The Art of Icings

The following recipes are for classic cake toppings with variations in flavour. Glace, buttercream, and cream cheese icings will give the finishing touch to your cakes easily and quickly. Choose your own or follow the suggestion given after the recipes.

GLACE ICING

This is a shiny, smooth icing made with icing sugar, a small amount of butter and a little fruit juice or other flavourings such as coffee or chocolate, so it can be either tangy or sweet. The mixture is combined over gently simmering water and spread with a wide knife. Dip the knife into hot water occasionally to give a smooth, shiny finish.

Lemon Glace

1 cup icing sugar

1 tsp finely grated lemon rind

10 g unsalted butter

1-2 tbsp lemon juice

Orange Glace

1 cup icing sugar

1 tsp finely grated lemon rind

10 g unsalted butter

1-2 tbsp orange juice

Passionfruit Glace

1 cup icing sugar

10 g unsalted butter

1-2 tbsp passionfruit pulp

Coffee Glace

1 cup icing sugar

1 tsp instant coffee powder

10 g unsalted butter

1-2 tbsp water

Chocolate Glace

1 cup icing sugar

1 tbsp cocoa powder

10 g unsalted butter

1-2 tbsp hot milk

Glace icing method combine sifted icing sugar, flavouring, butter, and sufficient liquid in a small heatproof bowl to form a firm paste. Stand bowl over pan of simmering water and stir until icing is smooth and glossy, remove from heat. Using a wide knife, spread icing over cake.

BUTTERCREAM ICING

This icing is rich and creamy, with a substantial amount of butter used in the mixture. Icing can be spread smoothly, swirled with a knife for a textured effect or first smoothed then run through with a fork. Use a generous layer of icing for the best flavour and appearance.

Honey Buttercream

60 g unsalted butter

1/3 cup icing sugar

2-3 tsp honey

Chocolate Buttercream

60 g unsalted butter

1/2 cup icing sugar

2 tbsp cocoa powder

2 tsp milk

Rich Chocolate Buttercream

60 g unsalted butter

1/3 cup icing sugar

60 g dark chocolate, melted

Lemon Buttercream

60 g unsalted butter

1/3 cup icing sugar

2 tsp finely grated lemon rind

Orange Buttercream

60 g unsalted butter

1/3 cup icing sugar

2 tsp finely grated orange rind

Buttercream method using electric beaters, beat butter and sifted icing sugar until light and creamy. Add the flavourings, beat for 2 minutes or until the mixture is quite smooth and fluffy.

CREAM CHEESE ICING

This is a soft, thick, creamy topping. The creaminess of the cheese goes well with the tang of lemon or orange rind. Have the cheese at room temperature.

Lemon Cream Cheese Icing

100 g cream cheese

3/4 cup icing sugar

1-2 tsp finely grated lemon rind

2 tsp milk

Orange Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1-2 tsp finely grated orange rind

2 tsp milk

Honey Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1-2 tsp honey, warmed

2 tsp milk

Passionfruit Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1 tbsp passionfruit pulp

Cream cheese icing method, using electric beaters, beat cream cheese and sifted icing sugar together in small bowl until light and creamy. Add flavourings. Beat for 2 minutes or until the mixture is smooth and fluffy. Spread icing over cake, using a wide knife.

FRUIT GLAZES

Fruit glazes give a delicious, shiny finishing touch to cakes or fruit tarts. Simply warm apricot, strawberry or any other jam with brandy, strain and brush over the cake.

Jam Glaze

1/4 cup jam

3 tsp brandy

Combine jam and brandy in small pan. Stir over low heat for 3 minutes or until jam has melted and mixture boils. Remove from heat and strain into a small bowl. Brush the warm jam mixture over the top of the warm cake.

Fruit Gel Glaze

110 g jar fruit baby gel

2 tsp brandy

Combine gel and brandy in small pan. Stir over low heat until gel has melted. Remove from Heat. Brush warm mixture over cake.

RICH CHOCOLATE ICING

60 g unsalted butter

100 g dark chocolate, chopped

1 tbsp cream

Combine butter, chocolate, and cream in small heatproof bowl. Stand over pan of simmering water, stir until butter and chocolate have melted and mixture is smooth. Cool slightly or until mixture is spreadable. Spread icing over cake using a wide knife.

Chocolate Sauce

100 g dark chocolate, chopped

1/3 cup cream

Combine Chocolate and cream in small pan. Stir over low heat until chocolate has melted and mixture is smooth. Remove fro heat, cool slightly, pour over cake.

Source: Family Circle Fabulous Fast Cakes (MURDOCH BOOKS).