Looking for a super white frosting recipe to decorate your cakes and cupcakes? This recipe using Kremelta guarantees a perfect bright white colour every time!
10 mins prep
Makes 2.5 Cups
250g (1 block) Kremelta, at room temperature, sliced
360g (3 cups) icing sugar mixture, sifted
2 tsp. vanilla extract
2 tbsp boiling water
Place Kremelta in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth. Increase speed to medium and beat for a further 3-4 minutes, or until white and creamy. Beat in vanilla.
Gradually add sugar, 1/3 cup at a time, beating until combined. Add boiling water and beat until smooth.
To soften Kremelta, leave it out of the fridge for at least 24 hours. Thinly slice or grate.
Alternatively, run the outside of the mixing bowl under hot water then add sliced copha and beat. Do not melt Kremelta.
There is enough frosting to ice a 22-23cm cake or 24 cupcakes.
Frosting is best used immediately after making. Add a little extra boiling water if frosting starts to firm up.