Icing / Frosting recipes

Right, us July mums have been talking birthday cakes and I just thought I'd start a thread for icing recipes. Please add your favourites (especially if you have a brilliant recipe for dairy free icing, anyone?).

BUTTER FROSTING

VERSION ONE (Edmonds, p76)
100g butter, softened
1/4 teaspoon of vanilla essence
2 cups icing sugar, sifted
1 to 2 teaspoons of hot water (or milk)

Cream Butter till light and fluffy. Add vanilla. Gradually beat in icing sugar, beating until smooth. Add sufficent water (milk) to giver a spreading consistency.

VERSION TWO
250g butter, cubed, at room temperature
450g (3 cups) pure icing sugar, sifted
60ml (1/4 cup) milk

Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.
Notes & tips
Variation 1 - orange butter icing: Add 1 tbs finely grated orange rind with the butter.
Variation 2 - coffee butter icing: Dissolve 2 tbs instant coffee granules in the milk.
Variation 3 - chocolate butter icing: Reduce the icing sugar to 230g (1 1/2 cups). Omit the milk. Stir in 250g melted, cooled, good-quality dark chocolate.
Variation 4 - dark chocolate butter icing: Reduce the icing sugar to 300g (2 cups). Omit the milk. Sift in 2 tbs cocoa powder and then stir in 600g melted, cooled, good-quality dark chocolate.

LEMON ICING
25g butter or margarine
grated rind and squeezed juice of 1 lemon (strain the juice to remove the pips)
2 cups Chelsea Icing Sugar

Place the butter, lemon juice and rind in a small microwave proof jug or bowl. Microwave on high for 30 – 40 seconds until the butter is melted. Beat in the icing sugar to make a fluffy icing.

CREAM CHEESE ICING
125g Cream Cheese
2 1/2 tsp Butter
1 tsp Vanilla Essence
1 1/4 cup Icing Sugar

and the one I can't wait to try out...
DULCE DE LECHE BUTTERCREAM
1 1/2 cups butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups icing sugar
1 tin caramelised sweetened condensed milk

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the caramelised sweeteened condensed milk and beat to incorporate.

Thank you for the recipes!

I just wondered what icing to make to pipe on to a cake? Or is it possible to use any?

My best ever chocolate buttercream icing (also great for piping)

1 1/2 cup butter, softened
1 cup cocoa powder
4 cups icing sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine (the secret ingredient)

Cheats method = throw all the ingredients in a food processor

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Scrape down the sides of the bowl and add powdered sugar. mix in powdered sugar while adding milk and vanilla extract. . Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.

This recipe yields a huge amount , you could halve it and still have lots leftover.

Have just discovered this, actually quite easy (although a little time consuming) to make, yummy and (I think) easier to work with than the bought stuff.

MARSHMALLOW FONDANT

16 oz mini white marshmallows (1 bag)
2-5 T water
2 pounds icing sugar (1 bag)
1/2 cup solid vegetable shortening (eg kremelta)

1. Melt marshmallows & 2T water in microwave for 30 seconds. Open microwave & stir. Repeat 30 second cycles until it is melted (prob about 2.5 mins depending on your microwave). Remove from microwave & top the marshmallow mix with 3/4 of the icing sugar.
2. Grease your hands (palms, between fingers, back of hands) and bench GENEROUSLY with the shortening. Dump the marhsmallow/sugar mixture onto the greased counter.
3. Knead the pile. Pull the icing sugar to the middle as you continue to knead. (NB you will feel like this will never end. Just keep kneading and it WILL eventually all come together.)
4. Add the rest of the icing sugar & knead some more. Re-grease your hands and bench when fondant begins to stick again. If the mix is tearing easily, it is too dray - add 1/2 T water at a time & continue kneading. If tiny bits of dry sugar are visible, continue kneading & add a few more drops of water. After about 8 minutes, it should start resembling fondant. (You can add food colouring at this point if you want.)
5. Fondant is best if left double wrapped overnight, however, same day use is fine. Prepare fondant for storing by coating it with a good layer of shortening, wrap in plastic wrap & put in a zip/snap lock plastic bag, squeezing out as much air as possible.