I need a recipe for a thicker frosting?!

Sometimes you have to tweak the recipe for your area!. If you live somewhere hot and humid, it's almost impossible to learn to decorate with frosting that has any butter in it!. You can add meringue powder to your frosting to help it stand up to the heat a bit better, or you can use an all-crisco recipe!. For practice, don't worry about flavoring it, but if you're feeding it to people, then you should add some butter flavoring!.

Try this recipe:

1 cup crisco
1 lb powdered sugar
2 tablespoons milk

Blend crisco and powdered sugar together!. It will be dry and crumbly looking!. Add milk, and you'll have a stiff-consistency icing!. If you need to thin it a bit, use corn syrup!.

If you're going to be eating it, not just using it for practice, add a teaspoon of vanilla, a teaspoon of butter flavoring and a sprinkle of salt!.Www@FoodAQ@Com

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Buttercream Icing - Holds up in humidity

4 pounds powdered (confectioners') sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon Crème Royale or crème bouquet, optional
1/2 cup corn starch


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Into the mixer bowl, place the Crisco shortening and cream until fluffy!.

Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt!.

Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix!. Add 1/2 cup cornstarch and beat well on low for about 15 minutes!.

NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say!. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches!. It can also be frozen!. The cornstarch helps humidity as well as helping to cut the sweetness!. Play with it and use whatever flavorings you like!.

This icing needs to be made ahead of time!. As it sets up it gets firmer!. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing!. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening!.

Chocolate Buttercream Icing:
I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing!.
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This looks like a good icing for you but I would like to add that I never use butter or milk in cake icing!. Butter has a low melting point and does not stand up well in summer
and milk could sour in a few hours at room temperature!. And the cocoa added to the icing with hot water is not what I would use It would be a light chocolate color and thin the icing down and that is what you are trying to get away from!. Melt some crisco
and add cocoa powder to it while still hot let it cool then add to icing!. The amount of cocoa needed would depend on how much
icing you wanted to change and how dark you like it to be!. The left over could be kept in the frig!. until you needed more just warm it up and it's good to go!.
I hope this will help you and injoy your cake decorating!. jim bWww@FoodAQ@Com

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You could add more powdered sugar to your recipe, but there are specific recipes for decorating icing!.

Try these:
ROYAL ICING

* 3 Egg whites; room temperature
* 1 teas Vanilla Extract
* 1 lb Confectioners' sugar
(For added strength, add 1/2 teaspoon Cream of tartar)
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Beat egg whites until light and fluffy!. Add vanilla slowly and beat in!. Add cream of tartar; beat!. Add confectioners' sugar gradually while beating on low speed for 7-10 minutes!. Keep frosting covered at all times with a damp cloth to keep crust from forming!.
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Crusty Buttercream Icing:
1 cup vegetable shortening
1/2 cup butter
1 teaspoon of vanilla extract
1/4 cup milk (add more as needed or for thinner consistency)
1 pinch salt (if using unsalted butter)
1 teaspoon meringue powder
2 pounds of sifted powdered sugar

Mix the shortening and butter until well blended!. Add milk and vanilla extract thend continue mixing!. Once well combined, turn the mixer off!.

Add salt, meringue powder and sugar!. Adjust mixer's setting to the lowest speed, and mix just until the ingredients start to come together!. Then on medium speed and mix for 2 - 5 minutes until smooth and a little fluffy A stand mixer will be about 2 minutes, while a hand mixer will be 5 minutes or more!.

If the icing is too stiff , add more liquid to obtain the right consistency!. If it becomes too soft, add more powdered sugar!.

Enjoy!Www@FoodAQ@Com

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Well, for any of you that care, here is that frosting recipe with the white cake mix in it!. 2 1/2 pounds of powdered sugar (and anyone that decorates cakes is going to tell you to sift this)!. 1 cup white crisco shortening 3/4 cup white cake mix (I put the leftover cake mix and put it in a glass jar, label it and freeze it!.) 1/2 tsp!. salt 3/4 cup ICE water 1 tsp!. vanilla!. Put all of this in your mixer bowl and beat it for five minutes!. This stuff is the best for decorating cakes, not too sweet!.Www@FoodAQ@Com

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Try whipped cream frosting!. Mix light whipping cream with a tablespoon of sugar and a teaspoon of vanilla until the cream becomes stiff!. It makes a good base coat!. Or, you could try using more powdered sugar in the recipe you have now (if it uses it)!.Www@FoodAQ@Com

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powdered sugar,a tsp of vanilla, then a whole thing of cream cheese and room temp!. use a hand mixer to mix!. add more powdered sugar to sweeten!. also, this is optional: zest an orange or a lemon if you want to jazz it up!.Www@FoodAQ@Com

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dont wry its simple

add more icing sugar

and less of the liquid(milk) that is in the recipeWww@FoodAQ@Com

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You could add more icing sugar!. That's all I got haha, sorry dude, I'm not a fan baking!Www@FoodAQ@Com

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