BUT­TER­CREAM IC­ING

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 5 mins Makes enough for 12 cup­cakes or 1 full-sized cake 150g but­ter, at room temperature 2¼ cups ic­ing sugar, sifted 2 Tbsp milk, plus ex­tra if needed Beat but­ter un­til light and fluffy. Add ic­ing sugar, ½ cup at a time, beat­ing be­tween ad­di­tions. Beat in milk, adding a lit­tle ex­tra if nec­es­sary un­til a pi­peable con­sis­tency is achieved. You can beat in any flavour­ings or colour­ings of your choice. For vanilla but­ter­cream add 1 tsp vanilla ex­tract. For rasp­berry but­ter­cream add 2 Tbsp black­cur­rant cor­dial or berry juice and a few drops of red food colour­ing. For cho­co­late ic­ing add 2 tsp sifted good qual­ity co­coa.

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