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salted butter

Prawns and

Kagiso Lediga’s prawn-and-basil pesto pasta

15 minutes

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Milk-and-butter-poached corn on the cob

15 - 20 minutes

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Granadilla tart with Italian meringue

1 hour

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Japanese hotcakes with salty burnt butter

40 minutes

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Orange custard puddings

40 minutes

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Caramel double apple pudding

1 hour 15 minutes

Air-fryer recipes

Beef flank with creamy mash and honeyed asparagus

35 minutes

German buttercream

25 minutes

Ermine buttercream

25 minutes

French buttercream

15 minutes

American buttercream

American buttercream

By Marcelle van Rooyen

Serves ± 750 g buttercream

Difficulty Easy

Prep Time 10 minutes

Ingredients

250 g salted butter, at room temperature
500 g icing sugar, sifted
1 t vanilla extract

Method

1. Cream the butter in a stand mixer until light and fluffy.
2. Add the icing sugar and beat at a high speed until smooth.
3. Add the vanilla extract and beat until just combined.

Cook’s note: If using unsalted butter, add a pinch of salt when creaming the butter.

Find more icing recipes here

Photography: Shavan Rahim

Recipes and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Shop at Woolworths

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Kagiso Lediga’s prawn-and-basil pesto pasta

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Granadilla tart with Italian meringue

Japanese hotcakes with salty burnt butter

Orange custard puddings

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Beef flank with creamy mash and honeyed asparagus

German buttercream

Ermine buttercream

French buttercream

American buttercream

American buttercream

Ingredients

Method