Making a chcoclate icing recipe, white(2 questions)?!
That's the recipe. I wanna make it white for the cake I am using incase I run out of canned icing.
And I am not walking to the store a mile away in 20 degree weather.
How do I it make White or butter cream instead of chocolate?
And how do i attach round rainbow jimmes to the siade of the cake after it's frosted?
Like the "Kids Cake" sold for about 10 $ @ Kroger.
Answers: http://allrecipes.com/Recipe/Chocolate-C...
That's the recipe. I wanna make it white for the cake I am using incase I run out of canned icing.
And I am not walking to the store a mile away in 20 degree weather.
How do I it make White or butter cream instead of chocolate?
And how do i attach round rainbow jimmes to the siade of the cake after it's frosted?
Like the "Kids Cake" sold for about 10 $ @ Kroger.
If you have white cocoa powder on hand just substitute it measure for measure for the regular cocoa powder (Yes! There really is a white cocoa powder. Ghirardelli and others make it.). If not, then just substitute powdered sugar for the cocoa. If you have chocolate extract on hand you can sustitute it for the vanilla extract to get a chocolatey flavor. Be aware that adding vanilla extract or chocolate extract will tint the icing slightly. If you have white vanilla powder us it in lieu of the vanilla extract to keep the icing white.
As for the "round rainbow jimmies" I'm not exactly sure what they are. If it is the thin candy wafer with a diameter the size of pencil eraser, you'll have to cast (throw) then onto the side of the cake, then brush or blow away the ones that do not stick. If they are the Necco size wafers, put them on one-at-a-time w/ your fingers or a tweezer.
Here's a no-cook buttercream icing recipe:
1/2 cup butter
1 teaspoons vanilla extract
1 dash salt (optional)
2 1/2 cups confectioners' sugar
1-2 tablespoons milk
Cream butter and shortening then add vanilla.
Add sugar a 1/2 cup at a time beating on medium speed.
Add milk 1 Tbls. at a time and beat on high until completely blended and smooth.
To cut the sweetness I sometimes sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe.
Here's my personal favorite icing.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.
Buttercream Frosting
6 tablespoons butter, softened (no substitutions)
3 tablespoons whipping cream, unwhipped (35%)
1 teaspoon vanilla
3 cups confectioners' sugar
food coloring (optional)
Directions
In a bowl, beat together the butter, whipping cream, and vanilla until smooth (about 3 minutes). Add the confectioners sugar; beat very well until smooth, adding more if necessary to achieve desired consistency. Add food coloring if desired. *In order for the icing to have a creamy texture, whipping cream must be used*
Do you have a 16 oz box of conf. sugar? O.K. then, with a mixer beat together, one box conf. sugar,a (melted)stick of marg. or butter,0ne tsp. vanilla, and just enough milk to make it to spreading consisty. That's it. LOL