Vanilla buttercream Icing
Whip up this creamy butter icing in less than 2 mins for frosting your cake and you will not believe that your ultimate chocolate cake dream is right in front of you!
My personal opinion is that you should never use butter for this recipe despite it being named ‘Butter Icing’. Butter leaves a lumpy heap in cold weather and melts soon in hot weather. Also, it is very dense and sticky too. Good quality spread or margarine is the best choice to make butter icing which will never let you down in taste as well as in texture. It will come out light, creamy, and satin silk, making it a joy to frost your cake!
Ingredients Amounts
| Icing sugar | 300 g |
| Margarine/Butter | 125 g |
| Fresh milk | 3 tbsp |
| Lemon juice | 1 tsp |
| Vanilla essence | 1 tsp |
Let’s whip it:
- Swift icing sugar to get rid of hard bits
- Beat the icing sugar and margarine together (margarine should be under room temperature before use)
- Add milk, vanilla, and lemon
- Beat at high speed until the consistency is creamy
- You can frost your cake now!
- The excess frosting could be stored in a plastic box and placed in the fridge for up to a month
Chocolate Buttercream Icing
What you'll need;
Ingredients Amounts
| Icing sugar | 300 g |
| Margarine or Spread | 125 g |
| Fresh milk | 3 tbsp |
| Cocoa Powder | 4-5 tbsp |
| Lemon juice | 1 tsp |
| Vanilla essence | 1 tbsp |
Let’s whip it;
- Swift icing sugar to get rid of hard bits
- Beat the icing sugar and margarine together until creamy
- Add cocoa powder and mix
- Add milk, vanilla, and lemon.
- Beat at high speed until the consistency is silky and creamy
- You can frost your cake now
- The excess frosting could be stored in a plastic box and placed in the fridge for up to a month
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