Icing and cake toppings
Have a cake recipe, but not sure how to make butter/butter cream icing? Need to know how to make royal icing or how to colour sugar or dessicated coconut? Here are some useful instructions
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Butter icing

Ingredients

  • 125g butter, softened
  • 1½ cups icing sugar, sifted
  • 2 tbsp milk

Instructions

  1. Beat butter until white.
  2. Gradually beat in half the icing sugar.
  3. Add the milk.
  4. Beat in the other half of icing sugar.

Tip

  • If you need white icing opposed to cream coloured icing, use white margerine.
  • If you need coloured butter icing, just sift in some cocoa powder while mixing, or add a drop or 2 of food colouring/colour gels, or until it is the right colour
  • Use colour gels instead of food colouring as the colours are more vibrant and won’t make your icing runny. Gels can be bought at any baking store

Royal icing

Ingredients

  • 2 egg whites
  • 2 cups icing sugar

Instructions

  1. Beat egg whites until just frothy.
  2. Gradually add sifted icing sugar, beating until stiff peaks form.

Soft biscuit icing

Ingredients

  • Icing sugar
  • Water
  • Gel food colouring

Instructions

  1. Mix sifted icing sugar and water until thick and spreadable.
  2. This icing must drip – this is ideal for shaped cookies.
  3. Flavour and colour as needed.

Coloured sugar

Ingredients

  • Castor sugar
  • Food colouring
  • Ziploc bag

Instructions

  1. Put the sugar and the food colouring into a Ziploc bag.
  2. Rub and shake the bag until the colouring is mixed with the sugar.

Green grass coconut

Ingredients

  • Desiccated coconut
  • Green food colouring
  • Ziploc bag

Instructions

  1. Create “grass” by sealing the desiccated coconut and green food colouring in a Ziploc bag.
  2. Rub the bag until the colouring is mixed with the coconut.

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