I need a recepie for homemade white icing?!
I need a recepie for homemade white icing?
I want something that is good. Something that taste like it comes from a bakery.
Answers:
Buttercream Icing:
1/2 C veg. shortening
1/2 C margarine
1 tsp. vanilla
4 C. powdered sugar
2 TBSP. milk
Cream butter and shortening with mixer. Add van. Gradually add sugar, one cup at a time. Beating well on med. speed. Scrape sides and bottom of bowl ofter. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with a damp cloth until ready for use.
Makes 3 cups!
This is the ONLY icing recipe that I use!!!! Great for cakes and sugar cookies.
Source(s):
Cake decorator...and my life!
well get some powreded sugar and keep adding crisco till its frosting looking and add a little bit of vanilla and there you go.. and a little bit of water to make it more. fluffy I guess :P
Here is a recipe of mine i've had for years, was given to me by my mother years ago.......
Snow White Buttercreme
? cup shortening
? cup butter
1 egg white
? tsp. Coconut extract
1 tsp. Clear vanilla
2 cups confectioners sugar
Cream egg whites, shortening, butter, and extracts. Beat in sugar until light and fluffy.
http://www.cooks.com/rec/search/0,1-0,ea...
Put about two cups of powdered sugar in a bowl,one good tablespoon of crisco shortening.Add a small amount of milk
and stir then add one teaspoon of vanilla flavoring and mix
until blended by hand. If it's too dry or thick add a little bit of milk at a time until it's the way you like it.
Butter Cream Frosting
INGREDIENTS
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk
DIRECTIONS
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting
Look on foodnetwork.com or ask some one that works at a bakery.
I grew up with my mom making this frosting. I love it.
Fluffy White Frosting
Mix together in a saucepan
1 cup sugar
1/3 cup water
1/3 teaspoon cream of tarter
Cover and bring to a boil. Remove lid and continue to boil until syrup spins a 6 to 8 inch thread when you dip your spoon in it and hold it up. Watch carefully.
While this is boiling, beat 2 egg whites until stiff enough to hold a peak.
Pour hot syurp very slowly in a thin stream into the beaten eg whites while mixing. Continue beating until frosting holds peaks. Blend in vanilla.
If you want a coconut frosting sprinkle with coconut as soon as you are finished icing your cake.