How to make icing with icing sugar

Q: How do you use icing sugar?

Simply mix the Icing Sugar with water to produce a glossy glacé” icing perfect for any size cake. For butter cream icing simply cream the soft butter first. For special occasion cakes, reach for the Royal Icing for piped and firmer results.

Six simple steps to the perfect buttercream frosting for your cupcakes. It makes a delicious icing for cakes too!

Table of Contents Show

Ingredients
Optional extras
How do you mix icing sugar?
How do you use icing sugar?
How do you make simple icing?
What is the ratio of water to icing sugar?

Method

Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
Add the milk and the vanilla, then beat until creamy and smooth.
If the mixture is too stiff, add a little more milk.
Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy.
You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest.

Ingredients

600g icing sugar, sifted
300g unsalted or salted butter, softened

Optional extras

finely grated lemon zest
finely grated orange zest
a dash of vanilla extract
few drops food colouring
cocoa powder, to taste

Method

STEP 1
Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.
STEP 2
Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

RECIPE TIPS

QUANTITIES FOR BUTTERCREAM

A ratio of equal quantities of icing sugar and butter works well unless you’re adding a significant quantity of a liquid (e.g. juice of an orange or lemon or melted chocolate). If you are, you can increase the quantities of icing sugar. You might want to add as much as double. Add gradually, if you like, and make sure it is sifted, to get the consistency you want.

KEEPING THE ICING

If you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat again if necessary before using.

CELEBRATION CAKE RATIOS

10cm (4 inch) cake: 150g buttercream

13cm (5 inch) cake: 225g buttercream

15cm (6 inch) cake: 300g buttercream

18cm (7 inch) cake: 450g buttercream

20cm (8 inch) cake: 600g buttercream

23cm (9 inch) cake: 750g buttercream

25cm ((10 inch) cake: 900g buttercream

28cm (11 inch) cake: 1.2kg buttercream

30cm (12 inch) cake: 1.5kg buttercream

SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING?

Choose unsalted butter for a celebration cake. Salted is good for cupcakes.

How do you mix icing sugar?

Instructions.

First take 1 cup sugar, add it to mixer jar. Next add cornflour to it..

Blend well to a fine powder, it should be very fine. But make sure not to let the mixer jar get very hot. ... .

Next, cool down a bit then add this to a fine sieve. Sieve it well. ... .

Finally yes homemade icing sugar ready..

How do you use icing sugar?

Simply mix the Icing Sugar with water to produce a glossy “glacé” icing perfect for any size cake. For butter cream icing simply cream the soft butter first. For special occasion cakes, reach for the Royal Icing for piped and firmer results.

How do you make simple icing?

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk..

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time..