What kind of icing?!
What kind of icing?
I'm making a confetti cake for my french class...I'm getting of of those store bought mixes, but I want to make my own icing. I need to be able to put food coloring in it, and it needs to be white before I add the food coloring. Since it will have to sit, I'm not sure if I can have milk in it. My friend (she decorates cakes) says a white or buttercream is best, is that true? Anybody have a good recipe?
Answers: INGREDIENTS
2 egg whites
3/4 cup white sugar
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
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DIRECTIONS
Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily. I love buttercreme!!!!!!!!!!!!!!!!!!!... On your computer web browser, type in... icing recipes. You'll find sooo many that your head will spin trying to decide what to put on your cake. Have fun!! buttercream is the way to go!!! =] it will firm for decorating but the insides stay moist and soft. You cant go wrong with butter cream. Go to Wilton.com and look under recipes they have a really good one that's very easy to make and yes it is white. white is best.
4 C. powdered sugar
1 C. Crisco (vegetable shorting)
Mix together.
that's it. Buttercream Icing
Makes about 3 ? pounds
2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon vanilla (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate.
NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
hope this helps. enjoy.