cheese frosting

  •  300g icing sugar
  • 50g softened butter
  • 125g cream cheese, cold
Beat the icing sugar and butter together with an electric whisk on a low speed until well mixed. Add the cream cheese and beat until incorporated. Turn up to a high speed and beat for a good five minutes.

 Chocolate Buttercream
  • 250g icing sugar
  • 100g softened butter
  • 1/2 tsp vanilla extract
  • 50g chocolate, melted (I think this is best with white, but you decide...)
Beat the icing sugar, butter and vanilla extract together for five minutes, before adding in the melted chocolate. 


Lemon Buttercream:

  • 250g icing sugar, sifted a couple of times
  • 50g butter, softened
  •  Zest of 1 lemon
  • 3 tsp lemon curd
  • Milk -I needed 10-15ml.
Gently cream the icing sugar and butter together. Add the zest and curd, then start to beat, adding milk a drop at a time until you have the right consistency. The icing should be stiff enough to hold it's shape for piping. Continue to beat for at least five minutes before icing.
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