Icing Recipes
Glace Icing - the simplest of all icings – literally a glaze
1½ cups icing sugar
2 Tbsp boiling water
Sift icing sugar into a bowl and add enough boiling water (little by little) to make an icing that can be spooned or poured onto your cake. If icing is too thin, add a little more sifted icing sugar until desired consistency is reached. Spoon or pour onto cake or pastries carefully for desired effect.
Notes: This icing thickens on standing – add a drop or two more water to return to pouring consistency.
Glace icing will set and form a crust which may crack when cut or moved
Finely grated citrus zest may be added for flavour and texture and boiling water can be replaced by lemon, lime or orange juice (strained or not).
A few drops of vanilla extract or rosewater may be added for flavour.
Add a smidge of food colouring on the end of a toothpick to make a pastel icing. Pastels usually look much more attractive than strong colours in glace icing so care is needed!
This icing can be feathered (wet-on-wet technique) but must be done quickly as it begins to set soon after application.
Basic Icing - the addition of butter changes everything! This a firmer, more substantial icing.
1½ cups icing sugar
25g butter
Few drops vanilla extract
1-2 Tbsp boiling water
Sift icing sugar into a bowl, add slightly softened butter and work into icing sugar using a table knife. When no obvious lumps of butter remain, add a few drops of vanilla extract and a little boiling water. Stir well till smooth and add a tiny bit more water if necessary.
Notes: This is a firmer icing and will be firm enough to spread and swirl over cakes with a knife, spoon or spatula. It will not crust and remains soft when set. If worked too long when on point of setting, it will lose its gloss.
Basic Icing can be coloured and flavoured in the same ways as glace icing.
Add 2 Tbsp cocoa powder (or to taste) to the icing sugar before sifting to make a chocolate icing.
Substitute strong coffee for the water and vanilla to make a coffee icing.
Cocoa powder and coffee will make a mocha icing.
Buttercream Icing - this is a much richer icing that can be used as a filling and a topping for cakes. It is very versatile and is often used to create swirls and rosettes on cupcakes and can also be used to pipe flowers and leaves as well as other designs. It is, however, not stable in hot weather.
250g unsalted butter, softened but not melted
400g icing sugar, sifted
2-3 Tbsp milk, cream or water
2 tsp vanilla extract, or vanilla bean seeds
Beat butter until pale coloured. Add sifted icing sugar a little at a time and beat well until fluffy. Add vanilla and the milk, cream or water gradually and beat in. A little more liquid may be added to attain a softer consistency if required. This recipe may be halved if less buttercream is needed.
Chocolate – add 4 Tbsp cocoa to the icing sugar before sifting
Lemon, Orange, Lime – add 2 - 4 tsp finely grated rind according to taste and substitute strained fruit juice for the liquids
Other flavours may be added in place of the vanilla. If using essences or extracts, add a little and taste before adding more until icing has required strength of flavour.
LorAnn produce an extensive range of highly concentrated flavouring oils which may be added using much less than normal extracts.
Chocolate Ganache - the stuff dreams are made of! This is a delicious and amazingly versatile mixture made from just two ingredients – chocolate and cream. It can be used as a sauce, a glaze, a drizzle, a thick icing, a filling for cakes and tarts, a piped icing and rolled into truffles. It can even be whipped!
250g dark chocolate (about 56 - 60% cocoa)
180ml cream (use an extra 2 Tbsp if using chocolate with 70% cocoa)
Chop chocolate very finely (and carefully) using a sharp heavy knife. Transfer to a mixing bowl. Heat the cream until very hot and pour evenly over chocolate. Leave for 5 minutes without stirring. Then mix thoroughly using a spoon or whisk until silky smooth.
Unless you are planning to use it as a sauce (in which case you can add more cream if you like), you will need to wait for it to cool down to reach the consistency you need. Putting the mixture in the fridge after it has cooled a little will speed things up, but you can just leave it on the bench and wait. If it sets too firmly, place mixing bowl inside another bowl with very hot water in it for a couple of seconds. Remove and stir well. Repeat if necessary.
Milk chocolate ganache is not as rich as classic dark chocolate ganache and is sweeter.
250g milk chocolate
125ml cream
White chocolate ganache is very sweet and is quite yellow.
