Icing Sugar Recipes
Nora Said:
Any icing recipes that don't require powdered sugar?We Answered:
Cool Whipped Frosting"A light and cool topping vaguely resembling Bavarian cream."
1 (8 ounce) container frozen whipped topping,
thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
Hope this helps..
Lisa Said:
Does anyone have a brown sugar icing recipe?We Answered:
BROWN SUGAR ICING1 1/2 c. brown sugar
1/2 c. canned milk
1/2 stick butter
Cook until it forms a soft ball when dropped in cold water. Then beat until thick and creamy. Spread over cake.
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BROWN SUGAR ICING
3 c. brown sugar
1 c. water
1 tbsp. butter
1 tsp. vanilla
Cream or milk
Boil sugar and water until syrup spins a thread (232 degrees on candy thermometer). Add butter and vanilla; remove from heat. Cool. Beat until creamy; add cream or milk to thin icing to spreadable consistency.
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OLD FASHIONED BROWN SUGAR ICING
1/3 c. butter
1/4 c. rich milk
1 c. brown sugar, firmly packed
2 c. powdered sugar
1 1/2 tsp. vanilla
Combine in heavy 2 quart saucepan, butter, milk and brown sugar. Stir constantly over low heat. Bring to a boil and let boil for 2 minutes. Set off heat and let cool until you can hold your hand comfortably on bottom of pan. Then add powdered sugar 1 cup at a time, stirring in each one until smooth. Add vanilla and beat until creamy. IF it is too thick for spreading easily, add about 1/2 tablespoon milk at a time until spreadable. This is enough to frost a 9"x13" loaf cake generously.
Also may use this same recipe and add chopped pecans, put on buttered plate and cut for quick candy. Do not add extra milk for candy, though.
Connie Said:
What are the 2 recipes behind the Tate & lyle icing sugar box?We Answered:
as it reads on boxButter Cream
Perfect for use with sponges to accompany your favourite jam
ingredients
75g (3 oz) butter
175g (6 oz) icing suger
a few drops of vannila essences milk or warm water
Method
place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar, then add the vanilla essence and enough milk or water to five a fluffy consistency. This amount of butter cream is sufficient to cover and fill a 15 cm (6 in) cake or cover the surface of an 18 cm (7 in) cake
Glace icing
can be used of sponge cakes, fairy cakes, biscuits and finger buns
Method
sift 125g (4oz) icing sugar into a bowl. Gradually add 15ml (1tbsp) warm water until the icing becomes thick enough to caot the back of a spoon. If necessary, add more water a drip at a time or icing sugar to adjust the consistency. this amount of glace icing is sufficient to cover the surface of an 18cm (7in) cake or decorate 12 buns.
Christopher Said:
What's a good no-powdered sugar icing recipe to go on top of holiday sugar cookies?We Answered:
Sometimes called White Mountain frosting, this is an easy and somewhat less sweet frosting than buttercreams and others. The sugar syrup is slowly beaten into egg whites to make a light and fluffy frosting with no fat.Fluffy Frosting
1/2 cup water
1 1/2 cups granulated sugar
2 tablespoons light corn syrup
3 egg whites
1/2 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
Place water, corn syrup, and sugar in a saucepan. Stir, cooking, until sugar is dissolved. Boil to about 232 to 236, or until syrup spins a thread when a little is dripped from a spoon.
Place egg whites in clean, grease-free bowl. Beat with hand-held mixer or wire whisk attachment of stand mixer until egg whites begin to hold their shape. Continuing beating, gradually adding hot syrup in a thin, steady stream, about 1 to 1 1/2 minutes. Add vanilla and continue beating for about 5 minutes or until frosting loses gloss and stands in stiff peaks. Frost cake immediately. This makes enough to frost a large angel food or 2-layer cake.
http://southernfood.about.com/od/icingre…
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Egg Wash: Egg yolk and/or white beaten with a small amount of water or milk (1 - 2 teaspoons) and brushed over a dough prior to baking. An egg wash gives color and gloss to a baked good.
http://www.baking911.com/terms/baking_de…
Egg Yolk Paint
4 egg yolks, divided
4 teaspoons water, divided
Red, yellow, blue and green liquid food colorings
Place 1 egg yolk in each of 4 small bowls. Add 1 teaspoon water and a few drops different food coloring to each; beat lightly.
