Vienna Cream Frosting Better Than Cream Recipes

VIENNA CREAM FROSTING (BETTER THAN CREAM!)

Vienna Cream Frosting (Better Than Cream!) image

A thick creamy buttery frosting for your cakes. You can make it vanilla, chocolate, orange, lemon or coffee. Its a great topping that you can put some texture into. It looks very effective. Definitely best to have butter out of the fridge for about an hour before required-it's easier to beat butter that is not hard. The butter should not be melted. This recipe should easily ice 12 -16 cupcakes with piped icing tops. This recipe uses Australian Cup measurements-1 cup = 250ml & 1 tablespoon =20ml

Provided by Jubes

Categories Dessert

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 3

Ingredients

1/4 lb butter, chopped (125 grams)
1 3/4 cups icing sugar, 280 grams (powdered confectioners sugar)
2 tablespoons milk

Steps:

Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
Gradually beat in half of the sugar, all the milk and then the remaining sugar.
If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
VARIATIONS:.
To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
orange- use orange juice in place of the milk.
Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
For pink I add some rosewater and a few drops of cochineal.

Nutrition Facts : Calories 137.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.7, Sodium 55.9, Carbohydrate 17.6, Sugar 17.1, Protein 0.2

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