Just a quick one today. I am back at work and don’t have a lot of time. But if I don’t post something I might descend into an even deeper despondency. The life of a just-returned-to-work-after-maternity-leave mother…
…anyone want to swap for a week or two?
This recipe hails from Anmarie’s wedding reception. I need to get my act together and do a comprehensive post about her reception. Soon!
For now you can find the recipe for the Wheat salad she served by clicking the link. I have also done a tutorial for the Paper Money Roses we gave them. And you may or may not remember the post I did about the Fabric hearts she used for decoration.
Now back to the Amarula Icing!
I baked one hundred and twenty cupcakes the morning before the wedding and then iced them all in the afternoon.
We (me and my mother-in-law’s old Kenwood) made five batches of vanilla sponge and six batches of Ina Garten’s Beatty’s chocolate cake. I have no idea how much butter and icing I used for my Amarula Icing, but it was well over 3 kg in total. And a whole bottle of Amarula…well, I might have tasted some…
You may, of course, use any cream liqueur. Just remember to change the name accordingly :)
Amarula Butter Cream Icing Recipe
250 g butter
600 g icing sugar
100 ml Amarula
- Beat the butter until pale and fluffy.
- Add half the icing sugar and half the Amarula. Beat well.
- Add the rest of the icing sugar and Amarula and beat A LOT. The more you beat, the fluffier it gets.
If you want to make this in a different quantity: for every 50g butter, use 20-30 ml Amarula and 120g Icing sugar. 30ml is strong, though, so try 20 first and have a taste!!