Vanilla Frosting
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 25ml whole milk
- a couple of drops of vanilla extract
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Cream Cheese Frosting
- 300g Icing Sugar
- 50g Unsalted Butter (Room Temperature)
- 125g cold cream cheese
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy- for at least 5 minutes. Do not overbeat, as it can quickly become runny.
Chocolate Frosting
- 300g Icing Sugar
- 100g Unsalted butter (room temperature)
- 40g cocoa powder
- 40ml whole milk
- Beat the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to a slow speed and add the milk to the mixture a couple of tablespoons at a time.
- Once all the milk has been added turn the mixer up to a high speed.
- Continue beating until the frosting becomes light a fluffy (about 5 mins but the longer the frosting is beaten the fluffier it becomes)
