Originally Posted by gulab jamun
I've tried the ready-made cake frostings such as those made by Betty Crocker and Pillsbury, but I'm looking for something softer
that's easy to spread
. I don't know if I can find a good ready-made frosting like this, and they might have preservatives and weird ingredients.
So, I guess a better option might be making homemade frosting.
Perhaps the easiest recipe I found online was to mix powdered sugar with a little milk, but this would be way too sugary.
My wife suggested whisking heavy cream and sugar. Does anyone know if this would work?
Also, I don't have an electric mixer, so I need a recipe suitable for hand whisking.
Hi Gulab Jamun,
I live in the UK and our usual cake fillings are a "butter cream" filling. This is very easy to spread. Sometimes, it`s a bit too easy and one needs to refrigerate it first.
The recipe is so simple - butter and confectioners (icing) sugar plus any flavourings. Should using butter be out of the question for religious reasons you could use margarine. Note also that the mixture freezes well.
Next we come to the standard recipe:
150 gms butter
225 gms confectioner`s or icing sugar - sieved.
* Cream the butter until light and fluffy using a wooden spoon or an electric whisk.
* Gradually beat in the sieved confectioner`s/icing sugar.
VANILLA - beat in vanilla extract to taste - use 1 tsp at a time. Taste and discard the spoon after tasting.
CHOCOLATE - I mix cocoa powder with boiling water to give a thick paste, allow this to cool and then beat in. Alternatively, you could add 75 gms of melted and cooled chocolate to the basic mixture. If using chocolate you need to let the chocolate cool a bit otherwise it will melt the butter or fat.
ORANGE - add the grated rind of 2 oranges and the juice of 1 and a couple of tablespoons more of sieved icing sugar.
COFFEE - make a thick blend of instant coffee with boiling water. Cool and use to flavour the icing.
MOCHA - use a blend of cocoa (see above) and coffee (see above) to flavour the icing.
When I bake a cake I normally make 2 x 20 cms cakes. I split each horizontally and layer (3 layers) and cover the top and sides with butter cream and a little piping on top. For this I need 2 times the base recipe which I`ve outlined for you.
Hope this helps - there is another variation of icing which is known as "Meringue Butter Cream" using egg whites, sugar and butter which is a very smooth filling for cakes. Useful for using with meringues but not necessary for cakes containing flour.
Hope this helps,