BUTTER CREAMING ICING
Recipe (1)
a. 255g – butter or margarine
b. 4 Cups – sifted icing sugar (at level) approx. 400g
c. 1 table spoon – pineapple flavour
d. 2 table spoon – milk
Procedure
1. Cream butter with electric mixer or wooden spoon until soft and the colour looks light
2. Gradually add the icing sugar – one cup at a time and continue beating on medium speed (if mixer is used)
3. Once all sugar have been properly mixed in; icing will appear dry
4. Add milk and continue beating until mixture appears light and fluffy
5. Then add the flavour (use immediately)
Recipe (2)
This gives you a white colour (butter icing)
a. 250g – vegetable shortening
b. 1 table spoon – lemon flavour
c. 5 Cups – icing sugar (at level) approx. 500g
d. 1 table spoon – warm water
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