Perfect White Icing

Perfect White Icing This is a delicious Perfect White Icing that can be used either for decorating or just regular old spreading on cakes and cupcakes. There are a few different ways to do this to get different consistencies depending on…

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Perfect White Icing | Stay at Home MumPerfect White Icing

This is a delicious Perfect White Icing that can be used either for decorating or just regular old spreading on cakes and cupcakes. There are a few different ways to do this to get different consistencies depending on what you need it for. This recipe will make approximately 3 cups of white icing.

Ingredients:

  • 3/4 cup Copha
  • 1/4 cup white butter (such as Lurpak)
  • 4 cups icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Place the butter and Copha into a large bowl and use an electric mixer to cream them together. If either is too hard to mix, leave it sitting out for an hour beforehand. Add the vanilla, and then add one cup of sugar at a time until all the sugar has been added. Use a medium mixer speed while adding the sugar to keep it from flying out against the sides.

The mixture should look pretty dry once all the sugar goes in, so now you want to add the milk and keep mixing it until the icing is fluffy and light.

If you’re using it right away, cover the bowl with a damp cloth to keep it from drying out. Otherwise, store it in the fridge for up to 2 weeks in an airtight container. When you’re ready to use it, get it out and rewhip it for a few minutes.

If you want your white icing with a slightly thinner consistency, for spreading, add 2 tbsp of either milk, water, or light corn syrup.

Recipe Hints and Tips:

  • You can use Copha instead of the butter for an even whiter finish – but you will be substituting taste
serves
1
time needed
prep
ingredients
6
difficulty
easy
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Ingredients

  • 3/4 cup Copha
  • 1/4 White Butter (such as Lurpak)
  • 4 cups Icing Sugar
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk
  • 3/4 cup Copha

Method

  1. Place the butter and Copha into a large bowl and use an electric mixer to cream them together. If either is too hard to mix, leave it sitting out for an hour beforehand.
  2. Add the vanilla, and then add one cup of sugar at a time until all the sugar has been added. Use a medium mixer speed while adding the sugar to keep it from flying out against the sides.
  3. The mixture should look pretty dry once all the sugar goes in, so now you want to add the milk and keep mixing it until the icing is fluffy and light.
  4. If you're using it right away, cover the bowl with a damp cloth to keep it from drying out. Otherwise, store it in the fridge for up to 2 weeks in an airtight container. When you're ready to use it, get it out and rewhip it for a few minutes.
  5. If you want your white icing with a slightly thinner consistency, for spreading, add 2 tbsp of either milk, water, or light corn syrup.

Notes

Recipe Hints and Tips:

  • You can use Copha instead of the butter for an even whiter finish - but you will be substituting taste


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