Ingredients
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1/4
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1 3/4
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2
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Directions
Vienna Cream Frosting (Better Than Cream!), A thick creamy buttery frosting for your cakes You can make it vanilla, chocolate, orange, lemon or coffee Its a great topping that you can put some texture into It looks very effective Definitely best to have butter out of the fridge for about an hour before required-it’s easier to beat butter that is not hard The butter should not be melted This recipe should easily ice 12 -16 cupcakes with piped icing tops This recipe uses Australian Cup measurements-1 cup = 250ml & 1 tablespoon =20ml, Fantastic recipe!!! Used passion fruit and a few drops of yellow colour instead of milk and worked really well Thanks Jubes for another winner!
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Steps
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1
Done
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Beat the Butter in a Small Bowl With an Electric Mixer. You Need to Beat It For a Fair Length of Time -Until It Is as White as Possible. |
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2
Done
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Gradually Beat in Half of the Sugar, All the Milk and Then the Remaining Sugar. |
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3
Done
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If You Would Like the Mixture Thicker- Add in Some Extra Icing Sugar One Spoonful at a Time Until the Consistency Is Right. If the Mixture Is Too Thick- Gradually (and I Mean Gradually) Add in Some More Liquid Until the Consistency Is Achieved.). |
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4
Done
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Variations: |
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5
Done
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to Make It Chocolate- Add in 2 or 3 Tablespoons of Cocoa With the Sugar and a Little Extra Milk If Required. |
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6
Done
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Coffee- Add 3 Teaspoons of Instant Coffee in 2 Tablespoons of Hot Water(omit the Milk). |
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7
Done
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Lemon- Substitute Lemon Juice For the Milk. You Can Also Add in Some Lemon Zest. |
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8
Done
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Orange- Use Orange Juice in Place of the Milk. |
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9
Done
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Different Colours/Flavours- Add Food Colouring and Flavours of Your Choice (in Place of Some Liquid in the Recipe). |
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10
Done
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For Pink I Add Some Rosewater and a Few Drops of Cochineal. |
