ICINGS AND FROSTINGS
VIENNA CREAM FROSTING
125g butter, softened 1½ cups icing sugar
1.Assemble the Mixer using wire whisk or scraper beater.
2.Using Creaming/Beating setting, beat the butter until light and creamy, about 3 minutes.
3.Using Folding/Kneading setting gradually add half the icing sugar, then the milk and remaining icing sugar, mix until just combined.
4.Using Creaming /beating setting beat until frosting is light and fluffy.
CREAM CHEESE FROSTING
250g cream cheese, softened and cut into cubes
50g butter, chopped
1 teaspoon vanilla essence or 1 tablespoon lemon juice ½ cup icing sugar, sifted
1.Assemble the Mixer using the wire whisk.or scraper beater.
2.Using Creaming/Beating setting, beat cream cheese and butter together until light and creamy, about 2 to 3 minutes.
3.Add the vanilla essence,mix until well combined.
4.Using Folding/Kneading setting gradually add the icing sugar until ingredints are well combined.
5.Using Creaming,Beating setting beat until frosting is light and fluffy.
WHITE VANILLA ICING
2 cups icing sugar, sifted
1 teaspoon butter, softened
2 tablespoons water
½ teaspoon vanilla essence
1.Assemble Mixer using scraper beater.
2.Using Folding/Kneading setting, beat all ingredients together until
well combined.
3.Using Creaming/beating setting beat until icing is smooth. Add a little extra water if necessary to mix to a spreadable consistency.
VARIATIONS:
CHOCOLATE ICING
Sift 1 tablespoon cocoa with the icing sugar.
COFFEE ICING
Heat the 2 tablespoons water and stir in 2 teaspoons instant coffee until dissolved.
COLOURED VANILLA ICING
For lightly coloured icing add
is achieved.
Examples
Pink Icing —
Purple/Mauve Icing —
Orange Icing —
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