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
Steps
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.
Gradually beat in half of the sugar , all the milk and then the remaining sugar.
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 add in some more liquid until the consistency is achieved.
).
Variations:.
To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water.
Lemon- substitute lemon juice for the milk.
You can also add in some lemon zest.
Orange- use orange juice in place of the milk.
Different colours / flavours- add food colouring and flavours of your choice.
For pink i add some rosewater and a few drops of cochineal.
Ingredients
butter, icing sugar, milk