Butter cream icing

Butter cream icing

Vienna icing

By
From
Baking
Makes
a 20–23 cm cake
Photographer
Vanessa Levis

This soft and creamy icing can be swirled into decorative shapes and also used for piping.

Ingredients

Quantity Ingredient
125g butter
240g pure icing sugar, sifted
1 tablespoon sherry
a few drops vanilla essence

Method

  1. Beat the butter until light and creamy, then gradually beat in half the icing sugar. Beat in the sherry alternately with the remaining sugar. Stir in the vanilla.

Variations

  • Chocolate butter cream icing

    Sift 1 tablespoon cocoa powder with the icing sugar.

    Orange butter cream icing

    Add 1 teaspoon grated orange rind to the icing sugar, and use 1 tablespoon orange juice in place of the sherry.

    Lemon butter cream icing

    Add 1 teaspoon grated lemon rind to the the icing sugar, and use 1 tablespoon lemon juice in place of the sherry

    Walnut butter cream icing

    Fold in 2 tablespoons finely chopped walnuts after mixing.

    Liqueur butter cream icing

    Replace sherry with Grand Marnier, crème de menthe, crème de cacao, etc.
Tags:
baking
bakery
margaret
fulton
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