Icings, Frostings, Toppings, Fillings

Butter Cream Frosting 100g unsalted butter, softened 3 cups (450g) icing sugar mixture, sifted 1/4 cup (60ml) milk Beat butter in a large bowl until pale, gradually add the icing sugar mixture while beating. Add the milk and beat until well combined.

Buttercream 125g good-quality unsalted butter, at room temperature 1 teaspoon natural vanilla extract 185g (1 1/3 cups) icing sugar, sifted 2 tablespoons milk, at room temperature 1. Beat the butter in a small bowl with electric beaters until pale and fluffy. 2. Continue beating and gradually add the vanilla extract and half the icing sugar. …

Butterscotch Frosting 65g unslated butter 1/2 cup brown sugar 40ml milk 1 1/4 cups icing sugar (sifted) Put the butter and sugar in a pan over low heat and stir until the sugar has dissolved. Bring to the boil, then simmer for 2-3 minutes. Stir in the milk and set aside to cool. Once cool, …

Chocolate Buttercream 250g softened butter, preferably unsalted 500g icing sugar 1 Tbsp boiled, hot water 1 tsp vanilla essence 1. Beat the butter until soft and fluffy 2. Add the sugar, water and essence. Beat until pale and creamy. Stir 100g melted white or plain chocolate into the buttercream.

Chocolate Cream 2/3 cup thickened cream 150g white chocolate, chopped 300ml carton thickened cream, extra Bring cream to boil in small saucepan, add chocolate, remove from heat, stir until smooth; cool to room temperature. Combine extra cream and chocolate mixture in small bowl, beat with electric mixer until firm peaks form.

Chocolate Frosting 240g (1 1/3 cups) icing sugar mixture 35g (1/3 cup) cocoa powder 200g butter, at room temperature 60ml (1/4 cup) water Sift the icing sugar and cocoa together into a mixing bowl. Add the butter and water, and use electric beaters to beat until creamy.

Chocolate Ganache 300g dark or white chocolate, broken into pieces 600ml double cream 1. Place the broken chocolate into a large bowl. 2. Gently heat the cream in a saucepan and bring up to boiling point. Remove from the heat and pour over the chocolate. 3. Leave for 3 minutes then stir until the chocolate …

Cream Cheese Frosting 250g cream cheese ( softened and cut into small pieces) 1 1/2 Tablespoons unsalted butter 1 teaspoon Vanilla extract 1 cup icing sugar (sifted) Beat cream cheese, butter and vanilla until smooth. Gradually add icing sugar.

Vienna Cream 125g butter 1 1/2 cups icing sugar 2 tablespoons milk Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing …

Whipped Chocolate Buttercream 100g unslated butter 100g milk chocolate 1/2 teaspoon vanilla extract 1 cup icing sugar (sifted) 1 Tablespoon cocoa powder Beat butter for 3-4 min until smooth and creamy. Add the melted chocolate and beat until smooth. Add the vanilla, the gradually add the icing sugar and cocoa and beat until creamy and …

White Chocolate Cream Cheese Icing 100 g white chocolate 1/4 cup (60 ml) cream 200 g cream cheese, softened 1/3 cup (40 g) icing sugar Melt the chocolate and cream in a small saucepan over low heat until smooth. Cool slightly, add to the cream cheese and icing sugar and beat until smooth.

White Ganache 200g White Chocolate (finely chopped) 1/4 cup pure cream Put chocolate and cream in a microwave proof bowl and microwave for 1-2 minutes. Remove, mix and repeat microwaving until smooth. Leave for 5 minutes and then whisk with a hand whisk. Best if made a day ahead to allow it to set.

Yoghurt Frosting 300g icing sugar 2 tbsp vanilla yoghurt Mix together until smooth.