Servings : 2 cups of frosting
The perfect frosting/icing for cakes, this is the ideal kind of frosting for decorating.
Ingredients
- 3/4 cup butter, softened (150gm) (5oz)
- 2 cups confectioner's (icing) sugar (250gm) (8oz)
- 1 tsp. vanilla essence
- 2 tsp. hot water
Instructions
Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!
If you want it to have a chocolaty taste and colour, substitute the vanilla essence with 2 tbsp. cocoa powder. For a different colour, just add a few drops of the colour of your choice and mix.
shall i’ve to refrigerate it before decorating d cake? Also can d vanilla essence be omitted?
can u pls tell the measurements in cups?
Refer to this note for measurement conversions: http://www.fauziaskitchenfun.com/my-measurements/
No need to refrigerate before decorating, but you can store any leftover in the fridge.
Just love ur recipes, very recently got my hands on it on FB! Well a lil correction about the measurements in this recipe:
6 oz = 3/4 cup
16 oz = 2 cups
As 2 oz = 1/4 cup
Thank you, actually 1 cup of flour or 1 cup of icing sugar is equal to 4 oz instead of the normal 8oz. That is why I emphasized on the 2 cups for icing sugar (8oz)
salam….wanted to know if i cud frost the cake with this butter cream frosting a night before it is served to the guests?? will refridgerating change the taste of the frosting??? n does this frosting holds its shape well??
thank u…
W/Salaam, the frosting holds its shape beautifully and yes you can frost it the night before. Since the frosting is mainly butter, it will stiffen when refrigerated, but if left out at room temperature for an hour or so before serving it will soften right up again. 🙂
can we add color powder to it in oerder to get colored frosting, for example to make roses?
Yes you can.
hey how many cups of icing r made with the amount of ingredients mentioned above ?
Enough to frost one 8 inch cake. So about 2 cups.
Hi Fauzia, can i use margarine instead of butter?
Hi, yes you can.
as salaam alekum fauzia…. what shud i do to get perfect white butter cream frosting? this one is off white. plz help.
W/Salaam use a pure white butter as your base. If the butter is yellow then the frosting will not be very white.
Salam fouzia I m located in Dubai …. which white butter u suggest for this reciepe? Can u suggest any white butter brand?
W/Salaam, sorry I am not from Dubai so I cannot know what brands are available there.
asalamwalekum..thnkx fr ua rply..1 mre questn is hw do mke whipn creme i want it wt xact mesrmnts plzz..
W/Salaam, please check my how to whip cream method also in this folder.
for this recipe you mentioned
for this recipe you mentioned that we need 8 oz conf. sugar. You also mentioned it as 2 whole cups. I’m confused….. isn’t 2 whole cups = 16oz? Can you please clarify?
Some ingredients weigh at 4oz
Some ingredients weigh at 4oz per cup (like flour and in this case, icing sugar). 2 cups of GRANULATED sugar would be 16oz, but for icing sugar it is measured as 4 oz per cup. It is lighter, that is why. 🙂
hi, i made the butter cream
hi, i made the butter cream but it was rather hard even after i put the hot water….could it be because i used the butter direct from the refrigerator?…..all in all it was easy to decorate and still tasty:)
could you provide other frostings except the ganache, whipped and butter cream?
Hi! Yes definitely the butter
Hi! Yes definitely the butter needs to be at room temperature. Thanks though, am glad it turned out tasty. There are several other frostings, like the quick fudge frosting, the cream cheese frosting used on carrot cake, the tiramisu cake’s frosting, the coffee flavoured one on the cappuccino bundt cake. 🙂
When ever i uploaded comments
When ever i uploaded comments ,its don’t why ?
I’ve received all your
I’ve received all your comments and responded to all dear, please check back where you posted them. Maybe you are checking in a different place for them?
can you use the butter at
can you use the butter at room temperature or how do you soften it?….i used chilled butter and the product was really hard
At room temperature is fine.
At room temperature is fine. You should be able to spread it easily.
Fauzia may Allah reward you
Fauzia may Allah reward you for your patience, ameen.I have baked your basic choc cake before as i have your brownies and other recipes and they have turned out superb mashaAllah.its the frosting that is giving me a ‘bad’ reputation: LOL!I use Kerrygold irish butter unsalted at room temperature, i believe i follow your instructions to the letter but my kids will not touch the ‘icing’ with a ten foot pole! Could it be that i grind the sugar myself, sieve and then use it? must i add something else? will this recipe give me a thick enough consistency to pipe stars?
once again shukran and thank you for your patience!
When grinding sugar to make
When grinding sugar to make icing sugar, always add 2 tbsp of cornflour per cup of sugar in order to get the right consistency.
salam sister fauzia..im so
salam sister fauzia..im so glad to know your page ..i did try many of your recipe..almost all turned out well..i hope to more..sorry for not uploading the pics..well may allah bless you and jazakallah khair.well one question ..im making moist chocolate cake today instead of butter frosting can i just use whipped cream ?..jazakallah khair
Yes you can. 🙂
Yes you can. 🙂
Salam Fauzia
Salam Fauzia
Thanks for the tasty frosting recipe. Its so good! Can I freeze the leftover frosting and for how long?
thanks
W/Salaam, thanks for the
W/Salaam, thanks for the lovely feedback! You can refrigerate (in an airtight container) for up to 3-4 weeks, or freeze for longer…about 2 months. 🙂