Icings

Buttercream Icing

250g Trex (this is a vegetable based fat much better for icing than butter if you want a white colour) 
2 tsp flavouring (Vanilla, coffee etc)
3 tbs Water
500g sifted icing sugar
1 tbs Meri-white powder (optional)

Cream together in a large bowl all the wet ingredients. Add the icing sugar a little at a time. I now do this in my electric mixer but you can do using a hand electric mixer. I always find this goes everywhere. Once mixed you had add any colouring you want. Remember a little goes a long way. The more water you add the less stiff it will become. This can be frozen and will keep in the fridge for as long as the trex shelf life.

The Meri-White adds stability to the frosting so when you pipe your swirls they hold their shape, even on a warm day.  For white frosting use Trex (a white vegetable fat) with flavours.  White frosting also is better if you need to add colour; if you use butter which is yellow if for example you wanted baby blue it would turn green or if you wanted pink it would turn a salmon colour.

Royal Icing

1 tbs Meri-white powder (optional)
500g sifted icing sugar
6-9 tbs water

Make sure you are using a grease free bowl. Put the icing sugar in a bowl with the Meri-white powder and add the water, mix on a low speed for 7-10 minutes until the icing has lost it's sheen remember you can always add a little more water if you need it slightly thiner, if you make it slightly too thin add some more icing sugar. Use straight away or cover the top of the icing with no air gap with cling film and store in an airtight container for up to 2 weeks. When you want to use just mix again. Add any colouring you may want.