Creamy vanilla frosting

This simple vanilla frosting can take on a range of other divine or whimsical flavourings, giving you ample scope to take your cakes and biscuits in all sorts of fantastical directions.

  • 300 gm butter
  • 250 gm icing sugar, sieved
  • 100 ml milk
  • 1 vanilla bean, split, seeds scraped
01   Set up your stand mixer with the beating attachment and beat the butter and sugar into oblivion – usually for no less than 10 minutes.
02   Warm the milk and add the vanilla bean and seeds. Leave to infuse for 5 minutes, then discard the bean. Slowly beat the warm milk into the frosting, being careful not to wear it. The frosting is now ready to use, although you will probably want to add some extra flavours. For best results use straight away. It can be covered and refrigerated for a few days; pull it out of the fridge a few hours before you plan to use it, and beat the frosting again to soften it.

Note Makes enough to frost a 20cm round cake. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

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