Here are a few quick and easy ways to ice your cupcakes - show off your new skills to your friends and family!
Prep time: 15 minutes
For the cream cheese icing
- 50gms butter
- 1/2 cup cream cheese
- 1 tsp vanilla essence
- 2 cups icing sugar
- 2-3 Tbsp of milk
Beat the butter and cream cheese together with a mixer until well combined. Mix in the vanilla and icing sugar - add in enough of the milk to create a nice fluffy icing - but make sure it's not too runny. Add desired colour at this stage too if you wish.
Spoon into your piping bag and pipe away onto cooled cake - never a warm cake or your icing will melt!
For the buttercream icing
- 150gm butter (room temperature)
- 2 cups of icing sugar
- 2-3 tbsp of hot water
- 1/2 tsp of vanilla
Beat the butter and sugar until nice and smooth, pale and fluffy. Slowly add the icing sugar - about half a cup at a time - with a little of the hot water till you get a creamy icing.
Add food colour (if desired) a few drops at a time till you get the desired effect.
Transfer to a piping bag and pipe onto cooled cupcakes - never warm as the icing will melt!
Buttercream icing will set semi-hard on the edges, so is best to pipe as soon as you have made it.