http://recipes.howstuffworks.com/egg-yol…
Bruce Said:
How to make butter cream without icing sugar?We Answered:
Try one of these:ICING WHEN YOU HAVE NO ICING SUGAR
1 cup white sugar
1/4 teas cream of tartar
1 egg white
1/2 cup boiling water
1 teas vanilla
In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
LEMON ICING WITH NO ICING SUGAR
1 cup white sugar
1/4 teas salt
1/3 cup milk
1 teas grated lemon rind
2 tabs butter
Put sugar, milk, butter and salt in a small pan. Bring to a rolling boil and boil, stirring for 1 minute. Remove from heat and stir in the lemon rind.
Let stand until cooled and slightly thickened. Drizzle over the top and sides of cake.
This icing is especially good on hearty cakes, such as an applesauce or carrot loaf. The recipe makes enough for 2 loaf cakes but may be stored in the refrigerator and reheated. It may also be used on a tube or rectangular cake.
1-2-3-4 FROSTING
1 cup sugar
3 tabs butter
2 tabs cocoa
4 tabs milk
Combine and boil for 1 minute. Let cool, then beat until smooth. Add 1 teas vanilla if you wish.
SEAFOAM FROSTING FOR A BANANA CAKE
3/4 cup brown sugar, packed
1/4 teas salt
1/4 cup golden syrup
1/4 teas cream of tartar
2 egg whites
1/2 teas vanilla
2 tabs water
In the top of a double boiler, combine brown sugar, syrup, egg whites, water, salt and cream of tartar.
Place over a pan of rapidly boiling water. Cook, beating with electric mixer or rotary beater, until mixture stands in peaks. Remove from heat. Add vanilla and continue beating until spreading consistency.
Lori Said:
Sugar Cookie and Royal Icing Recipes?We Answered:
Here are some ideas, some meet your criteria and some don't but it's always fun to try different ideas. <3No Fail Sugar Cookies
Ingredients:
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract
Preparation:
Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies.
Bake at 350 degrees for 8 -10 minutes. Let cool.
Lemon Sugar Cookies
Ingredients:
2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
2 large eggs
1/2 tsp vanilla extract
2-3 tbsp sugar, for rolling
Preparation:
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl
Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.
Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm. Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.
Store in an airtight container. Makes about 4 dozen
Cream Cheese Sugar Cookies
Ingredients:
2 cup butter, softened,
1 package, 8 ounce, cream cheese, softened
2 cups sugar,
2 egg yolks,
1 teaspoon vanilla extract
4 1/2 cups flour
Preparation:
In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. Cover and chill for 2 hour or until firm.
Roll out on a floured surface to 1/4 inch thickness. Cut into 3 inch shapes; place 1 inch apart on greased baking sheets.
Bake at 350°F for 10-12 minutes or until set, not browned. Cool for 5 minutes; remove to wire racks to continue cooling.
When completely cool, frost with your favorite butter cream frosting.
Royal Icing
Pastry Chef Chris Broberg
Ingredients:
3 egg whites
Pinch cream of tarter
1 pound powdered sugar
Preparation:
Place all ingredients in very clean mixing bowl. Turn machine on, and with whisk attachment, combine on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer.
Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
7-Minute Frosting
Ingredients:
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup milk
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
Preparation:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, milk, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the vanilla extract for 1 minute. Allow the frosting to sit for 5 minutes before using.
Polish Family Buttercream
Ingredients:
1/4 cup flour
2/3 cup white sugar (not confectioners)
1 cup milk
1/2 lb. butter
1-2 tsp. vanilla
Cream cheese (optional)
Preparation:
Cook 1/4 cup flour and 1 cup of milk on a low heat, whisking constantly until all lumps have disappeared and the mixture has turned to a thick paste. Set aside until fully cooled.
Cream 1/2 pound butter and 2/3 cup sugar until you have a smooth, creamy yellow whipped consistency. Add small teaspoons of paste and mix with the butter mixture until all the paste has been added. Add 1-2 tsp. of vanilla. The final texture should be lighter than traditional butter cream frostings and only moderately sweet.
Option: You can also add softened cream cheese at the end to change the flavor.