Butter Icing or American Butter Cream
This is the most simple icing to make and is perfectly delicious!
More icing sugar can be added to make it more cost effective. This same recipe can also be made with margarine or half butter/half marg.
This icing can be flavoured with any flavourant, fruit puree or essence.
Can be stored for 3 months in the freezer or up to a week in the fridge.
Butter Icing
Sufficient for one cake or one batch of cupcakes
Ingredients
- 250 g butter room temperature
- 1 kg icing sugar
- 5 ml vanilla essence
- A little milk or water or cream
Instructions
- Beat the butter in a large bowl with an electric beater or wooden spoon. Add the icing sugar a little at a time and beat well. Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.
- Add the icing sugar a little at a time and beat well.
- Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.
Notes
Flavour variations: coffee (mix a little instant coffee with hot water)
lemon zest/juice
orange zest/juice
cocoa (heat the cocoa by mixing with boiling water to enhance taste and colour of cocoa)
cream cheese (replace half of the butter with cream cheese)
fruit purees (blend fruit and add in place of the water/milk/cream
any other essences