Butter Icing
Ingredients
25g of margarine
25g of butter
1 teaspoon of vanilla essence
1 cup (250g) of icing sugar
Method
- Combine and mash together the margarine and butter.
- Stir in the icing sugar and essence.
- Mix well until it reaches a smooth and creamy texture.
Variations
- For a rich chocolate flavour, stir in 1 heaped tablespoon of cocoa. Once the cake is iced, sprinkle a generous amount of grated chocolate.
- For a nutty flavour add a teaspoon of almond essence but do not omit the vanilla essence.
- For a citrus lemon flavour, add 1 teaspoon of fresh lemon juice and ½ a teaspoon of lemon rind. If fresh lemon is unavailable, lemon essence can be used.
Royal Icing
This is a hard set icing that melts in the mouth.
Ingredients
2 egg whites
450g of icing sugar
1 teaspoon vanilla essence
½ a teaspoon of freshly squeezed lemon juice
Food colour of your choice
Method
- Whisk the egg whites until soft peaks are formed.
- Stir in the sugar, lemon juice and essence.
- The mixture can be divided into several bowls with a different food colour added to each. Thoroughly mix in the food colouring.
- The biscuit should be iced quickly as the icing sets (hardens) quickly.
Pour-Over Liquid Icing
Ingredients
60g of butter
30ml milk
375g of icing sugar
1 teaspoon of vanilla essence
Method
- Heat the butter and milk together.
- Stir in the essence and icing sugar.
- Whisk well until a creamy texture is achieved.
- Pour the mixture over a cooled cake or biscuit
Variations
- For a chocolate variation, combine 20ml of cocoa to the icing mixture.
- For a citrus flavour, add in a teaspoon of orange or lemon essence.
- For a nutty flavour, add in 1 teaspoon of almond essence.
