7 recipes of the most popular icings

Water icing

[caption id="attachment_46689" align="aligncenter" width="500"] Aunty Eileen's biscuits[/caption]

Decorate 20-24 biscuits

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200g icing sugar

3-4tbsp water

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1. In a bowl, add the icing sugar. Gradually add in the boiling water ½ tsp at a time until you get your desired consistency. The more water you add, the thinner the icing.


2. Add in a few drops of food colouring to give the water-icing colour.

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Royal icing

[caption id="attachment_46690" align="aligncenter" width="500"] Gingerbread House[/caption]

Will decorate a gingerbread house

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3 egg, separated

500g icing sugar

1tsp glucose

1tsp lemon juice

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1. In a grease free bowl, add the egg whites. Using an electric mixer, whisk the egg whites until they become frothy.


2. Gradually add in the icing sugar, a spoonful at a time, until all of it is incorporated.


3. Whisk in the glucose and lemon juice. Continue whisking until the icing becomes thick and holds stiff peaks. The icing will be thick and glossy.


4. To stop the icing from drying out, cover the bowl with a damp tea towel.

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Vanilla buttercream

[caption id="attachment_46691" align="aligncenter" width="500"] Sprinkle cupcakes[/caption]

Will decorate 12 cupcakes

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300g icing sugar

150g unsalted butter, softened

1 tsp vanilla extract

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1. In a large, beat together all the ingredients until smooth. This icing is perfect for decorating cupcakes and cakes.

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Cream cheese icing

[caption id="attachment_46692" align="aligncenter" width="500"] Red velvet[/caption]

Will decorate a 15cm/20cm cake

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 560g icing sugar, sifted

227g unsalted butter, softened

200g cream cheese, room temperature

1 tsp vanilla extract

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1. In a large, beat together the icing sugar and butter until smooth. Add in the cream cheese and vanilla, beat until smooth. This icing is perfect for decorating cupcakes, cakes and traybakes.

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For the Swiss meringue buttercream

[caption id="attachment_46693" align="aligncenter" width="500"] Tea cake cake[/caption]

Will decorate a 15cm/20cm cake

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4 egg whites

300g caster sugar

400g unsalted butter, softened and chopped

1 tsp vanilla extract

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1. For the Swiss meringue buttercream, place a bowl over a pot of simmering water. Add the egg whites and sugar and whisk until all of the sugar has dissolved and is no longer grainy. Remove from the heat.


2. Transfer into a free standing mixer and whisk for about 10 minutes or until completely cool.


3. Once cool, add the softened unsalted butter little by little while the mixer is on. Add the vanilla extract and whisk again.

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Italian buttercream

[caption id="attachment_46695" align="aligncenter" width="500"] Cupcakes [/caption]

Will decorate a 15cm/20cm cake

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4 large eggs, separated

¼ tsp cream or tartar

270g caster sugar

80ml water

455g unsalted butter, cubed and softened

1tsp vanilla bean paste

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1. In a clean, grease free bowl, add the egg whites and cream of tartar. Whisk the egg whites until they reach soft peaks. Reduce the speed and gradually add in 75g of caster sugar sugar. Increase the spead to form stiff peaks.


2. In a pot, over a medium heat, add the water and remaining sugar. Stir until the sugar has melted. Once the syrup begins to boil, do not stir it. Attach a sugar thermometer to the side of the pot.


3. Allow the sugar to reach about 115˚C, soft ball stage.


4. Once the sugar syrup has reached the correct temperature, slowly stream the syrup into the egg whites while the mixer is on low.


5. Once all the syrup is added, increase the speed of the mixer and whisk until the mix has cooled.


6. Once the mix has cooled, while the mixer is on medium speed, add in the cubed butter, one piece at a time. Add in the vanilla and whip until the buttercream comes together.

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Whipped chocolate ganache

[caption id="attachment_46694" align="aligncenter" width="500"] After Eight cake[/caption]

Will decorate a 15cm/20cm cake

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250g cream

250g dark chocolate, finely chopped

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1. In a pot, over a medium heat add the cream. Allow the cream to heat to a simmer and almost boiling. Alternatively you can heat the cream in the microwave.


2. In a bowl, add the chopped chocolate. Pour the hot cream over the chopped chocolate and let stand for about 3 minutes.


3. Stir together until it becomes smooth. Put the ganache in the fridge for 1 hour or until it has firmed up.


4. Once firm, remove from the fridge and using an eletric mixer, whip the ganache until it is light and fluffy.