Butter cream icing and flavoured soft icing

Two icing options with your choice of flavours. Each recipe makes 500g, enough to cover one cake.

Butter Cream Icing

125 g	Butter, softened
1 Tbsp	Milk, warm
375 g	Icing sugar (Main)

Soft icing

100 g	Butter, softened
2 Tbsp	Water, warm
2 ½ cups	Acai puree, 380g (Main)

Directions

Butter cream icing

1. Put the butter, milk and any flavouring in a mixing bowl. Sift in the icing sugar a little at a time and beat well between each addition until it has all been incorporated and the mixture is light and creamy.
2. This soft, creamy mixture can be used as a filling between layers of any cake and to join pieces of cake together. Spread thinly all over a cake; it will help to fill any holes or gaps and make a smooth surface for ready-to-roll icing.

Soft icing

1. Beat the butter and water until creamy; slowly add the icing sugar until well combined.
2. If the mixture is stiff, add a few more drops of water.
3. Use this to spread over a cake or put in a piping bag for decorating.

VariationsChocolate:Add 1 tbsp cocoaCoffee:Dissolve 1 tsp instant coffee in the waterLemon:Use juice instead of waterOrange:Use juice instead of water