30g soft butter 1.5 tbsp. orange or lemon juice. Combine all in a small bowl and add enough juice to give a spreadable consistency. I just beat with an electric hand beater.
cookessentials,
Sep 2, 8:37pm
LEMON VIENNA CREAM FROSTING 125g butter 2406 icing sugar 2 tbsp lemon juice, you can also add a tsp of lemon zest if you wish.
Beat butter in a small bowl until as white as possible, gradually add half the sifted icing sugar, all the lemon juice then the remaining icing sugar.
To make ordinary Vienna cream frosting, replace the lemon juice with two tbsp mil instead.
Beat cheese and butter in a small bowl until as white as possible. Gradually beat in sifted icing sugar.
cookessentials,
Sep 2, 9:57pm
Milk Chocolate Icing
125g dark chocolate. chopped 60g butter 2 tbsp. condensed milk
Combine the chocolate, butter and milk in a small heat proof bowl, stir over hot water until smooth; cool. Beat icing with electric mixer until it thickens and slightly changes colour.
Microwave chocolate and butter in a suitable bowl till just melted; add other ingredients. Place bowl over ice (I sit it on a freezer brick) and beat until thick and forms peaks. Doesn't take long.
valentino,
Sep 2, 10:18pm
Coffee Buttercream
Dissolve 3 tsps instant coffee powder in 3 tbsps. boiling water. Place 125g butter and 1 1/2 cups icing sugar in a mixing bowl. Using electric beaters, beat until pale and creamy. Add 1/2 tsp vanilla essence, coffee mixture and 2 tsps. milk - beat for about 2 minutes or until smooth and fluffy.
valentino,
Sep 2, 10:21pm
Caramel Icing
Place 1 1/2 cups icing sugar, 1 tbsp. milk, 2 tbsps. golden syrup and 30 g softened (not melted) butter in a bowl and beat with a wooden spoon until smooth.
dibble35,
Sep 2, 10:23pm
I like the sound of this one - is it just spreadable or is it 'pipeable'. still trying to make my cupcakes into works of art (LOL) but only done spreadable icing so far and topped it with decorations - want to try piping frosting on them next
cookessentials,
Sep 2, 10:27pm
You could certainly make it stiffer with more icing sugar. The Vienna frosting is quite stiff as most frostings are. The Vienna one can be used for all sorts of things and you can change the flavour by making adjustments to the basic recipe. See post #2
valentino,
Sep 2, 10:27pm
Butterscotch Frosting
Chop 20g butter into small pieces and into a saucepan with 1/2 cup lightly packed brown sugar, stir constantly over low heat until mixture boils and the sugar dissolves, simmer for about 3 minutes. Remove from heat, add 1/3 cup sour cream and stir. Leave to cool. Place 100g softened cream cheese in a mixing bowl and beat with electric beaters until light and creamy. Gradually add the cooled butterscotch mixture, beating well after each addition.
valentino,
Sep 2, 10:34pm
A very nice white icing, ideal for any celebration type cakes or wanting that little extra of an icing for cakes.
100g white chocolate 1/4 cup cream 200 g cream cheese softened 1/3 cup icing sugar
Melt Chocolate and cream in a saucepan over low heat, cool then add cream cheese and icing sugar. Beat until smooth.
cookessentials,
Sep 2, 10:34pm
Caramel icing 60g butter 100g soft brown sugar 2 tbsp. mil 120g icing sugar ( sifted)
Melt butter in a small saucepan, add brown sugar and milk and bring to the boil, then simmer, stirring for two minutes, then cool. Stir in enough sifted icing sugar to give a spreadable consistency.
cookessentials,
Sep 2, 10:40pm
Well, we are getting some super recipes, thanks you guys.
cookessentials,
Sep 2, 10:41pm
Chocolate Cream Topping
125ml thickened cream 125g dark chocolate, chopped
Heat cream in a small saucepan until boiling. Remove from heat and add chocolate, stir until smooth. Cool until thick and pourable.
cookessentials,
Sep 2, 10:46pm
With the cream cheese frosting, you can do variations with the recipe above as the "base"
I have a great recipe for a honey and raisin cake which is topped with a honeyed cream cheese frosting. You use the cream cheese frosting and add a tablespoon of honey to the cream cheese and butter before you beat it.
cookessentials,
Sep 2, 10:50pm
Chocolate Butter Cream
125g unsalted butter, chopped 125g dark chocolate, chopped
Melt butter and chocolate in a small heat proof bowl over hot water. Cool to room temp. Beat with a wooden spoon until thick and spreadable.
kaddiew,
Sep 2, 11:21pm
Filling for sponge cake: Fold together equal quantities (or to taste) of slightly sweetened whipped cream and lemon honey.
Filling for cooked mini tart cases: Beat together equal quantities (or to taste) of cream cheese and lemon honey.
cookessentials,
Sep 2, 11:25pm
Oh, that lemon honey one is delicious. it is great for pavlova.
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