The joy of making, baking and decorating a cake at home – it’s one of the most creative and satisfying achievements ever.
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Three different types of icing for cakes
How to make buttercream icing
Preparation time: 5 mins
Makes 3½ cups
Ingredients
250g unsalted butter, chopped, softened
3 cups (500g) icing sugar mixture, sifted
2 Tbsp milk
Method
1. Put butter in the bowl of an electric mixer and beat on medium, using paddle attachment, until pale and fluffy.
2. Add ½ of the icing sugar and beat on low until combined.
3. Add milk and remaining icing sugar, then beat on low until combined. Increase speed to high and beat until pale and fluffy.
How to make royal icing
Preparation time: 5 mins
Makes ¾ cup
Ingredients
1 eggwhite
2 cups pure icing sugar, sifted
1 tsp lemon juice
Method
1. Put eggwhite in the bowl of an electric mixer and beat on high, using whisk attachment, until foamy.
2. Add icing sugar.
3. Add lemon juice and beat until thick and glossy.
How to make royal cream cheese frosting
Preparation time: 5 mins
Makes 5⅔ cups
Ingredients
3 x 250g blocks cream cheese, chopped, at room temperature
160g butter, softened
2 cups icing sugar mixture, sifted
1 tsp vanilla extract
Method
1. Put cream cheese in the bowl of an electric mixer and beat on medium, using paddle attachment, until smooth.
2. Add butter and beat until well combined.
3. Add icing sugar and vanilla, then beat until pale and fluffy.
How to tint frosting
For your cake’s colour palette, the sky’s the limit. To tint, add 1 drop of colouring to frosting and beat until combined. Add more colouring, 1 drop at a time, until desired colour. Remember, buttercream will always have a yellow tint and is best not used when trying to make deep blues, reds or blacks.
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