Admission: I thought this recipe was going to be rubbish. Growing up, making icing involved a little bit of butter, a fair amount of icing sugar and a lot of water – the icing of my childhood was more like a glaze, and I assumed that that was what icing was in the late 80’s and early 90’s. Oh how wrong I was. This icing is creamy, thick, perky (is that even a word that can be used to describe icing?!), and it’s not too sweet. Amazing.
I’ve been a long-term fan of Amanda at I Am Baker‘s Perfect Crusting Buttercream recipe – it makes a lot, and sets really nicely on cupcakes and larger cakes (especially when piped). It’s the perfect recipe for to make Amanda’s famed Rose Cake. But this Vienna Cream recipe’s just provided me with a great alternative to the crusting buttercream recipe – one that really much better suits Australian palates (American recipes for both cakes and icings tend to be SO sweet).
Despite my concerns, this recipe made just the right amount of icing to cover a 9 inch cake with a thick layer, and also enough to flatten out the top of the cake without needing to cut it down.
- 125 g butter (room temperature)
- 1 1/2 cups icing sugar
- 2 tablespoons
Have butter and milk at room temperature, place butter in a small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar, mixture should be smooth and easy to spread with a spatula.