Icing cream is a cross between cream and icing, a delicious, fluffy light combination of heavy cream and powdered sugar. You can use this recipe to frost a cake or fill it. If using it for filling, it will be enough to place between 3 layers. If you are using it for a 2 layer cake, you can cut the recipe in half.

There are so many scrumptious variations you can do if using it for filling. When filling you don’t worry as much about lumps, bumps, and a perfectly smooth appearance, so it gives you more versatility to play around with the recipe.

The basic recipe is suitable for either frosting or filling:

2 cups heavy cream
3/4 cups confectioners sugar
2 teaspoons vanilla

Place the heavy cream in the bowl of an electric mixer. The bowl should be chilled beforehand and be completely dry.

Begin mixing at low speed until the heavy cream starts to thicken. Increase the speed to high and beat just until you start seeing streaks in the cream.

Add the confectioners sugar and vanilla and beat on high speed until the mixture holds a soft peak when lifting the beater out of the icing.

Frost cake with a metal spatula or fill cake by spooning it into the center of the tier and spreading evenly with a spatula.

The cake needs to be kept refrigerated until served.

Cocoa Cream Icing:

Reduce confectioners sugar to 1/2 cup. When adding confectioners sugar, add 1/2 cup cocoa powder.

Cake Filling Variation:

Chocolate Hazelnut Filling

Follow the directions above. In a food processor, finely chop 1/2 cup toasted hazelnuts and 1/2 cup bittersweet chocolate. Fold into the icing cream. For a really great cake, brush the cake layers lightly with rum before applying the filling.

Cakedecoratingcorner
Post Elize Grobbelaar

VLAKOEK VULSEL

500 ml melk
75 ml vlapoeier
knippie sout

Maak die vla aan met n bietjie van die melk, maak vla soos gewoonweg. verwyder van stoof en laat effe afkoel.
voeg by 125 g margarine
250 ml strooisuiker en
5 ml vanilla,
klits in vlamengsel tot goed gemeng en glad. klits die mengsel kort, kort tydens afkoeling anders vorm dit klonte. strooi geroosterde klapper bo-oor.

Bron:  Elsa Hattingh

MOREISH MICROWAVED MOCHA CAKE
Photo:  Danie Barnard
FOOD LOVERS RECIPES
Makes 1 x 24 cm ring cake
60 ml milk
25 ml coffee granules
200 ml (200 g) soft butter
200 ml (175 g) castor sugar
3 large eggs, lightly beaten
300 ml (165 g) self-raising flour
25 ml cocoa powder
Icing:
300 ml (160 g) sifted icing sugar
dipped white Flake chocolate, to decorate

Heat the milk and dissolve the coffee granules. Beat 175 ml (175g) of the butter with the castor sugar until light. Add the egg a little at a time, beating well after each addition. Fold in the flour and cocoa powder alternately with the milk.
Spoon the mixture into a greased, ring-shaped silicone or microwave-safe baking tin. Cook on full power for five to seven minutes, until the cake springs back when pressed with your finger. (It will continue to firm up once removed from the microwave.)
Remove from the microwave and let it stand for five minutes. Allow to cool before removing the cake from the tin.
Mix the remaining butter with the icing sugar. Add enough boiling water to form a smooth, spreadable consistency, then spoon the icing over the cake. Decorate with a crumbled dipped white Flake chocolate.
Danie se versiersel:
Versiersel vir ring koffie koek
Sit in ‘n mikrogolf beker die volgende:
4 eetlepels vlapoeier
2 eetlepels kakao
half liter melk
Verhit en meng totdat dit baie styf is,  roer gereeld. Laat afkoel en sit in yskas.
Meng saam:
Driekwart koppie sagte margarien
1 teelepel vanilla geursel
1 koppie suiker
Voeg hierdie mengsel by die koud gestolde vla en meng goed met klitser.

