Basic Recipes

On this page:

  • Italian Icing
  • Glace Icing
  • Classic Buttercream Frosting - With Salted Butter
  • Classic Buttercream Frosting - With Unsalted Butter
  • Cream Cheese Frosting
  • Quick Chocolate Fudge Icing
  • Simple Chocolate Sauce Icing
Italian Icing

75 g icing sugar
1 egg white
Food coloring

Place icing sugar and egg white in a bowl over a saucepan of hot water. Whisk the mixture until thick. Add a few drops of food colouring and continue whisking until mixture is stiff and standing in peaks. Remove bowl from saucepan and whisk for 1 minute.
Pipe shapes on grease-proof or waxed paper. Leave in a cool, dry place to harden. Use to decorate.

Glace Icing

250 g icing sugar
3 tbsps hot water, lemon or orange juice, or black coffee
Food colouring (optional)

Sieve icing sugar into a bowl. Add liquid until icing thickly coats back of spoon. Add a few drops of food colouring, if desired. Use icing to coat top and side of cake.

Classic Buttercream Frosting - With Salted Butter

1 cup salted butter
3 tsp vanilla
4 cups fresh icing sugar
4-5 tbsp coffee cream or irish cream

Whip the butter. Add in the icing sugar. Add in the cream, then the vanilla. Keep mixing till fluffy and thoroughly combined. Stiffer icing = less cream, whippier icing = more cream.

Classic Buttercream Frosting - With Unsalted Butter

1 cup unsalted butter, softened but not melted
3-4 cups powdered sugar, sifted
1/4 tsp table salt
1 tbsp vanilla extract
upto 4 tbsp milk or heavy cream

Beat butter for a few minutes on medium speed. Add sugar and beat till completely incorporated. Add vanilla extract, salt and 2 tbsp of milk/cream and beat for about 3 minutes. Depending on whether frosting needs to be stiffer, or thinned, add remaining sugar or milk.

Cream Cheese Frosting

16 oz. cream cheese (2 packages) softened
1/2 cup unsalted butter, softened
1 tsp vanilla essence
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together butter and cream cheese till smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla. Beat until light and fluffy. Use immediately or refrigerate, covered. If refrigerated, bring to room temperature and beat before using.
For sweeter and/or stiffer frosting, more powdered sugar can be added.

Quick Chocolate Fudge Icing

5 oz butter
5 oz icing sugar, sifted
4 tbsp cocoa powder
3 tbsp milk

Slowly, gently, melt butter in a pan. Add cocoa, cook gently for a minute or so, then add icing sugar. When it becomes the consistency of cement, add milk gradually and keep stirring until it is a glossy, smooth paste, Allow to cool. Can be used as filling and topping.

Simple Chocolate Sauce Icing

4 tbsp butter
1/3 cup cocoa powder
1 1/2 cup powdered sugar
3 tbsp milk
1 tbsp vanilla essence

Melt butter, stir in the cocoa till smooth. Alternate sugar and milk, add the vanilla. Keep stirring till mixture comes together as a smooth icing. Spoon onto cooled cake or cupcakes.


  1. Ooh Jackpot! =) Your collection of recipes in this blog are a real treat for me! Keep Posting and I shall avidly follow in hopes of outdoing my brother someday =P