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125g unsalted butter, softened

½ teaspoon vanilla extract

250 g icing sugar, sifted

1 tablespoon milk

Food colouring (optional)

Using a stand mixer, cream the butter and vanilla extract together for 2 minutes, or as white as possible.

Add half the icing sugar, milk and then the remaining icing sugar and mix for a further 2 minutes, until light and fluffy.

If you want to colour the icing, slowly add drops to the mix, beating after each addition, until you reach the desired colour.

Makes approximately 1 3/4 cups


125ml pouring cream
200g dark eating chocolate

Boil cream, then remove from the heat.


When bubbles subside, add the chopped chocolate and stir until the ganache is smooth.


Allow the icing to cool completely before using, and if it's too hard gently heat in the microwave to return to a spreadable consistency.

Makes approximately 1 cup


1½ cups (240g) pure icing sugar, sifted
1 egg white
½ teaspoon lemon juice

Lightly whisk egg white and lemon juice together in a small bowl.


Gradually add icing sugar, one tablespoonful at a time, whisking until smooth and combined.

Makes approximately 1 cup

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