WHIPPED CREAM FROSTING
1 cup (240 ml) cold heavy whipping cream  (35-40% butterfat content)
½ teaspoon pure vanilla extract
1 – 2 tablespoons (15-25 g) granulated white sugar, or to taste

Raspberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled strawberry puree or strawberry jam

Lemon Whipped Cream:
Make the Whipped Cream Frosting and add ¼ to 1/3 cup (60-80 ml) chilled lemon curd

Chocolate Whipped Cream:
½ teaspoon pure vanilla extract
3 – 4 tablespoons (35-50 g) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 cup (240 ml) cold heavy whipping cream

Mocha Whipped Cream:
½ teaspoon pure vanilla extract
3 – 4 tablespoons (35-50 g) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 teaspoon instant coffee powder or espresso powder
1 cup (240 ml) cold heavy whipping cream

Whipped Cream Frosting:
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Raspberry Whipped Cream:
Make the whipped cream frosting but beat only until very soft peaks form. Then add the  raspberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Strawberry Whipped Cream:
Make the whipped cream frosting but beat only until very soft peaks form. Then add the  strawberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Lemon Whipped Cream:
Make the whipped cream frosting but beat only until very soft peaks form. Then add the chilled lemon curd, and beat just until stiff peaks form. Taste and fold in more sugar or lemon curd, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Chocolate Whipped Cream:
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Mocha Whipped Cream:
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

joyofbaking.com

MIKROGOLF SUURLEMOENSMEER
Genoeg vir 5 by 250 ml botteltjies;
Die resepie is soos volg;
310 ml botter
Sap van 6 groot suurlemoene
680 ml strooisuiker
5 ml sout
9 ekstragroot eiers
Metode is soos volg:
Smelt die botter in n diep mikrogolfvaste bak in die mikrofolf. Voeg die suurlemoensap, suiker en sout by en meng goed.
Klits die eiers ;baie goed en roer by die suurlemoenmengsel in. Mikro vir 4min.
Roer elke minuut. Toets of die smeer dik genoeg is deur n houtlepel daarin te jsteek en as die agterkant van die lepel met n dikkerige lagie bedek is, is dit reg.
Indien nie, mikrogolf vir nog 1min. en toets weer. (Die smeer word dikker namate dit afkoel.)
Bottel die smeer termyl dit warm is en seel dadelik. Berg op n koel, droe plek of in die yskas.
Ek smeer dit op alles want dit is so lekker jy kan nie ophou eet nie.
GENIET DIT-
Resep en foto:  Ria Van Rensburg
Ek het hier vir julle n baie lekker ding.

