Vienna Cream Frosting (Better Than Cream!)

Recipe by Jubes
READY IN: 15mins
SERVES: 12-16


  • 14
    lb butter, chopped (125 grams)
  • 1 34
    cups icing sugar, 280 grams (powdered confectioners sugar)
  • 2
    tablespoons milk


  • Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
  • Gradually beat in half of the sugar, all the milk and then the remaining sugar.
  • If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
  • To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
  • Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
  • Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
  • orange- use orange juice in place of the milk.
  • Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
  • For pink I add some rosewater and a few drops of cochineal.