Butter cream icing

Butter cream icing

Vienna icing

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From
Encyclopedia of Food and Cookery

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

Ingredients

Quantity Ingredient
125g butter
185g pure icing sugar, sifted
1 tablespoon sherry
few drops natural vanilla extract

Method

  1. Beat butter until light and creamy, then gradually beat in half the icing sugar. Beat in sherry alternately with remaining sugar. Stir in vanilla. Sufficient to fill a Swiss roll or top a 20 cm cake.

Variations

  • Chocolate butter cream icing: Sift 1 tablespoon cocoa powder with icing sugar.

    Orange butter cream icing: Add 1 teaspoon grated orange zest to icing sugar, and use 1 tablespoon orange juice in place of sherry.

    Lemon butter cream icing: Add 1 teaspoon grated lemon zest to icing sugar, and use 1 tablespoon lemon juice in place of sherry.

    Walnut butter cream icing: Fold in 2 tablespoons finely chopped walnuts after mixing.

    Liqueur butter cream icing: Use 1 tablespoon Grand Marnier, crème de menthe, crème de cacao, etc., in place of sherry.
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