Fluffier, mousse-ier buttercream frosting

I know that, for some people, the buttercream frosting is the best bit of a cake. The cake, in fact, is a mere vehicle for the buttercream: a tiresome necessity. Certain swish bakeries in New York City have started selling 'frosting shots' to appease those customers. (Yes, that's a serving of buttercream frosting sans cake.)

Those people probably won't be thrilled by my innovation... but I am! I too love the icing on the cake, but it's just a bit too heavy on the fat and sugar for my taste. So I started playing with adding Instant Clear Jel to the mix. The result is a wonderfully light, mousse-like concoction and I'm delighted with it! I went a little crazy with the flavourings - but I think there's room in this recipe for extra flavours, because you're not overpowering them with the fat and sugar.

Without further ado, here's the recipe.


Chocolate mousse buttercream frosting
350g (3 1/2 cups) icing sugar
1/2 cup ICJ
1/4 cup cocoa
1/2 cup water
180g (1 cup) margarine
Optional: 1/4 teaspoon cinnamon, 1/8 teaspoon liquid smoke (true!), 1/8 teaspoon chilli powder, 1/8 teaspoon salt
Sift dry ingredients into bowl of stand mixer.
Stir to combine.
Add water, and beat slowly until all of the dry ingredients are incorporated.
Add the margarine and beat on high speed until the frosting is light and fluffy and fabulous.

While we're on the subject of liquid smoke and Instant Clear Jel, those are just two of the specialty ingredients I sell. (Nice segue, huh?) Here's the brand spankin' new price list drawn up by the marvellous Mr Hossack. To order, please email me your requirements and I'll get back to you re postage cost and payment options.