Instruction manual

7
100g soft unsalted butter
600g sieved icing sugar
Method:
1. It’s important to sieve the icing sugar first in order to produce a smooth frosting.
2. Add all the ingredients into a food processor and mix for about 1minute until
creamy and smooth.
3. For a creamier result leave mixture to rest in the fridge for about 10 minutes.
Tip: In order to produce a thicker mixture for producing swirls and shapes, slowly add a
little more icing sugar and mix until it’s at the desired consistency. Alternatively you can
add less to make is runnier.
Alternative Flavours:
Vanilla: Add 1 tsp of natural vanilla extract whilst mixing.
Chocolate: Melt 100g of good quality chocolate (preferably 72% cocoa). Allow the
chocolate to cool slightly and then slowly add to frosting mixture using a slow speed
setting on your processor.
Chocolate orange: Melt 100g of chocolate orange. Allow it to cool slightly and then
slowly mix it into the frosting mixture. You can also stir in some orange zest if you want a
stronger flavour.
Coffee: Mix in 1 tbsp of instant coffee that has been dissolved in 1 tbsp of warm milk.
Strawberry: Sieve 3 tbsp of strawberry jam and mix well into the frosting. You can add 1
drop of pink food colouring if desired.
Zesty Orange: Add the grated zest of one orange and mix.
Zesty Lemon: Add the grated zest of 1 lemon and mix.
Smooth orange or lemon: Substitute the fruit zest with either orange or lemon
essences.
Tip: If you are decorating using a piping bag try to avoid frostings with zest or bits in
them for a smoother swirl.
How to pipe frosting
Half fill a piping bag with the frosting and hold firmly at the top.