Need a decorating icing recipe?!
that only uses butter not shorteningWww@FoodAQ@Com
Answers:
in any recipe you can substitute the shortning with butter, it tastes soo much better!.!.!. the only reason people use shortning is so that the icing stays pure white, witch is practical if you want to color it, but as far as taste goes, butter is so much better!.!.!.!.!.!. :)
but here is a recipe for buttercream icing
1 cup butter, room temperature
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth!. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar!.Www@FoodAQ@Com
but here is a recipe for buttercream icing
1 cup butter, room temperature
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth!. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar!.Www@FoodAQ@Com
Ingredients:
1/2 cup unsalted butter (see note)
1/2 cup solid vegetable shortening (Crisco is best)
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners sugar
3 tablespoons cool milk or cream
Directions:
Cream butter and shortening together with an electric mixer!. Add vanilla and salt!. Beat in sugar, 1 cup at a time blending well after each addition!. Scrape sides of bowl often with a spatula!. Add milk and beat at high speed until light and fluffy!. Keep icing covered and store in refrigerator until ready to use!.
To use as a frosting, thin with additional 2 Tbsp milk or cream!.
NOTE: It is a good idea to chill the icing for a half hour before decorating, especially when making flowers!. If you find the icing too thick, you can thin with a little water, just a few drops at a time!.
If you want a whiter icing, use all Crisco ( 1 cup) instead of the 1/2 cup of butterWww@FoodAQ@Com
1/2 cup unsalted butter (see note)
1/2 cup solid vegetable shortening (Crisco is best)
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners sugar
3 tablespoons cool milk or cream
Directions:
Cream butter and shortening together with an electric mixer!. Add vanilla and salt!. Beat in sugar, 1 cup at a time blending well after each addition!. Scrape sides of bowl often with a spatula!. Add milk and beat at high speed until light and fluffy!. Keep icing covered and store in refrigerator until ready to use!.
To use as a frosting, thin with additional 2 Tbsp milk or cream!.
NOTE: It is a good idea to chill the icing for a half hour before decorating, especially when making flowers!. If you find the icing too thick, you can thin with a little water, just a few drops at a time!.
If you want a whiter icing, use all Crisco ( 1 cup) instead of the 1/2 cup of butterWww@FoodAQ@Com
CHOCOLATE ICING
INGREDIENTS
4 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons milk
1 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
DIRECTIONS
In a saucepan, melt butter and brown sugar over medium heat!. Stir until sugar is dissolved, then add milk!. Bring to a boil and remove from heat!.
Sift together cocoa and confectioners sugar!. Blend into butter mixture and add vanilla!. If consistency is too stiff, add more milk!.
Spread Quickly over cooled cake, as frosting will set up very fast!.
CHOCOLATE MARSHMALLOW ICING
INGREDIENTS
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow creme
DIRECTIONS
In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C)!. Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme!. Stir until all are melted!. Remove from heat and beat icing until cool!. Use to ice cake immediately!.Www@FoodAQ@Com
INGREDIENTS
4 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons milk
1 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
DIRECTIONS
In a saucepan, melt butter and brown sugar over medium heat!. Stir until sugar is dissolved, then add milk!. Bring to a boil and remove from heat!.
Sift together cocoa and confectioners sugar!. Blend into butter mixture and add vanilla!. If consistency is too stiff, add more milk!.
Spread Quickly over cooled cake, as frosting will set up very fast!.
CHOCOLATE MARSHMALLOW ICING
INGREDIENTS
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow creme
DIRECTIONS
In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C)!. Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme!. Stir until all are melted!. Remove from heat and beat icing until cool!. Use to ice cake immediately!.Www@FoodAQ@Com
Modern Decorating Icing Receipe
Active time: 15 min Start to finish: 15 min
Servings: Makes about 3 cups!.
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Ingredients
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Preparation
Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute!.
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 minutes with a handheld!. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap!.
Cooks' note:
Icing can be made 1 day ahead and chilled, its surface covered with dampened paper towel and bowl covered with plastic wrap!.Www@FoodAQ@Com
Active time: 15 min Start to finish: 15 min
Servings: Makes about 3 cups!.
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Ingredients
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Preparation
Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute!.
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 minutes with a handheld!. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap!.
Cooks' note:
Icing can be made 1 day ahead and chilled, its surface covered with dampened paper towel and bowl covered with plastic wrap!.Www@FoodAQ@Com
1 pack 8 oz philadelphia cream cheese!.
2 cups confectioners sugar
1/4 cup butter
1 tspn vanilla
With mixer, beat cream cheese until soft!. Add sugar!. Then add softened butter and vanilla!. You can add more sugar if you need it harder!.
It′s yummy and different!.Www@FoodAQ@Com
2 cups confectioners sugar
1/4 cup butter
1 tspn vanilla
With mixer, beat cream cheese until soft!. Add sugar!. Then add softened butter and vanilla!. You can add more sugar if you need it harder!.
It′s yummy and different!.Www@FoodAQ@Com