WENKE OM SWART VERSIERSEL TE MAAK
Susan Lockem:
Help asb, hoe kry ek versiersel swart? Het swart jelkleursel gebruik, eers word dit grys nou kry dit so snaakse kleur.
Annatjie Klaassen:
Dit hang af van watter kleursel jy gebruik maak. Party is te flou, dan moet jy meer ingooi, ander ontwikkel kleur as dit ‘n ruk staan. Roer maar goed deur.
Sandra Van Der Berg:
Mikrogolf dit vir so 30 sekondes, klits, herhaal tot jy die regte kleur verkry.
Karin Louw:
Gebruik die swart poeierkleursel.
Rina Kleinhans:
For true black buttercream, use 1 teaspoon of Violet gel food dye (or green) and 2 teaspoons of black gel food dye. This results in a total of 3 teaspoons (or 1 tablespoon) of food dye for roughly two cups of buttercream frosting.
Karien Visagie Zahrt:
Charcoal pil.
Nisa de Jager:
Voeg blou en rooi by tot dit donkerder is, of gooi kakao by.
Jacqueline Walker:
If you want black butter icing, then use gel food colouring. Mix some into the icing, start with a blob amount. Once mixed, put a spoonful of the grey icing into a bowl and microwave for 10 seconds, it will be runny. If it’s black then you have enough colour in the icing. If not, put another blob into the icing and mix. Put the melted icing with the rest of the icing and mix through. If it’s still grey / greenish then repeat the process until the icing has become more black. If the icing is too soft then pop it into the deepfreeze for a few minutes and mix again. Cold also activates the colour. If this method is taking too long for your fancy then use a stick blender, it will turn black very quickly.
Dini Redgard:
Bakster hier, swart is baie moeilik. Soms word die versiersel donkerder as jy stoom oorblaas. Warm die strykyster en laat dit stoom. Skep ‘n lepeltjie versiersel, stoom dit en kyk of dit swarter word. Indien so, versier die koek en stoom orals met die strykyster. Indien nie donkerder word nie, voeg nog kleursel by. Ek hou altyd “ebony cocoa” aan, slegs vir swart versiersel, saam die “Black Gel Colouring” natuurlik.
Mariana Janse Van Rensburg:
Gel kleursel werk vir als. Gooi ‘n blob in en laat staan so 3ure, roer dan goed deur. Voeg nog ‘n blob by indien nodig.
Louisa Mans:
To make orange: mix equal parts red and yellow.
To make purple: mix equal parts red and blue.
To make black: mix 3 parts red, 3 parts blue and 2 parts green.
Annette Hattingh Scheepers:
Ek meng die poeier en gel en dit kom perfek swart uit.
Runette Geyser Hamilton:
Swart kakao poeier met bietjie swart gelkleursel. Dit is hoe hulle swart versiering maak vir swartvelvet koek. Dit proe ook lekker en maak nie jou hele mond swart as jy dit eet nie.
Evangelene Hills:
Start with chocolate buttercream, then mix in black food gel coloring. Let it stand overnight for color to develop.
Nickey Loots:
Sif die swart poeier saam met die versiersuiker en dan voeg dan die vog by.
Emmerentia MC Pretorius:
Maak dit altyd eers ‘n donker blou of donker rooi of donker pers voor jy jou swart gel of kleursel byvoeg.
Sylvia J V Rensburg:
Begin met kakao versiersel en maak dit net baie donker, voeg dan rooi of blou gewone kos kleursel by, werk perfek, ek doen dit gereeld.
Foto en wenk:
Johanni Perry – Ek maak dit eers baie donkergroen met gel, want die swart gel het ‘n groen ondertoon. Gebruik dan baie minder swart gel, want dit proe aaklig. Partykeer gooi ek donker kakao by en laat dit ook eers ‘n rukkie staan.

BASIESE BOTTER VERSIERSEL

Ek maak altyd hierdie basiese icing resep:
2 koppies icing sugar,
omtrent een eetlepel sagte marg,
essence en druppeltjies kleursel van keuse.
Meng alles met elektriese menger en voeg dan klein bietjies melk by tot consistency reg is. Vir choc icing, voeg 90ml cocoa by.
Dis genoeg vir 24 cupcakes of een plaatkoek of twee ronde koeklae.

Louise Groenewald

Heather Strumpher
1 kg versiersuiker,
200g sagte botter, klits tot heerlik lig, so 4 minute,
voeg 100 ml warm volroom melk stadig by tot regte dikte vir jou…….laaste halwe t vanilla.. geniet

HOW TO MAKE PLASTIC ICING
Plastic icing is an Australian term for the soft, smooth cake covering also known as rolled fondant. Popular with cake decorators for its ease of handling, it provides a matte icing that can be rolled out like pastry. Plastic icing remains semi-soft, enabling it to be cut, embossed and molded. Cup cakes, muffins, cookies and celebration cakes can be covered or decorated using plastic icing.

1 sachet gelatine
60 ml cold water
125 ml glucose syrup
1 tablespoon glycerine
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 kg confectioner’s/powdered/icing sugar

