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Different types of icings part 2

I everyone today ill be telling you how to make a variety of different icings.


Fudge icing
  • 100g/3 1/2 oz caster sugar
  • 90 ml/3 fl evaporated milk
  • 40g/1 1/2, oz butter s
  • 1/4 tsp vanilla extract
Step 1-Place the sugar and evaporated milk into in a saucepan and stir, then heat gently until the sugar has dissolved.

Step 2-Bring to the boil then reduce the heat and simmer for 5-6 minutes. Remove from the heat and add the butter and vanilla and whisk until smooth.

Step 3-Leave to cool, cover and chill for 2 hours until thick.


Butterscotch icing
  • 55g/2 oz butter
  • 100g g/3 1/2 oz soft light brown sugar
  • pinch of salt
  • 90ml/ 3 fl oz evaporated milk
  • 225 g/8 oz icing sugar
  • 1/2 tsp vanilla extract
Step 1-Place the butter ,brown sugar, salt and evaporated milk in a saucepan and heat until the sugar has dissolved.

Step 2-Then stir until smooth, remove from the heat and leave to cool slightly.

Step 3-Sift in the icing sugar and vanilla and beat well. Leave to cool completely.


Cream cheese icing
  • 125g butter, softened
  • 225g full fat cream cheese
  • 450g icing sugar
  • 1 tsp vanilla extract
Step 1-Place the butter and cream cheese in a large bowl and beat together until light and fluffy.

Step 2-Gradually sift in the icing sugar and the vanilla and beat until smooth.


Vanilla frosting
  • 25g butter softened
  • 1 vanilla pod
  • 225g icing sugar
  • 3-4 tbsp double cream
Step 1-Place the butter in a large bowl and beat until fluffy.

Step 2-Split the vanilla pod lengthways and add the seeds to the butter, then sift in the icing sugar and beat until smooth .

Step 3-Add the cream and beat again until creamy.


Chocolate frosting
  • 100g plain chocolate ,chopped
  • 140g butter ,softened
  • 140g icing sugar
  • 1/2 tsp chocolate extract
Step 1-Place the chocolate in a heatproof bowl ,set the bowl over a saucepan of gently simmering water and heat until melted. Leave to cool.

Step 2-Place the butter in bowl and beat until fluffy, then sift in the sugar and beat until smooth.

Step 3-Add the cooled chocolate extract and beat until combined.

American frosting
  • 225g caster sugar
  • 4 tbsp water
  • 1/4 tsp cream of tarter
  • 1/2 tsp tsp vanilla extract
  • 1 large egg white
Step 1-Place the sugar ,water and cream of tarter into a saucepan and heat gently until the sugar has dissolved.

Step 2-Add the vanilla and heat(without boiling), stirring, until the temperature reads 120oC on a sugar thermometer.

Step 3-Leave to cool slightly. Whisk the egg white in a large bowl until stiff, then continue whisking as you add the syrup in a thin stream and continue to whisk until smooth and thick.

Chocolate ganache
  • 150g plain chocolate,chopped
  • 150ml double cream
Step 1-Place the chocolate in a heatproof bowl, Pour the cream into a pan and bring gently up to simmering point.

Step 2-Pour the hot cream over the chocolate and mix until smooth.






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