Icing Recipes – How To Make Butter Icing, Chocolate Icing and More!

Icing Recipes – How To Make Butter Icing, Chocolate Icing and More!

We hope you enjoy these icing recipes as much as our members have! Click to fast scroll down to a particular recipe or for more inspiration, check out our Sweets, Cakes and Desserts forum.

Member Tip: For a glossy, harder icing, add 1-2 tablespoons of pavlova egg to your normal butter icing recipe, as it has egg white powder in it. Egg white is what goes hard and glossy over time. Thanks Christy!

Member Tip: “The secret to making icing black is to make it blue first, then add the black food colouring. If you just add the black to white icing it will turn grey. You need to make it a different colour first, blue is the closest/darkest. There is also another secret when making red too as adding just red to white icing will turn pink. You have to make it orange first and then add the red to the orange icing.” Thanks ShootingStar!

Passionfruit Icing

– posted by Onyx

Ingredients:

150g softened unsalted butter
500g icing sugar, sifted
1/3 cup passionfruit pulp
Yellow food colouring
1 tbsp milk

Procedure:

Simply combine the butter and icing sugar, beating until smooth. Add the remaining ingredients and mix well.

White Chocolate Vanilla Icing

– posted by kimmi

Ingredients:

312grams Caster Sugar
5 egg whites
500g butter (room temp)
1 1/2 teaspoons vanilla essence
250g white chocolate melted (but cooled)

Procedure:

  1. Start with the caster sugar and egg whites in a bowl over simmering water and beat until sugar has dissolved (I use electric beaters but a whisk will do).
  2. Next, put the mixture into your mixer bowl and add the vanilla essence, keep whisking the mixture until its cool.
  3. Add the soft butter and beat together (don’t worry if it looks like its curdled).
  4. Add the melted chocolate and beat. and it’s done. This will cover a 10″ cake (if you have a lot of leftovers you can freeze it).

French Cream Icing

– posted by Netix

Ingredients:

5 tbsp plain flour
1 cup milk
225g butter, soft
1 cup caster sugar
1 tsp vanilla essence

Procedure:

  1. Whisk flour and milk together in a small non-stick saucepan over low heat.
  2. Stir with whisk continually until thick and starting to boil. (mine never boil, they just seemed too thick, but I do cook them for a few minutes).
  3. Remove from heat, spread over a cold dinner plate to cool faster, stirring and turning over with a rubber spatula to speed things up a bit. Give the odd stir and turn while whipping the butter. It must be completely cool before adding to the rest of the ingredients.
  4. Whip butter until fluffy.
  5. Add sugar and vanilla, beat until mixture is smooth and sugar is dissolved.
  6. Add the cooled flour mixture to the butter mixture, beat until smooth and stands in peaks.
  7. Spread over cupcakes (makes more than enough for 24 cupcakes, maybe even 36), or use to fill and spread over the two round cakes.

Butter Icing

– posted by Rouge

Ingredients:

200g butter
200g icing sugar
1 teaspoon vanilla

Procedure:

Beat the butter till soft (I use unsalted) and pale, then add icing sugar and vanilla, mix on low to combine then on high till pale. You can then divide up how you like and add colourings.

Rose Water Frosting

– posted by Rouge

This is a Martha Stewart recipe.

Ingredients:

4 ounces cream cheese
1/4 cup sifted confectioners’ sugar
1 1/2 teaspoons rose water (can locate this from most Asian grocers)
1 1/2 teaspoons milk, plus more if needed
Gel-paste food colouring (or pink food dye)

Procedure:

  1. In a medium bowl, beat the cream cheese and the sugar with a wooden spoon until the mixture is smooth (or use a mixer).
  2. Add the rose water and the milk, and continue to beat the mixture until it is smooth.
  3. Tint the frosting, and use it immediately. Makes 1/2 cup, enough to fully coat 6-8 cupcakes.

Cream Cheese Frosting

– posted by mummy of many

Ingredients:

30g butter
1 & 1/2 cups of icing sugar
60g cream cheese
1 teaspoon lemon rind
1 tablespoon lemon juice
1/2 cup coconut

Beat butter and cream cheese until creamy. Add remaining ingredients, beating well. Spread on cake and sprinkle with coconut, or decorate as desired. I like this Icing for the kids, as it doesn’t run everywhere.

Lemon Icing

– posted by mummy of many

Ingredients:

1/2 cup of icing sugar
2 teaspoons lemon juice
1 teaspoon butter

Sift icing sugar into the basin. Add lemon juice and butter and stir until smooth. Place basin over a hot pan of hot water and stir until glossy. Spread over cake or cupcakes as required.

Member Tip: For an additive-free icing colouring, try 1 tablespoon beetroot puree in your icing mixture instead of 3-4 drops of food colour. Thanks, Christy!

Kelly Winder

Kelly Winder is the Creator of BellyBelly. She's also a writer, was a doula, and a mother to three children. Kelly is passionate about helping parents and parents-to-be to feel more confident and informed about all things related to pregnancy, birth and parenting. Her other loves include travel, tea, and animal rights and welfare.

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