Icing
Find a variety of icing recipes below, great for covering cupcakes and larger cakes!
Buttercream
*Enough to top 12 cupcakes*
Ingredients:
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225g icing sugar
100g unsalted butter
1/2 tsp vanilla extract (optional)
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Method...
1. Beat everything together in a large bowl for a few minutes until light and fluffy.
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2. Add some gel food colouring for some more colourful buttercream if desired!
Chocolate Gnache
A rich chocolatey icing, great for using to cover cupcakes, larger cakes and puddings.
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This recipe is super easy, as it requires equal parts chocolate to double cream!
Ingredients:
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100g chocolate (chopped)
100ml double cream
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Method...​
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1. Put the cream in a pan over a low heat until it is just simmering.
2. Pour the cream over a bowl of the chopped chocolate and stir until combined and all the chocolate is melted.
3. Let it cool slightly, and then put in the fridge to set.
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For an easier spread, remove from the fridge for a little while before spreading.
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Raspberry Buttercream
Ingredients:
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100g raspberries
1 tbsp icing sugar
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Method:
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1. Put the ingredients into a pan over a low heat and stir occasionally for ~10 mins until the raspberries have broken down
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2. Take off the heat, and strain mix through fine sieve of muslin cloth into a jug / bowl, so the juice runs through, but the seeds are seperated.
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3. Add the raspberry coulis to the buttercream mix (quantity depending on taste, consistency desired) for a fruity, raspberry buttercream.