1 tsp vanilla essence
approx 1/4 cup water or milk
1 kg icing sugar ( either pure or icing mixture from supermarket )
( This recipe will cover an 8'' cake.)
Cream the butter and vanilla until light and fluffy, about 5 min.
Add the water ( or milk ) small amounts at a time, it will take time to incorporate, but you will get a smooth creamy icing.
Add half the icing sugar and beat well preferably with the paddle attachment,then add the remaining sugar. The more you beat it, the whiter it becomes ( you can put some Wilton White White or Chefmaster Liquid Whitener into it to make it whiter.) Adjust the consistency with either more water or more icing sugar.
There are several methods to make this delicious icing. Here is a quick one...
250g dark chocolate chopped fine
125 mls heavy cream
For white chocolate, use less cream approx 80 ml.
Microwave all together, 30 sec at a time and stir. Chocolate will look unmelted but will dissolve when stirred. Stir well and slow until very smooth and there's no lumps in it.
Adding a knob of butter at the end of cooking will give the icing a shine.
When cool you can dip the cupcakes into the ganache, or leave this to set then mix well by hand. ( Do not use a mixer, chocolate does not like air!)
Here's a great website to give you lots of hints on icings and recipes...
(Royal Icing is used for making cake decorations)
500g icing sugar
3 tblsp meringue powder ( Available from cake supply stores)
Approx 1/4 cup water
Mix all the ingredients together for approx 3 minutes.
A pre mix royal icing with added meringue powder is available in 500gr packets from the Cake Ornament Company at 165 Curramburra Rd, Ashmore. Price: $7.75
500g icing sugar
2 egg whites
1 tsp of cream of tarter ( optional ) This makes the icing harder and prevents breakages.
Beat egg whites for approx 1 minute then add icing sugar (a cup at a time) and cream of tarter.
(For a softer royal icing, omit cream of tarter and replace this with 1 teaspoon of glycerine.This will make a nice creamy royal icing.)
Go to the Wilton site for heaps of recipes and cakes with step by step guides....
250g marshmallows ( Aldi have white marshmallows 180g pkt)
Approx 500g icing sugar
2 tblsp water
Approx 1 dessertspoon of soft vegetable fat ( copha ) to make the icing more pliable and easier to work with.
( This mixture makes 750g icing.)
Put marshmallows into a microwave bowl and mix in the water.
Microwave about 30 seconds at a time for approx 1 minute or until the marshmallows have dissolved. Stir well....
Tip: It is easier to colour this at this stage if you are going to use the whole batch the same colour....
Put most of the icing sugar onto a bench that has been well greased with the soft copha, make a well and pour the marshmallows into this.
Using two plastic scrapers, one in each hand, fold in the icing sugar adding more until the icing is pliable.
When enough icing sugar has been added it will be easier to knead by hand.
Set aside mixture to rest, preferably overnight, then reknead for use.
Would you like to see other alternate icings? Go to Edna's fabulous website: