Butter icing for cakes and cookies - Smjörkrem
125 g sweet butter or margarine
125-200 g icing sugar
1 egg yolk
to taste: flavouring (see notes)
1 tbs cream (optional)
few drops food colouring (optional)
a pinch of salt (leave out if you're using salted butter)
Soften the butter at room temperature, or put in the microwave for a few seconds. Whip together the butter and sugar until light and fluffy. Adjust amount of sugar according to how sweet you want the icing. Add the egg yolk and flavouring, and cream, if using (will make the icing smoother). Frost the cake and enjoy.
Vanilla essence is the usual flavouring for white icing, but many other flavours are excellent. Rum, sherry, amaretto/almond and hazelnut are good flavours for many kinds of cake. Fruit, berry and flower flavours, such as orange, lemon, strawberry, cherry, peppermint or rosewater, are good with vanilla-flavoured cakes.
-add some cocoa powder or melted chocolate to make chocolate-flavoured icing
-flavour with fresh, strong coffee. This combines well with chocolate.