Put the gelatine and cold water into a heat-proof bowl, combine and let the mixture stand until it thickens. Place bowl over a pan of hot water until the gelatine is dissolved and clear. Do not allow it to boil as it will become sticky.
Add glucose and glycerine to the bowl and mix thoroughly. Stir in butter or margarine. When it has almost completely melted, remove the bowl from the heat and stir in vanilla. Cool until lukewarm.
Sieve half the confectioner’s sugar into a large bowl. Make a well in the centre and use a wooden spoon to stir in the lukewarm gelatine mixture until all the sugar has been absorbed.
Add the remaining sugar a little at a time, stirring until the stickiness of the mixture disappears. Knead in any remaining sugar. The icing should come together into a large ball.
Place the ball of icing onto a large flat worksurface covered in sieved confectioner’s sugar. Knead with the heel of your hand until the icing is smooth and pliable. It should not stick to your hands.
If the icing is still too sticky or too soft, add more sieved confectioner’s sugar. If it becomes too stiff, add a drop of water and knead thoroughly until it reaches a flexible consistency.
Use icing immediately or wrap in plastic and store in an airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Tips & Warnings
Do not freeze plastic icing. As it thaws, beads of condensation form and the defrosted icing becomes sticky.

WENK VIR FONDANT / PLASTIC ICING
As jy ‘n ligte koek het, doen eers ‘n crumbcoat ( dun lagie botterversiersel) om al die krummels te laat vassit. Dan doen jy jou dikker laag botterversiersel net voordat jy die fondant opsit. Vir ‘n vrugtekoek sit jy eers ‘n lagie marsepein op. Maak seker dat wat jy onder die fondant sit is mooi glad want dit sal wys as jy die fondant gelyk maak.

Rol altyd gemaakte pettinice (fondant) op Maizena uit. As jy dit op versiersuiker uitrol raak dit taai. Om weer sag te maak, baie elbow ghries en Trex. Trex is ‘n groente vet botter. Ek het dit nog nooit met olie of botter probeer nie omdat diere vette galsterig kan raak. Deel dit in hanteerbare stukke en begin knie Jy kan ook so ‘n vuisvol op ‘n slag vir so ‘n halwe draai in die mikro sit om dit weer werkbaar te maak. Sommer nog ‘n ‘tip’ as jy gom nodig het om blommetjies aan die fondant te plak, neem so ‘n teelepel grootte pettinic met ‘n teelepel water en gee dit so ‘n paar draaie in die mikrogolf. Roer tussen elke draai, jy sal sien as dit reg is.

MMF is marshmallow fondant. Dit staan ook bekend as pettinice, plastic icing of net fondant. Sugar Veil is iets heeltemal anders wat saam met die kant (lace) sheets gebruik word. Jy smeer dit daaroor, laat dit vir ‘n dag staan en dan kan jy dit aftrek en daarmee werk soos materiaal kant.

Fondant word nooit totaal hard nie, mens kan dit altyd nog sny. As ek my Kersfeeskoeke maak, kan ek dit ‘n maand voor die tyd al versier maar dis omdat die vrugtekoek verseël is onder die fondant en dit kan niks oorkom nie. As jy ‘n gewone botterkoek of ander resep gebruik, dan gaan dit oor hoe lank die koek kan hou want die fondant is ‘never ending’. So met ‘n gewone koek sal ek dit nie meer as twee dae voor die tyd versier nie want as jy in ag neem dat dit dalk nog twee dae sal hou na aflewering om klaar geëet te word. Bottom line, dit gaan oor hoe lank die koek kan hou en nie die fondant nie. Hoop dit help?

Net aan nog iets gedink: om jou fondant mooi glad te maak is daar ‘tools’ in die mark wat ‘fondant smoothers’ genoem word. Wat ek ook al geleer het is dat ‘n stuk ‘leftover’ fondant net so goed werk. Gebruik ‘n stuk fondant om die fondant oor die koek superglad te maak – werk soos ‘n bom. Werk altyd van bo af ondertoe – as jy ‘n lugborrel het, druk ‘n klein gaatjie in die fondant en werk net genoeg daaroor, dit sal toemaak.

Geplaas deur Nicolette Fick
Foto:  Wiandra Nel

CUPCAKES WITH MARSHMALLOW PETALS
It’s mini marshmalows cut each one in half diagonally to make a petal shape then you colour your castor sugar with powder food colour and dip the petal in it.

Smeer eers jou botterversiersuiker onder, dit is volgens die cake decorating tydskrif hier is n prentjie

Geplaas deur Marie Grobler