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PAge heAder.....ICINGS AND FROSTINGS
ROYAL ICING
Makes about 1 cup
INGREDIENTS
2 egg whites
pinch cream of tartar
2 ¼ cups pure icing sugar, sifted
METHOD
1. Assemble mixer using the scraper beater
and the large mixer bowl. Add egg
whites and cream of tartar into mixer
bowl. Turn mixer to LIGHT MIXING
setting until egg whites are lightly
mixed.
2. Reduce speed to KNEAD/FOLD setting
and add icing sugar, a heaped spoonful
at a time, and mix until well combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMON ICING
For 1 x 23cm cake
INGREDIENTS
3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
METHOD
1. Assemble mixer using scraper beater
and the large mixer bowl. Add icing
sugar mixture and lemon rind into mixer
bowl. Turn mixer to KNEAD/FOLD
setting and pour in lemon juice and
butter. Mix until combined.
2. Spread on cooled cake.
BUTTER CREAM ICING
For 1 x 23cm cake
INGREDIENTS
125g butter, softened
1 ½ cups icing sugar mixture, sifted
1–2 tablespoons milk
METHOD
1. Assemble mixer using scraper beater
and the large mixer bowl. Add butter
to the mixer bowl. Slowly turn mixer
to CREAM/BEAT setting and beat for
about 1–2 minutes or until pale in colour.
2. Reduce speed to KNEAD/FOLD setting
and add sugar; once added increase
speed to CREAM/BEAT setting and beat
until mixed well. Adjust thickness of
icing with milk. Spread on cooled cake.
TIP
If adding food colourings you may not
need to add any milk at all.