Ingredients
Tropics buttercream icing
- 125 g Copha
- 125 g Butter, unsalted, softened
- to taste flavoured essence, Vanilla extract, I prefer Strawberry essence
- 440 g icing sugar
- 1-2 level tbsp Milk, luke warm
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Cut copha into roughly 3 cm squares and grate on speed 5/6
2. Once all the Copha is grated, place butterfly attachment inside the jug, return it back to speed 4 and slowly add butter through the top.
3. add essence, mix for further 1-2 minutes
3. Turn to speed 5 slowly add icing sugar, 1 cup at a time. 440g is essentially 4 cups. after the second cup add half the milk. Add more milk if the wisk begins to struggle or to ease the mix up.
4. Add colour (if you want it all one colour I used gels)
This recipe easily doubles in the tm5.
Icing can store in an airtight container in the fridge for easily a week. leave out for 10-15 min before using if refridgerated.
The more solid you need it or the hotter the temp then use more copha to butter. you can even do 100% copha
Tip
Let the copha soften a bit before using
You can use any type of flavouring.
the original recipe calls for vanilla extract but I preferred it with Strawberry essence. Chocolate essence also worked well.
Take the butterfly wisk out asap once done as it gets seriously thick.
Don't store icing in the thermomix jug as it sets hard as rock in the fridge and the blades will get stuck. if you do, remove as much as posible with spatula and start slow to remix.
if recipe is too gritty you can add margarine as well as butter but icing will have a yellowish tint instead of white and will melt a little easier.
It takes a lot for it to melt, and i had no colour bleeding of a 40 degree day.
This is not my recipe, I found it looking for an icing that could handle the outside heat in Australia for my son's birthday.
So I've just adapted it for the thermomix and added my own preferences.
Recipe credit really belongs to Cairns Cake lady from Cake Decor
Ive used this a couple of times and its amazing. Its very thick, easy to spread and easy to pipe even for a beginner
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this this morning to go on cupcakes for my daughter's birthday. Tasted delicious and kept its structure even in Cooktown humidity and heat. Great recipe
Made this last night for cupcakes. I have used a similar recipe previously so was great to find a recipe on here already converted to thermomix method
This batch iced 30 cupcakes with basic coverage. Don't think it would be suitable to double (TM5).
Great recipe, wiil use again, thank you!
Finally an icing that survives a North QLD tropical summer! Worked perfectly for my niece’s Paw Patrol cake. Thank you
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