250g white chocolate
90ml cream
Royal Icing - this is the most classic of icings, once used to cover and decorate cakes but, because it dries very hard and brittle, has been replaced by fondant as the covering of choice for formal cakes and is now mainly used for decorations of all kinds. Pure icing sugar (no added cornflour) is recommended for royal icing but I usually just use Pam’s brand which has just 4% added cornflour, is gluten free and is fine for most work. It is important that all equipment used is absolutely free of any grease.
1 egg white
240g (1½ cups) icing sugar
Whisk egg white lightly to break up and begin adding finely double-sifted icing sugar 1 Tbsp at a time and whisking in thoroughly but not beating. (Air bubbles are not our friend in Royal Icing!) If mixture gets too stiff to whisk comfortably switch to a table knife. Once mixture becomes thick, icing sugar should be added by the teaspoon until desired consistency is reached.
Notes: Soft Peak is used for piping with writing tubes. When lifted from the bowl with a spatula, soft peak icing should retain a peak that will hold its shape but not be stiff or over firm. Full Peak is a stiffer, firmer consistency, leaving a definite peak, when lifted from the bowl with a spatula, which will not fall when shaken. Use full peak icing for piping decorative borders that need to retain their shape as soon as they are piped.
2 drops Acetic Acid 60% (from chemist) may be added to cause Royal Icing to set more quickly but too much will cause it to become brittle and break while piping.
1 drop of liquid blue food colouring will make icing whiter.
More or less icing sugar may be needed depending on the size of your egg and the task. Once icing has been made it must be kept tightly covered (in an airtight plastic container, for example) or alternatively, drape a clean, damp tea towel over the top of the bowl. If it begins to crust it will be useless and you will have to start again. The consistency of royal icing may change on standing, becoming slacker. If this should happen beat it well with a table knife and add a little more sifted icing sugar until it regains the required texture. If too thick, royal icing may be thinned by a little more egg white or water but it will not be as strong if water is added so would not be suitable for extension work.
To colour Royal icing - Add a tiny amount of colour (preferably gel or paste) on the end of a toothpick to the finished icing and mix well. Continue until desired colour is reached. If a dark colour is needed, a little extra sifted icing sugar might be needed as the consistency will have changed.
Fondant Icing - the soft, pliable icing that is rolled out like pastry to fit over a cake.
500g icing sugar
1 egg white
2 Tbsp liquid glucose
Sift icing sugar into a mixing bowl. Make a hole in the middle by removing 1/3 of icing sugar. Add liquid glucose and egg white and mix together with a knife until stiff. Turn out onto a board dusted with icing sugar and slowly knead in remaining icing sugar until required consistency is obtained. Depending on weather conditions and dryness of room, more or less of the remaining icing sugar will need to be used.
Notes: This quantity will cover a 20 cm (8 inch) cake. Roll out on board dusted with cornflour. Once cake has been covered and is smooth and trimmed, sift a little icing sugar over cake and rub in well and repeat with a dusting of cornflour. Re-trim base of cake if necessary.
Modelling Paste - this icing can be rolled very thin and sets hard. It is ideal for making flowers, leaves and other ornaments but is not suitable to cover cakes. If a less firm icing is wanted, try mixing it half and half with fondant.
225g sifted icing sugar (pure is best)
6g (2 scant tsp) gelatine
11g (2 rounded tsp) powdered glucose
35ml (2Tbsp + 1tsp) water
Sift icing sugar into a very clean bowl. Place gelatine and water into a small bowl and stand it in a saucepan containing a little water to dissolve over gentle heat. Be careful not to lose any liquid. When completely dissolved add glucose and mix carefully until the liquid is quite clear. Make a well in centre of icing sugar and stir in liquid with a table knife. When mixture is smooth, divide into four pieces, wrap each well in plastic food wrap and place in a sealable plastic bag, squeeze excess air out and seal before placing in a container with a lid, and store at room temperature. Leave to stand about three hours before using.
Notes - This will keep for a long time and is easy to use. If mix seems too stiff or dry to use, you can use a little bit of coconut oil on your fingers to work in as you knead it for use. If mix is too soft, knead in a little more sifted icing sugar. It dries out quickly – keep protected from air at all times while not using.
Gelatine must be thoroughly dissolved. If too much gelatine is added, the paste will be like a rubber ball while too little gelatine will result in paste without proper elasticity.
Modelling Paste 2
250g fondant
½ tsp tylose powder (CMC)
Sprinkle tylose powder onto work surface and knead thoroughly into fondant. Store and use as modelling paste above. This can be used immediately.
