Butter Cream Icing: - Splodge of butter (softened) or margarine (maybe about 30g?) - heap of icing sugar/powdered sugar/whatever it's called here - it should be all sugar, anyway and not with stuff mixed in to make it icing already
mix in a bowl with a knife. you should get a pretty thick mixture. (somewhere between thick cake batter and biscuit dough)
Add a dash or milk - this stops it tasting like butter and sugar mixed together (it works. go figure *shrug*) and whatever flavourings you want - plain cocoa powder (added with the sugar) works well, as does vanilla essence and grated lemon rind and stuff like that. You can colour it easily if it's a plain colour, too.
You should be able to spread it on the cake like - it should sit nicely and not drip anywhere and it can be piped if you want to make pretty pictures on the cake.
I recommend making a few sample batches to practice getting it right. Of course, this does mean you have to eat it if you haven't made a cake... Wouldn't want to waste it :P (Such a chore!)
(I have recipes for insane honey marshmallow icing that is sticky and sweet and tries to take over the world and I think a cream cheese icing that goes really well with carrot cake in a notebook at home, but I can't pass them on until at least Tues. night.)
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branchandroot
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Date: 2008-03-17 01:50 pm (UTC)Butter Cream Icing:
- Splodge of butter (softened) or margarine (maybe about 30g?)
- heap of icing sugar/powdered sugar/whatever it's called here - it should be all sugar, anyway and not with stuff mixed in to make it icing already
mix in a bowl with a knife. you should get a pretty thick mixture. (somewhere between thick cake batter and biscuit dough)
Add a dash or milk - this stops it tasting like butter and sugar mixed together (it works. go figure *shrug*) and whatever flavourings you want - plain cocoa powder (added with the sugar) works well, as does vanilla essence and grated lemon rind and stuff like that. You can colour it easily if it's a plain colour, too.
You should be able to spread it on the cake like - it should sit nicely and not drip anywhere and it can be piped if you want to make pretty pictures on the cake.
I recommend making a few sample batches to practice getting it right. Of course, this does mean you have to eat it if you haven't made a cake... Wouldn't want to waste it :P (Such a chore!)
(I have recipes for insane honey marshmallow icing that is sticky and sweet and tries to take over the world and I think a cream cheese icing that goes really well with carrot cake in a notebook at home, but I can't pass them on until at least Tues. night.)