13
Recipes continued
Icings
Butter cream Icing
Makes: 1 ¾ cups
Preparation: 10 minutes
125g butter, softened
1 ½ cups icing sugar mixture
1-2 tablespoons milk
1. Place butter into a small bowl of an
electric mixer. Beat on medium high speed
until the butter is pale in colour. Reduce
speed and gradually add sugar and milk
and beat until smooth.
2. Add food colouring or flavoured essence
to make your favourite colour icing and
favours.
Variation:
Chocolate butter cream:
Sift 2-3 tablespoons
of cocoa powder into the icing sugar
mixture.
Chocolate Ganache
Makes: 1 ½ cups
Preparation: 15 m chilling time
200g good quality dark chocolate, roughly
chopped
½ cup cream
1. Combine chocolate and cream into a
small saucepan. Cook, stirring, over a low
heat until chocolate melts and mixture
is smooth. Transfer to a glass bowl and
refrigerate, stirring occasionally, until thick
but still spreadable.
Variations:
White chocolate ganache:
Replace dark
chocolate with 220g good quality white
chocolate.
Milk chocolate ganache:
Replace dark
chocolate with 200g good quality milk
chocolate.
