Saturday, January 28, 2012

Cupcake Icing

  My Version

The idea of whipping raw eggs for icing somehow doesn't seem appealing to me. Therefore, I have experimented with so many different ingredients before coming up with this soft yet firm icing which does retain the shapes it is piped into.

To make cupcakes, refer to my cupcakes recipe.

Ingredients :

Icing Sugar

4 cups
Softened Butter

1/2 cup
Whipping cream (unsweetened)

1/2 cup
Vanilla essense

1 teaspoon

Additional Ingredients:

Food colour

Few drops of required colours will do.

1/2 teaspoon
Coco powder

1/2 cup if you only require chocolate icing.
1/4 cups if you want mixed icing.

Preparation Method :

You can make the icing together or in batches. Into a mixing bowl measure out the icing sugar.

Add the softened butter.

Pour in the whipping cream and add the vanilla essence.

Whip this into a fine icing paste.

You can part the paste into portions and use each portions to make different coloured or flavoured icing. A little creativity will surely come handy at this stage.
For pink icing 2-3 drops of red colour is more than enough.

Blend the colour in well.

For chocolate flavouring, use coco powder.

For coffee flavouring reduce coco a little and mix in some espresso powder.

Check out the different essences you get in the store. experiment and perfect your skills.

Use the preferred design nozzle. Turn the top edge over of the icing bag. Scoop the paste into an icing bag. Make sure you only fill half way through. This will give you a better control while icing. Bring the side back up and twist the edge to push down the icing to the bottom of the pipe.

Practice into the mixing bowl and reuse the same again.
Now its time to get a little creative. Go ahead and decorate your cupcakes.

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