1½ cups icing sugar
2 Tbsp boiling water
Sift icing sugar into a bowl and add enough boiling water (little by little) to make an icing that can be spooned or poured onto your cake. If icing is too thin, add a little more sifted icing sugar until desired consistency is reached. Spoon or pour onto cake or pastries carefully for desired effect.
Notes: This icing thickens on standing – add a drop or two more water to return to pouring consistency.
Glace icing will set and form a crust which may crack when cut or moved
Finely grated citrus zest may be added for flavour and texture and boiling water can be replaced by lemon, lime or orange juice (strained or not).
A few drops of vanilla extract or rosewater may be added for flavour.
Add a smidge of food colouring on the end of a toothpick to make a pastel icing. Pastels usually look much more attractive than strong colours in glace icing so care is needed!
This icing can be feathered (wet-on-wet technique) but must be done quickly as it begins to set soon after application.
Basic Icing - the addition of butter changes everything! This a firmer, more substantial icing.
1½ cups icing sugar
25g butter
Few drops vanilla extract
1-2 Tbsp boiling water
Sift icing sugar into a bowl, add slightly softened butter and work into icing sugar using a table knife. When no obvious lumps of butter remain, add a few drops of vanilla extract and a little boiling water. Stir well till smooth and add a tiny bit more water if necessary.
Notes: This is a firmer icing and will be firm enough to spread and swirl over cakes with a knife, spoon or spatula. It will not crust and remains soft when set. If worked too long when on point of setting, it will lose its gloss.
Basic Icing can be coloured and flavoured in the same ways as glace icing.
Add 2 Tbsp cocoa powder (or to taste) to the icing sugar before sifting to make a chocolate icing.
Substitute strong coffee for the water and vanilla to make a coffee icing.
Cocoa powder and coffee will make a mocha icing.
Buttercream Icing - this is a much richer icing that can be used as a filling and a topping for cakes. It is very versatile and is often used to create swirls and rosettes on cupcakes and can also be used to pipe flowers and leaves as well as other designs. It is, however, not stable in hot weather.
250g unsalted butter, softened but not melted
400g icing sugar, sifted
2-3 Tbsp milk, cream or water
2 tsp vanilla extract, or vanilla bean seeds
Beat butter until pale coloured. Add sifted icing sugar a little at a time and beat well until fluffy. Add vanilla and the milk, cream or water gradually and beat in. A little more liquid may be added to attain a softer consistency if required. This recipe may be halved if less buttercream is needed.
Chocolate – add 4 Tbsp cocoa to the icing sugar before sifting
Lemon, Orange, Lime – add 2 - 4 tsp finely grated rind according to taste and substitute strained fruit juice for the liquids
Other flavours may be added in place of the vanilla. If using essences or extracts, add a little and taste before adding more until icing has required strength of flavour.
LorAnn produce an extensive range of highly concentrated flavouring oils which may be added using much less than normal extracts.
Chocolate Ganache - the stuff dreams are made of! This is a delicious and amazingly versatile mixture made from just two ingredients – chocolate and cream. It can be used as a sauce, a glaze, a drizzle, a thick icing, a filling for cakes and tarts, a piped icing and rolled into truffles. It can even be whipped!
250g dark chocolate (about 56 - 60% cocoa)
180ml cream (use an extra 2 Tbsp if using chocolate with 70% cocoa)
Chop chocolate very finely (and carefully) using a sharp heavy knife. Transfer to a mixing bowl. Heat the cream until very hot and pour evenly over chocolate. Leave for 5 minutes without stirring. Then mix thoroughly using a spoon or whisk until silky smooth.
Unless you are planning to use it as a sauce (in which case you can add more cream if you like), you will need to wait for it to cool down to reach the consistency you need. Putting the mixture in the fridge after it has cooled a little will speed things up, but you can just leave it on the bench and wait. If it sets too firmly, place mixing bowl inside another bowl with very hot water in it for a couple of seconds. Remove and stir well. Repeat if necessary.
Milk chocolate ganache is not as rich as classic dark chocolate ganache and is sweeter.
250g milk chocolate
125ml cream
White chocolate ganache is very sweet and is quite yellow.
