Is it possible to substitue icing for cake decorations?!


Question: I want to decorate a cake without using icing because it's too sweet, I tried whipping cream but it dosn't really hold up, so is there a way to have some kind of cream to decorate the cake? Or is icing the only way? If so, is there a type of icing that isn't too sweet? Or do you know how to make it? I really ned your help! PLEASE ANSWERE!


Answers: I want to decorate a cake without using icing because it's too sweet, I tried whipping cream but it dosn't really hold up, so is there a way to have some kind of cream to decorate the cake? Or is icing the only way? If so, is there a type of icing that isn't too sweet? Or do you know how to make it? I really ned your help! PLEASE ANSWERE!

Backry Shop Icing
(not so sweet)
INGREDIENTS
1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.

nfd

i don't like icing either because it's too sweet. i use powered sugar or sprinkles, even colored chocolate chips

if you have a paper doily you can lay it on the cake and sprinkle powdered sugar on top to make a design. that is the only thing i know, most icing i have used are sweet.

I like to take a small can of crushed pineapple (drain it really well) and fold it into a tub of cool whip, then frost the cake with that. It's also good to stir in some coconut flakes, too.
Nowhere near as sweet (or fattening) as a traditional icing and holds up longer and better than whipped cream.

For the marshmallow icing as listed below: just top your cake while it's hot with marshmallows then spread them around when they melt.

Try making the frosting with cream cheese. I always find that I tend to use less confectioners sugar. But it does add more fat. Start with 8 oz of soft cream cheese and slowly add the confectioners sugar. If it gets too dry add a little milk. Just keep adding sugar until you get the flavor you want. I'm sorry that I don't have an exact recipe for this, just always made it this way.

I understand your problem. Unfortunately, my recipe was lost in a flood, but what you want to do is search for icing recipes that are cooked with flour. Many of the better ones were developed during the Depression when sugar was in very short supply. Marshmallow frosting is one that I've had that was not so sweet, but I've never actually made it. I've included links below that will work for you.

Our local cake shop incorporates flour into their cake frosting (yes, it is not boiled) but it is their proprietary recipe and they won't give it to me, darn it. It has roughly half the sugar.

You can decorate with whipping cream by using stabalized whipped cream.. it incorporates gelatin (unflavored gelatin, not flavored jello) to keep it from separating and melting off the cake. You still must keep cake refrigerated.

From allrecipes.com:
Stabilized Whipped Cream Icing
Submitted by: Rosemary Stoker
Rated: 4 out of 5 by 14 members Yields: 16 servings

"If you want perfectly fluffy, whipped cream icing, this is the recipe to use. Unflavored gelatin performs the magic. It 's softened in water and poured slowly into the cream as it 's being whipped. This makes a splendid topping for a strawberry pie or the quintessential icing for a three-layer chocolate cake."
INGREDIENTS:
1/4 cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream 1 tablespoon white sugar
1/2 teaspoon vanilla extract

DIRECTIONS:
1. 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.
2. 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.
3. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
4. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

ALL RIGHTS RESERVED ? 2007 Allrecipes.com Printed from Allrecipes.com 2/17/2008
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Alternately, you could glaze with reduced sugar jams heated and thinned with juice or water until it's thin enough to drizzle or brush over the cake.

Sugared fruits and flowers, such as candied violets or orange peel, are lovely decorations that you don' thave to eat, over a glazed cake.

Here's how to make candied flowers:

Ingredients:
violets
1 extra-large egg white, at room temperature
water
superfine sugar
A small paint brush

Directions:

In a small bowl, combine the egg white with a few drops of water and whisk lightly until the white just shows a few bubbles. Place the sugar in a shallow dish. If you just have granulated sugar, put the sugar (1/2 cup at a time) into a blender and whirl until the sugar is broken into smaller crystals.

Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not too generously. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on all sides. Turn the flower so excess sugar falls off. It is not necessary to shake it. Place the violet on waxed paper to dry. Continue with the rest of the flowers. Let the flowers dry completely; they should be free of moisture. It is dry where I live so this happens when I leave them out overnight on the counter. In a more humid environment you can place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

This recipe from CDKitchen for Candied Violets serves/makes 10 Recipe ID: 5590
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Candied fruits take a little longer to make.

ow to Make Candied Fruit

Good fruits for candying include pineapple, cherries, chopped apricots, watermelon rind, and lemon, orange or grapefruit peel. Use your candied fruit during the holidays in cookies and fruitcake, or dip in chocolate for your own homemade candies.

InstructionsDifficulty: Easy

Things You’ll Need:
Fresh Fruit
Honey
Sugars
Candy Thermometer
Heavy Saucepans

Step 1:
Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces.

Step 2:
Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.

Step 3:
Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.

Step 4:
Drop small amount of fruit into liquid.

Step 5:
Cook on low heat 20-30 minutes until the fruit or rind is transparent.

Step 6:
Drain and repeat with rest of fruit.

Step 7:
Cool fruit and store in airtight container.





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