Cup Cake Toppings to Die for (glace icing, royal icing, butter cream, cream cheese frosting)

There will always be cake!  But what you use as a cake topping can, to coin a phrase, can be ‘the icing on the cake’.

Follow these recipes for a perfect topping of your choice, depending on the cake recipe.

Glace Icing

glace icing and sprinklesThis is the the icing I remember my Mum using on Birthday cakes and cupcakes as a child. Sweet, sticky, sometimes colourful and irresistible to children. Glace icing a really easy icing to make and apply, but you still need to follow a few guidelines to get it just right.

To make enough for 12 cupcakes:

  • 200g / 7oz / 1 1/4 cups icing sugar (sifted)
  • Juice of 1 large lemon* or 55ml / 2 fl oz warm water
  • Food colouring of choice

Firstly, after weighing it is essential to sift the icing sugar or you will be spending all of your time and loosing patience trying to get each and every lump out of your paste and believe me it’s much simpler to sift first.

Gradually add the lemon juice or water and using a spatula blend the liquid into the icing sugar making it into a thick pliable paste.

If adding colouring, use a cocktail stick and add by dripping a tiny amount at a time (it’s easier to add to get to the right colour than to have to add more icing sugar and liquid to tone down).

If your paste is too thin add a small amount of sifted icing sugar / too thick add a very small amount of water and blend again.

It is best to use the icing fairly soon as it will start to crystallise/set.  If you are making in advance, you may need to add a tiny amount of water to make pliable and smooth again.

* You could use orange juice instead of lemon or vanilla extract (1 tsp then the remaining amount of water, as above)

Royal Icing

10 cup cake designs (royal icing and buttercream)This was a lot easier than I thought to make, but it’s important to work quickly when using the icing and so a little harder to use. The results are worth it and it’s much nicer than shop bought ready to roll or tubs of cake topping. The glycerine makes it more pliable and stops it drying out as quickly when applying. Great for using as ready to roll cake covering, cake toppers and cake decorations (including novelty characters).

To make enough for 24 cupcakes or to cover an 8/9″ sponge cake (with some excess for decorating):

  • 2 large free-range egg whites
  • 500g / 1 lb 2 oz / 3 1/4 cups icing sugar (sifted)
  • 2 tsp lemon juice or vanilla extract
  • 1 tsp glycerine

Again, sifting the icing sugar is essential and makes blending into a smooth paste a whole lot easier. Put sifted icing sugar into a large bowl and add the egg whites one at a time, mixing in really well.

Gradually fold in the lemon juice or vanilla extract and then mix well to form stiff peaks.

If it is too stiff and not pliable add a tiny amount of hot water / too runny add a little more sifted icing sugar and blend in.

To colour, separate the icing into batches for colouring and add colour using a cocktail stick a small amount at a time. You can use liquid colour, but I prefer to use gel colouring and find it easier to mix. Knead the icing after applying each drop to blend in well (this takes approx 5 mins each time) to avoid streaks. Wrap in cling film immediately to stop the icing from drying out.

Although this makes a lot of icing, it can be stored for up to one week in the fridge (sealed well) or you could make half the quantity. I always wrap in cling film first and then put in a container to help retain moisture.

HoniesTips: When using royal icing to roll, put a little oil on your hands before kneading in the bowl as it really helps to stop the icing from cracking when rolling.

Buttercream

buttercream icingAnother really easy cake topping to make and use, but try not to cut corners. You can make in advance, colour, flavour and make whatever sized batch is best for you. Buttercream freezes well and so can be made in advance and then defrosted when needed. It usually just takes a good mixing to make pliable again.

To make enough for 12 cupcakes or to cover a Victoria sandwich cake:

  • 50 g / 2 oz butter (room temperature)
  • 125 g / 4 oz icing sugar (sifted)
  • 1 teaspoon milk

See this post for other sizes/measurements

Make sure that your butter is at room temperature so as to make the mixing easier. Gradually beat in the ‘sifted’ icing sugar and milk with a wooden spoon or electric whisk until light and fluffy. Stir in the flavouring and or colouring a ‘small’ amount at a time, as needed (some suggestions).

Cream Cheese Frosting

Cream cake filingTo make enough for 24 cupcakes / 12 muffins / 8 or 9″ cake

  • 200g pack of cream cheese (not sandwich spread – a good ricotta or cream cheese) softened.
  • 150 – 200g icing sugar (sifted)
  • 2 tsp of lemon or orange juice /1 tsp vanilla extract
  • Sprinkles (optional)

Cream the cheese in a large bowl, sift the icing sugar and add the icing sugar in 3 parts, mixing well each time. Use only enough icing sugar to make the topping form soft peaks (slightly thicker than whipped double cream).

Add the flavouring of your choice and fold in, then mix well.

This icing can be stored in a sealed container in the fridge for up to 4 days, it will need a mix with a spatula/spreader before to make pliable again.

Luxury Cream Cheese Frosting

Luxury Cream Cheese FrostingIMG_4382This cream cheese frosting has a silky cream texture and the taste is definitely more lush than that of ordinary cream cheese frosting. A little more expensive to make, but definitely worth the extra expense. I use this to top my deliciously moist carrot cake muffins.

  • 200g of mascarpone cheese
  • 2 tsp of thick crystalised honey (Manuka honey is perfect for this)
  • 100-150g icing sugar (sifted)
  • 1 tsp of vanilla,  orange or lemon extract

Cream the cheese in a large bowl, add the honey and mix till blended well with a spatula.

Sift the icing sugar and add the icing sugar in 3 parts, mixing well each time. Use only enough icing sugar to make the topping form soft peaks (slightly thicker than whipped double cream).

Add the flavouring of your choice and fold in, then mix well.

This icing can be stored in a sealed container in the fridge for up to 4 days, it will need a mix with a spatula/spreader before to make pliable again.

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About HonieMummy (HonieBuk)

Mum of two girls (16 & 9) and step-Mum to one boy (15). All of whom are bright, fun-loving, creative and musical and make me proud and despite his disability (CP) my step-son and family face challenges with a smile and the will to succeed. Love to travel (mainly US/Canada/Scotland), passionate about photography, music is a must, always in HoniesKitchen, love a bit of crafting and I'm learning to knit (maybe even crochet). I'm a networking junkie and of course there has to be time (quality time) with my amazing family! I like to Blog infrequently whenever it takes my fancy and I don't mind sharing my ups and downs, advice and querky ideas with you all. I will mostly post recipes and photos of food, family and travel. I love to review products that my family and me would use - I kinda consider it my 'duty' to let you all know if something is as good as it says on the tin and a 'must buy' product, that all families should know about. Find these in HonieLikes. If you like what you see, please tell me - I work hard at these things :o)
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One Response to Cup Cake Toppings to Die for (glace icing, royal icing, butter cream, cream cheese frosting)

  1. Pingback: How to Make Perfect Butter Cream Icing (including quantities) | HonieMummy Blog

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