250g white chocolate
90ml cream
Royal Icing - this is the most classic of icings, once used to cover and decorate cakes but, because it dries very hard and brittle, has been replaced by fondant as the covering of choice for formal cakes and is now mainly used for decorations of all kinds. Pure icing sugar (no added cornflour) is recommended for royal icing but I usually just use Pam’s brand which has just 4% added cornflour, is gluten free and is fine for most work. It is important that all equipment used is absolutely free of any grease.
1 egg white
240g (1½ cups) icing sugar
Whisk egg white lightly to break up and begin adding finely double-sifted icing sugar 1 Tbsp at a time and whisking in thoroughly but not beating. (Air bubbles are not our friend in Royal Icing!) If mixture gets too stiff to whisk comfortably switch to a table knife. Once mixture becomes thick, icing sugar should be added by the teaspoon until desired consistency is reached.
Notes: Soft Peak is used for piping with writing tubes. When lifted from the bowl with a spatula, soft peak icing should retain a peak that will hold its shape but not be stiff or over firm. Full Peak is a stiffer, firmer consistency, leaving a definite peak, when lifted from the bowl with a spatula, which will not fall when shaken. Use full peak icing for piping decorative borders that need to retain their shape as soon as they are piped.
2 drops Acetic Acid 60% (from chemist) may be added to cause Royal Icing to set more quickly but too much will cause it to become brittle and break while piping.
1 drop of liquid blue food colouring will make icing whiter.
More or less icing sugar may be needed depending on the size of your egg and the task. Once icing has been made it must be kept tightly covered (in an airtight plastic container, for example) or alternatively, drape a clean, damp tea towel over the top of the bowl. If it begins to crust it will be useless and you will have to start again. The consistency of royal icing may change on standing, becoming slacker. If this should happen beat it well with a table knife and add a little more sifted icing sugar until it regains the required texture. If too thick, royal icing may be thinned by a little more egg white or water but it will not be as strong if water is added so would not be suitable for extension work.
To colour Royal icing - Add a tiny amount of colour (preferably gel or paste) on the end of a toothpick to the finished icing and mix well. Continue until desired colour is reached. If a dark colour is needed, a little extra sifted icing sugar might be needed as the consistency will have changed.
Fondant Icing - the soft, pliable icing that is rolled out like pastry to fit over a cake.
500g icing sugar
1 egg white
2 Tbsp liquid glucose
Sift icing sugar into a mixing bowl. Make a hole in the middle by removing 1/3 of icing sugar. Add liquid glucose and egg white and mix together with a knife until stiff. Turn out onto a board dusted with icing sugar and slowly knead in remaining icing sugar until required consistency is obtained. Depending on weather conditions and dryness of room, more or less of the remaining icing sugar will need to be used.
Notes: This quantity will cover a 20 cm (8 inch) cake. Roll out on board dusted with cornflour. Once cake has been covered and is smooth and trimmed, sift a little icing sugar over cake and rub in well and repeat with a dusting of cornflour. Re-trim base of cake if necessary.
Modelling Paste - this icing can be rolled very thin and sets hard. It is ideal for making flowers, leaves and other ornaments but is not suitable to cover cakes. If a less firm icing is wanted, try mixing it half and half with fondant.
225g sifted icing sugar (pure is best)
6g (2 scant tsp) gelatine
11g (2 rounded tsp) powdered glucose
35ml (2Tbsp + 1tsp) water
Sift icing sugar into a very clean bowl. Place gelatine and water into a small bowl and stand it in a saucepan containing a little water to dissolve over gentle heat. Be careful not to lose any liquid. When completely dissolved add glucose and mix carefully until the liquid is quite clear. Make a well in centre of icing sugar and stir in liquid with a table knife. When mixture is smooth, divide into four pieces, wrap each well in plastic food wrap and place in a sealable plastic bag, squeeze excess air out and seal before placing in a container with a lid, and store at room temperature. Leave to stand about three hours before using.
Notes - This will keep for a long time and is easy to use. If mix seems too stiff or dry to use, you can use a little bit of coconut oil on your fingers to work in as you knead it for use. If mix is too soft, knead in a little more sifted icing sugar. It dries out quickly – keep protected from air at all times while not using.
Gelatine must be thoroughly dissolved. If too much gelatine is added, the paste will be like a rubber ball while too little gelatine will result in paste without proper elasticity.
Modelling Paste 2
250g fondant
½ tsp tylose powder (CMC)
Sprinkle tylose powder onto work surface and knead thoroughly into fondant. Store and use as modelling paste above. This can be used immediately.