Recipes

ROYAL ICING

Ingredients:
20g Acti-white or Egg White Powder
100ml cold water
600g pure icing sugar (not icing sugar mix)

Method:
1. Soak Acti-white (or egg white powder) in the water for 20 minutes.
2. In a mixing bowl add the pure icing sugar and the egg white/water mix.
3. Using an electric hand mixer, beat for 2−3 minutes on fast speed to the consistency required.

Notes:
  • The addition of acetic acid  improves the overall quality of the Royal Icing.
  • Royal icing can be coloured with powder or water-based colours such as Sprinks Gel, Colour Mill Aqua blend, Creative Cake Decorating petal dust.

Recipe courtesy of Bakels.

 

AMERICAN BUTTERCREAM

Ingredients:
125g unsalted butter (room temperature)
1 1/2 cups soft icing mixture (or pure icing sugar)
1 tablespoon milk

Method:
1. Using an electric mixer, beat butter in a bowl until pale.
2. Gradually add icing sugar mixture and milk, beating constantly until combined.
3. Add any colour or flavour and mix for 3 minutes on medium speed, then reduce speed to lowest speed and mix for 2 minutes to reduce air bubbles.

This quantity covers a 20cm round cake or 12 piped cupcakes.

 

ERMINE (cooked flour) FROSTING

This frosting is not sweet and it is also egg-free, so an alternative to Swiss and Italian Meringue buttercreams.

Ingredients:
400g granulated sugar
85 g plain flour
500ml full cream milk
450g  unsalted butter (room temperature)
2 teaspoon vanilla extract
¼ teaspoon salt

Method:

    1. Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it!

      2. Slowly add in your milk while whisking to combine, and bring your heat to medium-high. Bring the mixture to a simmer, whisk continuously until it is thick and custard-like. Once it's simmering, cook for one minute more.

      (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl.

        3. Transfer the mixture into a heat-proof bowl. Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool in the refrigerator for a few hours or overnight. Make sure the mixture is completely cool or it will melt your butter.

          4. Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes. Once the butter is fluffy, slowly add the flour mixture a spoonful at a time into your butter as your whip. Incorporating slowly ensures a smooth buttercream. 

          5. Add in your vanilla and salt, then mix until everything is creamy. Use it to frost your cooled cake. This buttercream will set quickly, so it's best used immediately.

          Recipe courtesy of SugarGeekShow.com