Icing for Cakes and Biscuits – Different Types and Flavours

Butter Icing

Ingredients

25g of margarine
25g of butter
1 teaspoon of vanilla essence
1 cup (250g) of icing sugar

Method

  1. Combine and mash together the margarine and butter.
  2. Stir in the icing sugar and essence.
  3. Mix well until it reaches a smooth and creamy texture.

Variations

  • For a rich chocolate flavour, stir in 1 heaped tablespoon of cocoa. Once the cake is iced, sprinkle a generous amount of grated chocolate.
  • For a nutty flavour add a teaspoon of almond essence but do not omit the vanilla essence.
  • For a citrus lemon flavour, add 1 teaspoon of fresh lemon juice and ½ a teaspoon of lemon rind. If fresh lemon is unavailable, lemon essence can be used.

Royal Icing

This is a hard set icing that melts in the mouth.

Ingredients

2 egg whites
450g of icing sugar
1 teaspoon vanilla essence
½ a teaspoon of freshly squeezed lemon juice
Food colour of your choice

Method

  1. Whisk the egg whites until soft peaks are formed.
  2. Stir in the sugar, lemon juice and essence.
  3. The mixture can be divided into several bowls with a different food colour added to each. Thoroughly mix in the food colouring.
  4. The biscuit should be iced quickly as the icing  sets (hardens) quickly.

Pour-Over Liquid Icing

Ingredients

60g of butter
30ml milk
375g of icing sugar
1 teaspoon of vanilla essence

Method

  1. Heat the butter and milk together.
  2. Stir in the essence and icing sugar.
  3. Whisk well until a creamy texture is achieved.
  4. Pour the mixture over a cooled cake or biscuit

Variations

  • For a chocolate variation, combine 20ml of cocoa to the icing mixture.
  • For a citrus flavour, add in a teaspoon of orange or lemon essence.
  • For a nutty flavour, add in 1 teaspoon of almond essence.