Butter Cream Icing Recipes / Chocolate Icing

Made this rose swirl cake last weekend for a friend.  I used 1M (Wilton) piping tip for this rose swirl.

The measure below is for a small cake, you may double it for an 8in cake.
125g butter
2 1/2 cups or 330g icing sugar
1-4 tablespoons of milk or cream

1 tablespoon vanilla extract

Leave the butter to soften at room temperature, but not too soft.

Sieve the icing sugar. Do not skip this bit...you'll regret it later.

In your mixer beat together the butter and the icing sugar.

Add the vanilla extract and 2 tablespoon of milk or cream until smooth and light in color. 

This is optional for you to add extra spoons of milk until the desired consistency is reached.

Color your frosting with your choice of color.

You may want to add 50g of shortening for a stiffer swirl.

Mint Butter cream - add 1 tablespoon of mint flavor and green coloring. 

Chocolate butter cream frosting - 

120g butter
1 1/3 cups icing sugar
1/2 cup cocoa powder
1-2 tsp milk

Leave the butter to soften at room temperature then beat together with the icing sugar and cocoa powder and 1 tsp of milk. Beat until smooth adding extra tsp of milk if needed.

Coffee Buttercream Frosting 

Dissolve 1/4 teaspoon of instant coffee in 1/4 teaspoon of boiling water. Add it in with you first tablespoon of milk in the basic buttercream recipe above.

Also see below, post on 'all about chocolate icing'.

         

Enjoy...jue