Monday, 5 July 2010

Hummingbird Bakery's Vanilla Frosting

This is a very simple, yet highly delightful, vanilla frosting from the Hummingbird Bakery.
I used it to top their Vanilla Cupcakes, and I would happily use it again for other cupcakes where a cream cheese frosting is less suitable (yes, I believe there are such creatures!)

The frosting was light and fluffy, and took colour well. It also held its shape well and would probably pipe wonderfully, however I was feeling too lazy on Sunday to go through the rigmarole of piping. And it was warm in my kitchen. Piping is rarely successful in a warm kitchen, or at least that's my excuse!

Vanilla Frosting (makes enough to cover 12 cupcakes)
  • 80g soft butter
  • 250g icing sugar
  • 25ml milk
  • Vanilla extract (the recipe states "a few drops" but I used around half a tsp. Depends how vanilla-y you like it)
  • Food colouring if required (try not to use too much liquid colouring as it will effect the finished consistency; gels are better if you have them)
Use an electric hand whisk to beat the butter & sugar together until well combined. The mixture will look like crumble topping.

Combine the milk, vanilla, and food colouring (if using gels, don't add them yet)

Add the milk-mix to the sugar-mix 2 tsps at a time, mixing well with the whisk between each addition. Once all the milk is in, add colouring gels (if using) and continue beating for around 5 minutes to make the icing light and fluffy. The longer you beat, the better it is!

The icing is then ready to use on your cupcakes! Sprinkles stick well to it when it first goes on, but the surface dries within 5-10 minutes so don't hang about.

Becka  xx

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