Icing Recipes
Icing recipes for icing a birthday cake?We Answered:
This is the recipe we use in Wilton cake decorating classes:1 cup shortening
2 tablespoons water
1 teaspoon clear flavoring(s)
1 lb. (4 cups) confectioner's (powdered) sugar, sifted if lumpy
1 tablespoon Meringue Powder
(+2 additional tablespoons of water to yield a thin consistency frosting for icing the cake)
Note: this recipe yields about 3 cups of icing, enough to ice a 8 inch double layer cake, or a 9x13 cake when thinned down to the proper consistency for icing a cake. To have more icing for decorating, another batch of icing will be required.
Combine shortening, water and flavorings in mixture bowl; mix at low speed until liquids are incorporated into the shortening. Add powdered sugar and Meringue Powder and mix at low speed. Recipe as made with 2 tablespoons of water will yield a stiff consistency of icing, for making roses and flowers with stand-up petals. Add one additional tablespoon of water (a total of 3) for medium consistency, for borders, figures and flowers with flat petals. Add two additional tablespoons of water (a total of 4) for medium consistency, for icing the cake or for writing, making leaves, stems and vines.
Wilton makes 3 clear flavorings; they will not color your icing, so if you want pure white icing, they are a must. (Also, if you use butter you cannot maintain a pure white color.)
For a less sweet icing, I temper the sweetness by using all 3 clear flavorings-Vanilla, Butter Flavor, and Almond. The Almond flavoring gives the icing a more grown-up taste; less sweet etc. Just combine the flavorings to make 1 full teaspoon. I generally use 1/2 teaspoon of vanilla, and 1/4 teaspoon of each the butter and almond flavorings.
Another way to temper the sweetness of any icing recipe is to add a pinch of salt when mixing.
The first link in sources leads you to icing recipes at Wilton.com, where you can find other icing recipes, including ones made with all butter or a combination of butter and shortening. The second link takes you to CakeCentral.com, a site frequented by cake decorators of all skill levels. You can click on the Recipes tab to look for icing recipes.
You can find the Wilton clear flavorings and Wilton Meringue Powder in craft stores that carry cake decorating supplies (Michaels, Hobby Lobby, Joann Fabrics, etc.) and in some SuperWalmart locations (again, in their craft area, not in the baking aisle.)
Feel free to email me if you have more questions!
Happy Baking!
Maria
Alberto Said:
What is a good vanilla icing recipes?We Answered:
Ingredients:3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened
Instructions:
Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.
Variations: Peanut Butter Crunch—substitute peanut butter for butter, sprinkle either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate—add ½ cup cocoa, top with chocolate curls, if desired.
Orange—substitute fresh orange juice for milk, add 1 tsp. orange rind, top with thin strips of orange peel.
Cherry—substitute 3 tbsp. maraschino cherry juice for milk, add in 1/3 cup chopped maraschino cherries.
Gordon Said:
Can someone give me some icing recipes for cupcakes?We Answered:
Betty Crocker canned icing..LOL Its easy and fast.Terry Said:
What are some of the best buttercream frosting/icing recipes?We Answered:
This is the buttercream recipe from the cake decorating course I took. It comes out a lot better when you make it a day ahead and leave it at room temperature - never refrigerate it and it stays good for 6 months.I've decorated many wedding and grooms cakes with this.
2 C shortening (I only use Crisco- no cheap brand)
2 lb powdered sugar
½ C cornstarch
1/8 t salt
6-7 T water
1 ½ t clear vanilla
2 t butter extract
½ t almond extract
Mix the dry ingredients (a stand mixer is best) and then add the shortening as the shortening is mixing into the dry ingredients add your liquids. Stop the mixer and scrape the sides and bottom. Mix all ingredients on high speed for 2 minutes – stop scrape the bowl again and then mix on high for another minute.
Never mix more that one recipe at a time. The corn starch is what gives it consistency. I've never had anything but compliments on this one.
If your making a lot of roses, increase the cornstarch by 1 and a half tablespoons.
Enjoy!
Amber Said:
What are some good recipes for icing..?We Answered:
Marie's Fabulous Fudge Frosting1/3 cup butter or margarine, softened
4-1/2 cup powdered sugar
1/2 cup cocoa
1 tsp. vanilla extract
1/4 tsp. salt
1/3 cup boiling water
1. Combine sugar, coca, and salt in a large bowl, using a fork or wire whisk to mix.
2. Add boiling water and beat until just combined.
3. Beat in butter using a mixer on medium speed until smooth.
4. Add vanilla extract and continue to beat until spreading consistency, adding a few drops of hot water if necessary.
5. Frost two 8" layer or one 9" X 13" pan.
Marie's Fantastic Butter Cream Frosting
2 cups (1 lb.) unsalted butter, softened
2 jars marshmallow cream
2 cups powdered sugar
2 teaspoons vanilla extract
1. Beat butter with mixer on medium speed in a large bowl until creamy
2. Gradually add marshmallow cream until mixture is creamy.
3. Reduce mixer speed to LOW and beat in powdered sugar along with vanilla extract.
4. Increase mixer speed to HIGH and continue beating for additional 3-4 minutes or until mixture is fluffy.
Makes 5 cups of frosting.
Note: Frosting can be refrigerated for up to 5 days, but remember to bring it back to room temperature and beat to fluff before using.
Mama's Hershey Chocolate Frosting
1/2 cup butter or margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
1. Melt butter in a large bowl and stir in cocoa.
2. Alternately add powdered sugar and milk, while beating on medium speed to spreading consistency.
3. Add more milk if necessary.
4. Stir in vanilla extract and frost cooled cake.
Makes about 2 cups
Granny's Coconut Cake Frosting
1 cup sugar
2 tsp. light corn syrup
1/3 cup water
2 egg whites
1 tsp. vanilla extract
1-1/4 cups coconut
Dash of salt
1. Combine sugar, salt, corn syrup, and water in a small saucepan.
2. Bring all to a boil and cook till sugar dissolves; stirring constantly.
3. Place unbeaten egg whites into a large bowl.
4. Beat egg whites while slowly pouring in hot syrup, until soft peaks start to form.
5. Add vanilla extract and continue beating until frosting is of a spreading consistency.
6. Spread onto cooled cake and sprinkle with coconut.
Wade Said:
Does anyone have any good icing recipes?We Answered:
Here's a really great recipe from a "Gourmet" cookbook that I use all the time. It's called "Seven-Minute Frosting" and it makes about 4 cups, enough to frost two 13x9 cakes. You can easily halve the recipe to make less.INGREDIENTS:
2 egg whites
1 cup sugar
1/4 cup water
Combine all ingredients in a metal bowl set atop a pot of simmering (not boiling) water. You could also use a double-boiler: a metal pot set in a pan of simmering water. Using a hand mixer (or a whisk, if you're brave and have the endurance), beat for 7 minutes until thick and fluffy. Remove from heat and continue beating until slightly cooled. Then frost anything you'd like!
You could also add a teaspoon or two of some flavoring, like vanilla extract or lemon juice/zest, to flavor this frosting. I used some Torani flavoring syrup (like for coffee and other drinks) and it tasted great!
Best of luck!