Tag Archives: icing

Mr Whippy Chocolate Frosting – Traditional Method by Serena


I have literally tried a million icings and frostings and the right icing on a cake can turn a great cake into a fantastic cake!

Buttercream is fine – it really is, but I find it über sweet and if you have a rich cake it can be too much, and you can only have a little piece. That is clearly not good. So I found  a way to have a lot of cake by creating my version of the famous Magnolia Bakery (Sex in the City) icing. This is a chocolate version. It is technically still a butter cream but the whipping of it and the real chocolate cuts through the sweetness.

Like anything that is good, it takes a bit longer and there is more steps involved but it’s worth it.

Use this icing on my chocolate Devils Food Cake for a cake that will blow your friends and family away.

Also, if you have ever thought about making the Tim Tam Cake  – this icing as the middle filling would be divine. (I shall be making this soon so keep an eye out)

Or, put this on cupcakes. Have a go at the famous Magnolia Bakery Swirl. (YouTube it!)! I tried it, harder than it looks 😛

My top tips- This icing sets quite firm in the fridge because of the real chocolate and butter so bring your cake  to room temp before serving (ie, take it out of the fridge and gaze longingly at it for an hour before caving and cutting off a giant slab and devouring it)

Purely for testing purposes, I did eat this icing straight out of the fridge. At least ten times. You know when you eat the cream from a frozen cheesecake cause you can’t wait for it to defrost? No..just me? Anyway, the cream is icy cold and firm but super velvety..yes. That’s what this icing is like when it’s cold. And when at room temp, well it’s like Mr Whippy soft serve ice cream. 😍

Thermomix: I have just upgraded to the new TM5 Thermomix. 😍 I am very excited! However, I have sold my old one and have a wait of about 6 weeks for my new one, so I will be relying on friends to test my converted recipes – I will get the thermomix version up as soon as possible!

Without further ado, here is my traditional method recipe for my Mr Whippy Chocolate Frosting.

Mr. Whippy Chocolate Frosting by Serena

  • Servings: enough icing for 24 cupcakes or 2x 20cm cakes
  • Difficulty: medium
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  • 375g butter
  • 255g melted and cooled chocolate (I use Plaistowe)
  • 20g milk
  • 1tsp vanilla
  • 320g icing sugar


Note* Do not short cut the beating times, this is what gives this buttercream icing it’s airy cream like consistency. You cannot over eat butter and icing sugar! (typo alert, that is meant to say over “beat” but its kinda funny so I’m leaving it! :P)

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes.

Stir occasionally until completely smooth and no pieces of chocolate remain.

Remove from the heat and let cool for 5-15 minutes.

No heat should remain.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes.

Add the milk carefully and beat until smooth.

Add the melted chocolate and beat well, about 2 minutes.

Add the vanilla and beat for 3 minutes.

Gradually add the sugar , 1/4 c at a time, and beat on low speed until a desired consistency is reached.

Mock Cream Bakery Icing (Thermomix)

Mock Cream Bakery Icing - by Serena

  • Servings: icing for 1 x 20cm cake
  • Difficulty: easy
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  • 260g room temperature Shortening (Crisco/Solite/Pilot Crème Cup. Note: Frymasta Edible Vegetable Shortening can be used if you are planning on colouring the icing as it will not be snow white)
  • 170g caster or icing sugar
  • 115g water @ 23 or 24 degrees


Place butterfly on blades and leave them there for the whole recipe

Add 270g shortening and 170g caster sugar to bowl. Mix on speed 3 for 3 minutes.

Sit measuring jug on top of your jug and tare your scales. Measure out 115g water. Water should be about 23-24 degrees.

Set timer to 5 minutes and turn to speed 3. Add the 115g of water bit by bit over the 5 minutes until,the mixture if really aerated. Add any colour or flavourings and mix for 5 seconds on speed 3. Scrape down and  Give one final good mix  by hand with the spatula as the colours can tend to pool on the butterfly,

Serena’s tips: if you mix this too hard or too long it could separate as it’s gotten warm. Don’t bin it! add a couple ice cubes and mix on speed 3 for 10 seconds. Push through a fine sieve as if you were removing the water from homemade butter several times to get all the excess liquid out,. Place in a  bowl and whisk by hand to bring together – will take seconds to go creamy again.

Love Me Some Icing! (It’s all in the shortening)

I love me some icing! (I totally spoke that in a white trailer trash drawl)

Icing can get pretty sickly sweet after awhile. There is a “hack” for that though. You know when you go to the bakery and the icing you get on your cupcake has a slightly different texture to the icing your Mum makes? Its kinda silky, not as sweet – slips off the tongue like a bold faced lie… oh maybe that’s just me then. 😉

Anyway, that bakery icing is different – its made with shortening. I’m from Canada, apart from being awesome at everything, we use shortening in all our baking, and it gives a superb result (of course it does, we are awesome). It makes the flakiest pastry, gives a richness to cakes and that velvety soft finish to icing. In Australia its a little harder to come by, but I highly suggest if you are going to be trying my recipes, you get some and leave it in the cupboard, you will be using it a lot! It doesn’t need to refrigerated and it has a year long date on the stuff, just get it already!

So, where to get it. Well, You can buy Crisco (not the oil) shortening in Australia in 3 places online, USA foods by clicking here, O’Canada shop by clicking here or Ebay by clicking here. Crisco is a superior product but the postage can be exxy, if you don’t mind that, I would get it over the others. There is a Australian product called Solite available in cake shops. Its very expensive as they only sell it in 250g containers normally. If you have access to a cash and carry, they would carry a shortening, but it would be under a different brand name – Pilot Crème shortening is the one my cash and carry in Kalgoorlie sells. Its only 70 dollars for 15kg so if you have a co – op or a group of friends to share with, even better. You can freeze it too, in fact I use it from frozen for pastry – so no excuses not to stock up on this stuff! Its 50% less saturated fat than butter too. But butters good for you, so that’s a moot point.

There is also a readily available bargain basement shortening available from Coles, IGA’s and even my local store!. It’s called Frymasta Edible Vegetable Shortening. It’s the YELLOW wrapper one, not the RED wrapper one. The only issue is its not quite as snow white as whipped shortening so if you are wanting a super white icing, you might not want to use this. I always have some on hand as I use it for pastry and cakes where the colour doesn’t matter. Its available by clicking here.

Do not use Copha. Its not the same and its hard work to get it to a useable state.

So check out my recipe for Mock Cream Icing (link here).  Its fantastic for piping. Its stable, so can sit out on that picnic table or bench while the party is going, even on warm days. It’s silky and glossy, everything icing should be. You can make it and have it sit in your fridge for weeks in an airtight container, just ready to chuck on some last minute cupcakes. You can tint it, flavour it – the possibilities are endless. You can also use it to fill eclairs and jam donuts – its just so versatile, you will love it!