I will let you into a little secret….. I have been trying for what feels like forever to master the art of piping icing! I have wanted to be able to recreate those pretty little peaks and roses for so long and have tried and failed endless times.
I was speaking to one of my friends at work about yet another disastrous attempt when she told me about a fail- proof recipe for buttercream which she uses for her piped icing. She wrote it down for me and off I went (not feeling too hopeful to be fair)!
Buttercream recipe – 225g sieved icing sugar, 85g butter, 1-2 tbs milk and a few drops of vanilla essence.
1 – Mix all the ingredients into a large bowl until smooth. Make sure that it is thoroughly mixed to ensure it will go through the nozzle of the piping bag. I also added a little cocoa powder to give a chocolate flavour to the icing!
2-Use different nozzles to create different effects. Make sure you wait until your cakes are completely cool or the icing will just melt! (I’ve done this too)!
I was so shocked that it worked! I was jumping around my kitchen in sheer happiness that I had finally managed to use the piping bag without it being a huge mess! I cannot wait to try out more using different nozzles! They went down an absolute treat and the kids had a go using the bag too! A fun filled baking session!
Happy Wednesday everyone!