Cake Icing Recipe

Chocolate Indulgence
Creative Commons License photo credit: *saxon*

The measurement are for a 1/2 – 1 kg cake

Initial Spread : This is the basic spread to beging with any icing on the cake

  • Cream 200 gms of butter
  • Add 3 tbsp of icing sugar (heaped) little by little and cream well

Butter Icing (for piping)

  • Keep adding icing sugar to the Initial spread (above) little by little while beating well.
  • Stop once the butter looses its shine and form peals

Hard Butter Icing

  • To Butter icing keep adding icing sugar till the time the icing forms a ball and leaves the sides of the bowl
  • Approximately 600 gms of icing sugar will be required for 200 gms butter

Parchment Icing

Gelatine – 1 tsp

Water – 1 Tbsp

Icing sugar – 125 gms

  • Dissolve gelatine in water and melt it over fire.
  • Add icing sugar little by little and knead to a fine ball

Glaze Icing

Sugar – 225 gms

Hot water – 2-3 tbsp

  • Beat water with icing sugar till it coats the spoon

Royal Icing

Egg white – 1 no

Icing sugar – 225 gms

Lemon juice – 1tsp

  • Beat egg whites lightly then gradually beat in half of the icing sugar.
  • Beat until smooth and white.
  • Continue till it forms soft peals

Fondant Icing

Gelatine – 1 and 1/4 tbsp

Liquid glucose – 1 and 1/2 tbsp

Water – 1/8 cup

Glycerine – 1 tsp

Icing sugar – 3 and 1/2 cups

  • Soak gelatine
  • Warm liquid glucose amd soaked gelatine in a double boiler
  • Make a well in the icing sugar and pour the above the mixture into it
  • Knead well into a pliable dough

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