all the frostings you'll ever need

General Tips:

- use room temperature butter

- sift your powdered/confectioners/icing sugar

- use good quality chocolate (you'll taste the difference)

- don't overbeat your frosting or else you'll have air bubbles

- ensure a smooth frosting by adding enough liquid

- buttercreams can be stored in an air tight container in the fridge up to 7 days or in the freezer up to 3 months. Defrost overnight in the fridge and beat until fluffy before using.

Vanilla White Frosting

makes 4 cups

INGREDIENTS:

4 sticks (2 cups or 452g) unsalted butter, cut into pieces

4 cups (500g) powdered sugar, sifted

12 tbsp (3/4 cup) vegetable shortening (optional)
2 tbsp milk

4 tsp pure vanilla extract

1 tsp salt

METHOD:

1. Beat butter until soft and fluffy. Add the remaining ingredients and continue beating until smooth.

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Chocolate Frosting

makes 4 cups

INGREDIENTS:

4 sticks (2 cups or 452g) unsalted butter, cut into pieces

2 cups (250g) powdered sugar, sifted

1 cup of good quality cocoa powder, sifted

3-4 tbsp milk or coffee

4 tsp pure vanilla extract
1 tsp salt

METHOD:

1. Beat butter until soft and fluffy. Add the remaining ingredients and continue beating until smooth.

2. Chocolate frosting can dry out easily, just add more milk and beat until smooth and creamy.

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Cream Cheese Frosting

makes 4 cups

INGREDIENTS:

1 stick (1/2 cup or 113g) unsalted butter, cut into pieces

2 x 8oz packages (452g) cream cheese, cold cut up in chunks

2 cups (250g) powdered sugar, sifted

1 tsp pure vanilla extract

1/2 tsp salt

METHOD:

1. In a large mixing bowl of a stand mixer, add butter and cream cheese and beat on high speed until it begins to thicken and become fluffy.

3. On the slowest speed, add powdered sugar in increments. Once sugar is incorporated, add vanilla and salt. Turn back up high speed and whip until just smooth. Careful not to over mix or else the frosting will not hold its shape.

4. Frosting can be made up to 24 hours in advance. Store in an air tight container in the fridge and let soften at room temperature before using.

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Whipped Cream Frosting

makes about 4 cups

INGREDIENTS:

2 cups heavy cream

1/2 cup powdered sugar, sifted

1 tsp pure vanilla extract

METHOD:

1. Make sure your bowl and beaters are chilled beforehand.

2. Beat all ingredients together until stiff peaks form. Don't overbeat or else your frosting will look curdled. Use immediately or keep refrigerated until ready to use.

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Cookie & Pastry Icing/Frosting

makes about 1 cup

INGREDIENTS:

2 cups powdered sugar, sifted

4 tbsp milk

1 tsp pure vanilla extract

METHOD:

1. Whisk all ingredients together until smooth. Icing should be thick, but pourable.

2. Icing can be drizzled with a fork or applied to your cookies and pastries from a plastic squeeze bottle. If the icing gets too thick, stir in some milk 1 tsp at a time to thin it out.

3. Use immediately and discard any leftovers.