Icing and Buttercream for Cupcakes

Ingredients:
3/4 cup butter, softened
3 2/3 cups icing sugar
2 tbsp water/milk
1 tsp vanilla essence

Method:
Cream butter and icing sugar in a mixing bowl. Add vanilla essence and 2 tbsp milk/water and beat until smooth and fluffy.

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COCOA BUTTER ICING
Ingredients:
300g butter
500g icing sugar ~ sifted
75g cocoa powder

Method:
Beat the above ingredients.

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VIENNA CREAM
Ingredients:
125g / 4 oz butter
1 1/2 cups icing sugar ~ sifted
2 tbsp fresh milk
1 tsp vanilla essence

Method:
1. Beat butter till soft.
2. Add in icing sugar
3. Add in fresh milk, ONLY IF the icing is hard

Buttercream

Ingredients:

1 cup of shortening

1 cup of creamwell - (can use cream mixture)

3 table spoon of milk

8 cups of icing sugar- sieve

1 teaspoon almond essence

1 teaspoon vanilla essence

Method:

Beat shortening and creamwell until fluffy. Put in the icing sugar bit by bit. Next add the almond & vanilla essence. Pour in the milk bit by bit also (see the consistency of the mixture). Buttercream is ready to be used. You can keep the balance buttercream in the fridge and if you want to use it, just beat it again. If you want to put colouring, just use the color paste. Not advise to use the liquid type of colouring as the buttercream might become a bit watery.

Source: http://www.kitchencapers.net/phpbb/index.php
krimwell is just a special margarine for making buttercream. You can buy these kind of margarine at Ailin in Tanjung Katong Complex (Geylang) or at Lee Bee in Jurong West. Brand they sell is Kake and Marianne ...

Fondant (Sugar Paste)
8g gelatin powder mix with 50 ml water (room temperature)
50g corn syrup
450g powdered sugar
10 drops of light vegetable oil

Source: Imperial Kitchen