butter icing

Delicious Frosting/Icing For Cakes

1 Buttercream Icing

Buttercream icing

Whip up this creamy butter icing in less than 2 mins for frosting your cake and it will whisper a delicious story to anyone who tastes a slice from it!

My personal opinion is that you should never use butter for this recipe despite it is being named as ‘Butter Icing’. Butter leaves a lumpy heap and melts soon. 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. It will come out light, creamy and satin silk, making it a joy to frost your cake!

Ingredients:

Icing sugar (Swift using a sieve to get rid of hard bits)300 g
Margarine or Spread (I use Stork UK brand)
Under room temperature
125 g
Fresh milk3 tbsp
Lemon juice1 tsp
Vanilla essence1 from bottle cap

Let’s whip it:

  • Swift icing sugar to get rid of hard bits
  • Beat icing sugar and margarine together
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistency is creamy
  • You can frost your cake now!

2 Chocolate Buttercream Frosting

Ingredients:

Icing sugar (Swift using a sieve to get rid of hard bits)300 g
Margarine or Spread (I use Stork UK brand)
Under room temperature
125 g
Fresh milk3 tbsp
Cocoa Powder4-5 tbsp
Lemon juice1 tsp
Vanilla essence1 from bottle cap

Let’s whip it;

  • Swift icing sugar to get rid of hard bits
  • Beat icing sugar and margarine together until creamy
  • Add cocoa powder and mix
  • Add milk, vanilla and lemon.
  • Beat in 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 place in the fridge up to a month

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Victoria Sponge for Valentine's day

Victoria Sponge Cake With Silky Butter Cream Icing- Lusciously Rich Cake For Any Occassion

This lusciously rich Victoria Sponge cake, topped with creamy butter icing and sandwitched with homemade strawberry jam, is an ideal creation for any occassion.

Victoria Sponge, named after the Queen Victoria,  who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England.  Traditionally, this cake is round in shape and the top is dusted with icing sugar.  However, I made both heart shapes and round shaped cakes and  smeared butter icing generously on the top to make them yummier!

Now that the strawberries are in season, it will take less than half an hour to make fresh and juicy jam at home to fill this sponge.  Please click on the link below for my easy jam recipe.  I must emphasise that the enticing flavours in this homemade strawberry  jam complements hugely to the delicious taste of this cake.  If the time doesn’t permit to make the jam or you are in a region where straws are hard to come by, then opt for the best brand of strawberry jam in the shop shelves.

strawberry jam

Also, the butter icing should be smooth and creamy to enhance the overall taste.  I used Stork spread for this purpose and am quite happy with the outcome.  However, you can opt for any soft butter of your choice, but remember to stick to the right proportions and whisk it until silky and smooth.




Ingredients needed to make the sponge :

Self Raising flour / Cake flour250 g
Margerine or melted butter under room tempreture250 g
Caster sugar250 g
Eggs under room temp4
Milk3 tbsp
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s start :

Let’s make it: Set the oven to 180 C .




Cream it

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds (1 min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Tray it

  • Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)
  • Line up the bottom of the  baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides
  • Spoon one part of the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Oven it

  • Place the tray in middle/bottom shelf of the oven (If you oven heats up too soon, set the temp. for 160 C degrees and bake the cake in the lower shelf)
  • Bake for 20 mins or the top turns golden yellow  (Never open the oven door in the initial 10 mins.  If the top is browned and the middle is not baked, do not worry, just cover the top with a parchment paper and continue to bake for further 10 mins)

Take out / Bake the next

  • After 20 mins, insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take it out from the oven and let it rest for 10 mins
  • Slowly remove from the tray and place the cake on a cooling rack
  • Now bake the rest of the batter in the same tray and let both cakes cool off completely
  • Meanwhhile, whip up the butter icing

Delicious Butter Icing Recipe

Butter icing recipe
  • Icing sugar –   300 g (Sieve twice to get the best smooth icing sugar)
  • Stork spread/ Margerine 125 g
  • Lemon juice –   1 tsp
  • Milk –  3 tbsp
  • Vanilla essence – two drops

Let’s make the icing;

  • Cream up all together using an electric hand mixer
  • The icing should have no lumpy bits but a very smooth creamy texture

Let’s ice the cake now

  • Scrape the tops gently off
  • Smear strawberry jam generously on the bottom layer
  • Then spread butter cream icing on the jam layer
  • Place the other cake on top  and sandwich the cakes
  • Spread a layer of butter cream icing on the top and decorate with strawberries or rasphberries
  • Leave in the fridge for 1/2 hr before serving
  • Dip a long knife in boiling water, wipe clean and gently cut dainty pieces
  • Serve with more strawberries on the side
  • Enjoy!
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Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

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  You will need the following items:




Self Raising flour 250 g
Margarine or butter softened 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 3 pinches
Baking powder 1 tsp

Let’s make them: Set the oven to 180 C .




Oven temperature conversion  http://happyrecipes.co.uk/oven-temperature-conversion/

Beat it

  • Beat butter and sugar together until creamy, using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it

  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix well.

Fill it

  • Fill the paper cupcake cases 3/4  th with the batter, leaving space for cakes to rise.
  • Place the cases in the cupcake tray.

cup-cake-tray-300x300cupcake-cases-300x300

Bake it

  • Pop it in to the oven.
  • Bake for 13-20 min. (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely  !!!

Let’s make the butter icing now :

 Icing sugar 300 g
Butter or Margarine 125 g
Lemon juice 1/2 tsp
Milk 1 tbsp
Liquid cake colours (red)
Vanilla A few drops

Let’s make the icing:




  • Cream up all together using an electric hand mixer .
  • Drop two drops from red liquid colour into one bowl to make pink colour.
  • Spread a layer of pink icing cream on the top.  Or, make swirls using your cake decorating kit.
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour.
  • Your pretty cup cakes are ready.

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