This is literally the icing on the cake. Yesterday, I shared a recipe for Egg-Free Depression-Era Chocolate Cake . This is the chocolatey buttercream topping. .
There is no secret to making light, fluffy buttercream. Just beat the mixture for longer — much longer — than you think is necessary. This recipe makes enough to generously cover a single cake. The yield is too small for most stand mixers, but handheld electric beaters will do the job.
If you want to skip straight to the recipe, go ahead. I won’t be offended. I get it. You’re here for the food.
For those of you with time on your hands, pull up a chair, and grab a beverage. I’m about to discuss the differences in nomenclature as well as the culinary virtues of the powdery, white sugar that makes sweet, sweet icing possible.
Is it Icing Sugar, Confectioners’ Sugar or Powdered Sugar?
One product. Many names. Canadians and British bakers call it icing sugar, Americans call it confectioners’ sugar or powdered sugar. I believe Australians call it icing mixture. Even though I lived Down Under for a year, I didn’t bake during that time. In my defence, the Sydney Olympics were on — and it was too hot to turn on the oven. But I digress.
Call it what you will, icing/confectioners’/powdered sugar is granulated sugar that’s been ground to a fine powder with about 3% cornstarch added to prevent clumping.
So what’s caster/castor sugar?
This sugar has even more names. It goes by bar sugar, baker’s sugar, berry sugar, fruit sugar, instant dissolving sugar or superfine sugar. Phew! No matter what you call it, this is granulated sugar that has been ground to a fine powder but doesn’t have any cornstarch or anti-clumping agents added. Because it dissolves very quickly and has no added starch, it’s often used in cocktails, baking, meringues, and preserves. If a recipe calls for this type of sugar, just put granulated sugar in a blender and give it a spin. But I digress.
What about all those Xs?
I can’t speak for the UK, but in the US, confectioners’ sugar comes in different textures — XXX. XXXX, and even 10X. The more Xs, the finer the sugar particles. Here in Canada, I’ve never seen Xs or any other indication of fineness. If you have, please leave a comment or email me. I’ll update the post to include new information.
What’s icing sugar used for?
Because of it’s powdery texture and the added starch, icing sugar is: • dusted on pastries, cookies, and cakes for a finishing touch • used in Royal icing and American-style buttercream (this recipe is an America buttercream) • used to sweeten whipped cream when you want to keep it stable • used in place of, or in addition to, granulated sugar in some cookies for a more tender texture
So, soften some butter, get out your beaters, and whip it up!
This icing works well on any cake, cupcake, or sugar cookie. I’ve been known to eat it with a spoon. You do you.
Scale
Ingredients
1/2 cup ( 115g) room temperature butter (or vegan butter or coconut oil) 2 cups (250 g) icing sugar* 1/2 cup (60 g) cocoa powder 2 tablespoons (60 ml) milk (or non-dairy milk for vegan icing) 1 tablespoon vanilla generous pinch salt
Instructions
In a medium bowl, using a hand held mixer, beat the butter until smooth.
Add the icing sugar, cocoa powder, milk, vanilla and salt. Beat on low until the icing sugar and cocoa powder are fully incorporated. You might want to cover the bowl with a tea towel to prevent the icing sugar and cocoa powder from flying about.
Once the icing sugar and cocoa powder are blended into the butter, increase the speed to high and beat until the icing is very light and fluffy. Stop and scrape down the side of the bowl a few times. When it looks good, keep beating. Beat for at LEAST 5 minutes, and ideally for up to 10 minutes. The long beating produces a very smooth and creamy icing.
Notes
Any leftover icing can be frozen.
*Icing sugar is also known as confectioners’ sugar and powdered sugar.
