Basic butter icing
Cream 55 grams (2 oz.) soft butter (or margarine) until soft and white. Do not warm. Work in 85 grams (3 oz.) sieved icing sugar with flavouring and colouring as required. To make a firmer icing, use 115 grams (4 oz.) of icing sugar.
Chocolate butter icing
Add about 3/4 tablespoon of chocolate powder, 1 teaspoon cocoa and a few drops of vanilla essence to the basic butter icing.
Coffee butter icing
Work in 1/2 tablespoon of coffee essence (or 1 teaspoon soluble powder dissolved in 2 teaspoons water) in the basic butter icing. Do this gradually as otherwise the mixture will curdle.
Lemon butter icing
Add 2 teaspoons finely grated lemon rind to the basic butter icing and gradually beat in a few drops of lemon juice, lemon colour and lemon essence.
Orange butter icing
Add 3 teaspoons finely grated orange rind to the basic butter icing and gradually beat in a few drops of orange juice, orange colour and orange essence.
Rum butter icing
Add a few drops of rum essence or about 1/4 tablespoon rum to the basic butter icing.
Vanilla butter icing
Add 1/2 teaspoon vanilla essence to the basic butter icing.