Here to learn how to make icing? From luscious butter cream to silky chocolate ganache, these recipes have every cake covered!
Each recipe makes 1 quantity of icing, which is usually enough to cover the top and sides of a 20cm cake. If you’re making a layered cake, a train cake, or a batch of cupcakes, you will need to double the quantities.
How to make butter cream icing (Vienna Cream)
Best for: Butter cream is the go-to icing for cupcakes, butter cake, simple birthday cakes, and loaf cakes.
Basic butter cream is also called ‘Vienna Cream’ in our iconic Children’s Birthday Cake Book recipes. The flavour can be varied by adding any extract, essence or citrus rind, you like.
Ingredients
- 125g (4 ounces) unsalted butter, softened
- 1½ cups (240g) icing (confectioners’) sugar
- 2 tablespoons milk
Method
Beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar.
Chocolate variation: Sift ⅓ cup (35g) cocoa powder in with the first batch of icing sugar.
How to make fluffy frosting
Best for: Fluffy frosting is usually used for light sponge cakes, layer cakes, and whimsical party cakes that need a cloud-like finish.
For best results, frosting should be applied to a cake on the day it is to be served. While you can frost the cake the day before, the frosting will become crisp and lose its glossy appearance, much like a meringue.
Ingredients
- 1 cup (220g) caster (superfine) sugar
- ⅓ cup (80ml) water
- 2 egg whites
Method
Combine sugar and the water in a small saucepan; stir with a wooden spoon over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick, but not coloured. When the syrup is thick, remove pan from the heat and allow bubbles to subside, then drop 1 teaspoon of the syrup into a cup of cold water; the syrup should form a ball of soft sticky toffee. (If a sugar thermometer is available, the syrup will be ready when it reaches 114°C/240°F). The syrup should not be changed in colour; if it has, it has been cooked for too long and you will have to discard it and start again.
While the syrup is boiling, and after about four minutes, beat the egg whites in a small bowl with an electric mixer until stiff; keep beating (or the whites will deflate) until syrup reaches the correct temperature.
When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. If the syrup is added too quickly to the egg whites the frosting will not thicken. Continue beating and adding syrup until all syrup is used. Continue to beat until frosting stands in stiff peaks (frosting should be barely warm).
How to make ganache
Best for: A rich and glossy icing ideal for decadent celebration cakes, mud cakes, and tortes.
Ganache is a mixture of melted chocolate and cream. It’s wonderfully simple to make and versatile to use. It can be used while it’s still warm as a glaze over a cake. Or, let the ganache partly set, either at a cool room temperature or in the fridge, then beat it with a wooden spoon until it’s spreadable – making it a perfect filling or frosting.
Ganache can be whipped with an electric mixer until it increases in volume and becomes fluffy, making it ideal for a frosting or filling.
Ganache will keep in the fridge, covered tightly, for about two weeks (stand at room temperature to soften before use), or frozen for 3 months. Thaw overnight in the refrigerator, or thaw it in the microwave oven, using short bursts of power.
White chocolate ganache
Makes enough to cover a deep 20cm (8-inch) round cake.
Ingredients
- 360g (11½ ounces) white chocolate
- ½ cup (125ml) pouring cream
Method
Break chocolate roughly into a food processor; process until finely chopped. Bring cream to the boil in a small saucepan; remove from heat. Add chocolate to cream; stir until ganache is smooth. Cool mixture to room temperature if not being used as a glaze (in which case use while warm and pourable) before beating or whipping to the desired consistency.
Dark or milk chocolate ganache
Follow the recipe for the white chocolate ganache but substitute 200g (6½ ounces) milk or dark chocolate for the white chocolate.
Whipping ganache
Cool the ganache in the fridge for around 30 minutes or until it becomes thick and spreadable, stirring occasionally. Whip the ganache with an electric mixer until it increases in volume and becomes light and fluffy.
How to make royal icing
Best for: Intricate piping, biscuit decorating, and traditional fruitcakes that call for a smooth, hard-drying finish.
Royal icing must be kept covered, either with a well wrung out wet cloth then plastic wrap, or with the plastic wrap pressed onto the surface of the icing. Royal icing develops a crust when it’s left open to the air – this often makes the icing unusable, particularly for piping.
Ingredients
- 1½ cups (240g) pure icing (confectioners’) sugar
- 1 egg white
- ½ teaspoon lemon juice
Method
Sift icing sugar through a very fine sieve. Lightly beat egg white in a small bowl with an electric mixer; add icing sugar, a tablespoon at a time. When icing reaches firm peaks, use a wooden spoon to beat in the lemon juice.
How to make fluffy mock cream frosting
Best for: Nostalgic bakery-style cakes, cream buns, and sponge rolls.
Ingredients
- 2 tablespoons milk
- ⅓ cup (80ml) water
- 1 cup (220g) caster (superfine) sugar
- 1 teaspoon powdered gelatine
- 2 tablespoons water, extra
- 250g (8 ounces) unsalted butter, softened
- 1 teaspoon vanilla extract
Method
Combine milk, the water and sugar in a small saucepan; stir syrup over low heat, without boiling, until sugar is dissolved. Sprinkle gelatine over the extra water in a cup, add to pan; stir syrup until gelatine is dissolved. Cool to room temperature.
Beat the butter and extract in a small bowl with an electric mixer until as white as possible. With motor operating, gradually pour in cold syrup, in a thin steady stream; beat until light and fluffy. Mixture will thicken more on standing.
How to make glacé icing (glaze)
Best for: A quick-and-easy choice for drizzling over cakes, finger buns, and homemade slices.
Ingredients
- 2¼ cups (360g) icing (confectioners’) sugar
- ¼ cup (60ml) water, approximately
Method
Sift icing sugar into a heatproof bowl, stir in enough water to give a firm paste. Colour as desired. Stir the paste over a medium pan of hot water (water should not touch bottom of the bowl) until icing is spreadable; do not overheat. The bottom of the bowl should feel warm (not hot) to the touch. Use immediately.
Ready-made icing
Best for: Ready-made icing, also called fondant, is the best pick for wedding cakes, novelty cakes, and any cake needing a smooth, professional-looking finish.
Ready-made icing, also called fondant, is available from cake-decorating suppliers and supermarkets. There are several brands available. This is very easy to use. Break off as much icing as you need; re-wrap remaining icing to exclude the air or a crust will develop, which will spoil the smooth texture of the icing.
Knead the piece of icing on a surface lightly dusted with sifted icing sugar. If colouring the icing, work tiny amounts of the colour through the icing (icing can be purchased in limited colours). The icing should be smooth and free from stickiness. Only work with small amounts of icing at a time as the air will dry it out. Cover any rolled-out icing with plastic wrap.
