Tag Archives | Icing

Avocado Cream Cheese Icing

This batch was vegan, as I am still on the vegan challenge. For a plant-based version of this icing, replace regular cream cheese with a vegan variety. For this recipe, I used Tofutti Better Than Cream Cheese.


1 package cream cheese (225 g)
1/4 cup vegetable shortening (55 g)
60 g avocado meat (approx. 1 small avocado or half of a large one)
2 tsp. lemon juice
1 tsp. vanilla
2 cups icing sugar (280 g)


In a mixing bowl beat together the cream cheese and shortening.

In a separate mixing bowl beat together the avocado and lemon juice very well. There should be no lumps.

Add the avocado mixture and vanilla to the cream cheese mixture and blend well.

Gradually add the icing sugar and mix well.


Fillings, Frostings & Spreads ·

Buttercream Icing

Buttercream icing is one of the most common icings for decorating cakes. You can use it to fill or spread over a cake, as well as to pipe decorations. Depending on how you are using the icing, you may need to adjust the thickness. For spreading on a cake, a slightly thinner consistency is easier to work with; if it is too thick, it won’t spread well. Piping decorations, on the other hand requires a thicker consistency. You can adjust the consistency by using more or less milk or adding more icing sugar.

Some buttercream recipes use all butter and no shortening. The reason for using shortening is that is has a higher melting point than butter. Buttercream made with shortening can withstand heat much better than buttercream made with all butter. If only butter is used, care must be taken to ensure the cake stays cool, otherwise the icing will most likely melt and ruin the cake decorations. Often people find that using all butter makes the icing melt too quickly in the mouth. It is all personal preference so if you prefer omitting the shortening and going all butter, go for it! Butter has a much better flavour than shortening, which is why you wouldn’t ever want to only use shortening in an icing recipe.


1/2 cup butter (113 g)
1/2 cup shortening (113 g)
1 tsp. vanilla
3-4 cups icing sugar (420 g – 560 g)
2 tbsp. milk


Cream shortening and butter.

Add vanilla.

Slowly add sugar while continuing to beat.

Add milk and beat on medium speed until light and fluffy.


Fillings, Frostings & Spreads ·

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