How to make good icing for a cake?!
Answers: I have tasted icing from cakes i have purchased and it is really gooey and stretchy and tastes great. I am trying to make this at home, but I only know the icing sugar/milk method which sets hard or is really runny. How do i make it like the commercial ones? Any tips?
Gooey chocolate icing
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 tablespoon water
1/8 teaspoon salt
2 (1 ounce) squares unsweetened chocolate
1/2 teaspoon vanilla extract
DIRECTIONS
In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla.
Spread or drizzle over your cake.
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Vanilla icing
INGREDIENTS
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
DIRECTIONS
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Online recipes.
http://allrecipes.com/
Fantastic Butter Cream Frosting
1 lb. Unsalted Butter, softened
2 jars Marshmallow Cream
2 cups Powdered Sugar
2 teaspoons Vanilla Extract
1. In a large bowl beat butter with mixer on medium speed 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.
1. Increase mixer speed to High and continue beating for additional 3-4 minutes or until mixture is fluffy.
2. Makes 5 cups of frosting.
3. Frosting can be refrigerated for up to 5 days, but remember to bring it back to room temperature and beat to fluff before using.
I know you said you wanted to make it, but in case you change your mind. You can buy it from the place where you buy your cakes, they do sell it, just ask them.
go to c&h sugar they have a butter cream recipe.
oh you can also make frosting out of heavy cream and powder sugar you just have to adjust to your taste thats what i do i don't measure just by taste . theres also pastry cream it has the sugar already added
oyal Icing is a pure white icing that dries to a smooth, hard, matte finish. Besides its lovely finish it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering). It is simply a mixture of powdered (icing or confectioners) sugar, lemon juice, and raw egg whites but due to the risk of salmonella when using raw egg whites, I have also included a recipe using meringue powder. Meringue powder is a fine, white powder used to replace fresh egg whites and is made from dried egg whites, sugar, salt, vanillin and gum. When beaten with water and confectioners sugar it has the same consistency as icing made with fresh egg whites. However, I do find that royal icing made with meringue powder does not taste as good as icing made with egg whites, so I suggest adding about 1/2 teaspoon of extract (vanilla, almond or lemon) when making the icing.
It is important when working with royal icing to keep it covered as much as possible as it dries out very quickly. Another way to prevent a crust from forming on the icing's surface is to add a few drops of glycerin (glycerol) to the icing. Glycerin is a sweet, odorless, clear, and syrupy liquid (chemically an alcohol) that comes from fats and oils. It is available in cake decorating and party stores (like Michaels). Once you are ready to frost your cookies you want to make sure the royal icing has the proper consistency. Too runny and it will run over the sides; too stiff and it won't spread nicely. So, for the right consistency to cover cookies, first test the icing by lifting your spoon and letting the icing drip back into the bowl. The proper consistency is when the ribbon of icing that falls back into the bowl remains on the surface for about 5 seconds before disappearing. Another way is to take a cookie and place a small amount of icing in the middle of the cookie. Using a small knife or spatula, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Do not add too much sugar at once. You want the icing to spread smoothly but don't worry about a few light streaks. They will disappear as the icing dries, and be aware that the icing can take several hours, or even overnight, to dry completely.
Now, let's talk about which type of food coloring to use. Personally, I like the concentrated gel paste dyes that are sold in small 1/2 or one ounce (14 - 28 grams) containers. Only a very small amount is needed to color the icing, and I measure it out using the end of a toothpick. Make sure to thoroughly mix the paste into the icing as you do not want streaks. You can buy gel pastes at cake decorating stores or stores like Michael's.
Note: You can purchase Meringue Powder, gel paste colors, and Glycerin (small 2 ounce bottles) in most cake decorating and party stores (like Michaels). On-line source: Sweet Celebrations (sweetc.com).
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
I really like this kind of icing it's called Makinuvxi it's a weird name. The icing is amazing on chocolate cakes;;
2 cups of powdered sugar
1 tbsp vanilla extract
Pinch of salt
Cocoa powder pinch
1 tbsp cornmeal
1 cup of milk
This is amazing icing-marty Jean B.
Stretchy icing? Um, not sure about that, but all of these I've made and are great.
Better Cream Whipped Cake Icing
? cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
? tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
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Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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Cream Cheese Icing
? pound (2 sticks) butter, room temp
2 (8 oz) packages cream cheese, room temp
2 pound confectioners' sugar, sifted
1 tsp pure vanilla extract
Ccombine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
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SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2? cups.
find a resturant supply or cake decorating store and ask for a "royal icing" it is gooey and tastes great..