I love this icing … it is my “go to” when I want to make a cake or cupcake just that little bit extra special.
I don’t mind buttercream, but I much prefer this!
As I use it so much, I decided to post the recipe for it so you can print it off and have it in your recipe file to use as you wish. This makes it easier for you instead of trying to find the recipe amongst the various posts I have done where I have used it.
The icing makes enough to:
- Fully ice the top of two x 24cm cakes; or
- Ice the top and middle of a 24cm cake; or
- Ice 12 to 14 cupcakes with a double layer swirl; or
- Ice 20 cupcakes if spreading it in a single layer.
I have made this icing in my trusty old Kenwood many times, especially when I have had lots of cupcakes to ice … but what I love about using the Thermomix to make it is that you don’t end up with lots of air bubbles in the icing, which can look a bit ordinary when applying to your baked goods. When I have used my Kenwood, I have had to lightly blend the icing with a spatula by hand before using it to remove the air bubbles for a nice smooth finish … with the Thermomix that step is eliminated.
If possible I like to make my icing the day before I use it to give it time to “blend” in the fridge … then I take it out of the fridge the morning I plan to use it to bring it to room temperature to spread easily. The icing will keep in the fridge for up to a week, and freezes beautifully. If frozen, remove from the freezer the day before you plan to use it and put into the fridge, then follow the process of removing it the morning you plan to use it for easier spreading. When I am only going to use half the icing for a single cake topping, then I put the rest into a container and place straight into the freezer for another time.
Once on the cake or cupcakes, the icing will “hold” at room temperature for up to three days … but if it is particularly warm (like in the middle of summer with 35+ degree days), then I would put the baked goods in a sealed container in a cooler room in the home.
Also, if it is really warm and I have made the cupcakes/cake a couple of days in advance of serving them, then once made I would put them in a sealed container in the fridge, and remove them three hours before serving to allow the cupcakes/cake to come to room temperature … this is particularly important for butter cake / pound cake type mixes which can be way too firm and unappetising eaten straight from the fridge, although carrot cake type mixes are fine consumed cold straight from the fridge.
This recipe can also be made using dark chocolate … just follow the exact same instructions, but substitute dark chocolate for the white chocolate.
And one last thing to note when using melted white chocolate in icing, it is a little more temperamental that dark chocolate and can “split” if over beaten, so it is really important that you don’t blend it for any longer than I have written in the recipe, so please just follow the instructions and you will be rewarded with a delicious white chocolate icing.
- 250g white or dark chocolate, cut into small pieces (bud size)
- 100g butter, room temperature
- 250g cream cheese, room temperature
- 1 tsp vanilla extract
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- 500g icing sugar mixture
- Place chocolate into TM bowl and mill 5 seconds x speed 9 (if there are still some large pieces, then repeat 2 seconds x speed 9)
- Scrape around sides, then melt 6 minutes / 50 degrees / speed 3 (pause and scrape after 3 minutes if chocolate is not melting uniformly … you want it to be completely melted so keep going until it is all liquid … if after 6 minutes it still has some small lumps, scrape around bowl and melt for another minute until smooth)
- Set aside, do not clean TM bowl
- Add butter, cream cheese, vanilla extract and salt to TM bowl and mix 10 seconds / speed 5, scrape around bowl and repeat 5 seconds / speed 5
- Add icing sugar first to the TM bowl, then place melted chocolate on top
- Mix 15 seconds / speed 10, scrape around bowl and repeat 10 seconds / speed 10, scrape around bowl and repeat for a final 2 seconds / speed 10
- Use as desired (please see "Notes")
Fully ice the top of two x 24cm cakes; or
Ice the top and middle of a 24cm cake; or
Ice 12 to 14 cupcakes with a double layer swirl; or
Ice 20 cupcakes if spreading it in a single layer.
I make my icing the day before I use it to give it time to "blend" in the fridge ... then I take it out of the fridge the morning I plan to use it to bring it to room temperature to spread easily.
The icing will keep in the fridge for up to a week, and freezes beautifully. If frozen, remove from the freezer the day before you plan to use it and put into the fridge, then follow the process of removing it the morning you plan to use it for easier spreading.
When I am using half the icing for a single cake topping, then I put the rest into a container and place straight into the freezer for another time.
Once on the cake or cupcakes, the icing will "hold" at room temperature for up to three days ... but if it is particularly warm (like in the middle of summer with 35+ degree days), then I put the baked goods in a sealed container in a cooler room in the home. If it is really warm and I have made the cupcakes/cake a couple of days in advance of serving them, then I put them in a sealed container in the fridge, and remove them three hours before serving to allow the cupcakes/cake to come to room temperature ... this is particularly important for butter cake / pound cake mixes which can be too firm and unappetising eaten straight from the fridge, although carrot cake style mixes are fine consumed cold straight from the fridge.
Please note when using melted white chocolate in icing, it is more temperamental that dark chocolate and can "split" if over beaten, so it is important you don't blend it for any longer than I have written in the recipe, so just follow the instructions and you will be rewarded with a delicious white chocolate icing.
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