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more icing than you'll ever need...
Hello! we had a party and needed to find something to decorate our cake with. Here are a lot of recipes. The
winner was..... (the last one!)
Royal Icing
http://cakerecipe.com/AZ/RoyalIcing.asp
Submitted by: Carol
" This icing is usually put on the wedding cake after the Almond Paste is
applied. "
Ingredients
2 egg whites
4 cups confectioners' sugar
2 tablespoons lemon juice
Directions
1 Beat egg whites lightly and add enough sugar to make icing that will
hold shape. Blend in lemon juice to get desired consistency. Spread over
Almond Paste on cake and let harden. Decorate.
Decorators Icing Basic Recipe:
http://www.pastrywiz.com/season/icing.htm
By Marjorie Geddes
1 cup of flour
1 cup of shortening
1/2 tsp of salt
1/2 cup of water
- icing sugar
Mix flour and shortening till fluffy and add salt. Add water a little at a
time mixing after each addition. Add icing sugar a little at a time until
desired consistancy is achieved.
White Frosting
http://memphislocal.com/sweets/carecipe.html
2 cups sugar
1 / 4 teaspoon cream of tartar
4 eggwhites
1 teaspoon pure vanilla
1 / 3 cup water
In a sauce pan combine sugar, cream of tartar, and water. Cook and stir till
bubbly and sugar dissolves.
In a mixer bowl combine egg whites and vanilla.
Add sugar syrup to unbeaten eggwhites white beating constantly at high speed
of electric mixer about 7 minutes or till stiff peaks form.
Bakers Icing
http://www.llscotty.com/recipes//cake_icing/bakersicing.shtml
Ingredients
5 tablespoons flour
dash of salt
1 cup milk
1 cup sugar
1 cup crisco
1 tsp. vanilla or desired flaroring
How To Mix and Bake
Mix flour, salt and milk in a container with a tight lid and shake until
iquid is smooth.
Cook until mixture is thick.
Let cool.
Beat sugar, crisco and flour mixture until not gritty.
Add flavoring and blend.
Ices a 2 layer cake.
Comments This icing tends to have a whipped cream flavor.
If you use a mixture of vanilla-almond-butter flavoring, you will have a
wedding cake flavor.
If you use the new Crisco with the new butter flavor, you will get a
creamier flavor.
Ermine Icing
http://db-server.com/cgi/recipe/recipequeryget.dbm?unique=948
Icing Serves 12 people
Ingredients
5 T flour
1 c milk
pinch salt
1 c sugar
1 c butter
1 t vanilla
Directions
Cook flour and milk until thick stirring constantly. Remove from heat and
allow to cool, be sure it is cold then beat this mixture well with electric
mixer. In a separate bowl, cream margarine well then add sugar and vanilla
and blend thoroughly. Add to first mixture and beat with mixer until the
right consistency to spread. This becomes fluffy like whipped creme.
Grandma Morse's Frosting
http://db-server.com/cgi/recipe/recipequeryget.dbm?unique=781
Goooood stuff Serves 5 people
Ingredients
1 egg white
1 C. sugar
1 C. shortening
1 tsp. vanilla
1/2 tsp. almond extract
3.4 C. canned milk
Directions
Beat egg white slightly. Add sugar, vanilla, almond extract, and shortening.
Heat milk in saucepan until lukewarm. Add to mixture and beat for 20
minutes. Spread over cake and serve.
Decorator's Frosting
http://recipes.taronga.com/cakes-icing/decorator.html
1/2 c. solid vegetable shortening
1/2 c. butter or magarine, softened
1 lb. confectioner's sugar (about 4 cups)
2 Tb. milk or water
1 t. vanilla
Cream shortening and butter. Add sugar, milk, and vanilla. Beat
until smooth and creamy in texture, adding more milk a drop at a
time if necessary. Store in refrigerator up to 2 weeks, beating
again before using. Makes 3 cups of stiff icing for decorating.
Add 2 t. of milk per cup of icing to thin it for icing cakes.
[Another goodie from the booklet: they recommend you use stiff
icing to make flowers, medium-stiff icing to make borders, and thin
icing to make writing and leaves.]
Decorating Icing
http://recipes.taronga.com/cakes-icing/decorator04.html
1 1/2 c shortening
2 lbs confectioners sugar
2 tablespoons marshmallow creme
1 teaspoon vanilla (cake decorators use clear to make the icing really
white)
1 teaspoon van-o-van (found at a cake decorator's store)
1/2 teaspoon butter flavoring
about 1/2 cup water
about 1 teaspoon salt
Cream the shortening and flavorings together. Then add the sugar,
a little at a time, until the mixture begins to look like coarse
crumbs. Then add salt water a little at a time until the mixture
begins to get smooth and becomes the consistency of icing.
Cake decorators generally like their icing on the stiff side, but
it is a matter of personal taste. Add the salt water until it is
the consistency you want.
After you ice the cake, and it sits for a couple of hours, it should
have that "micro-thin" crust your looking for.
As a personal side note, I usually add more liquid vanilla flavoring
and butter flavoring to my icing, because I want the taste, not
the terrible sweetness of some icings. Almond extract can also be
used in place of the vanilla, if you want to try something a little
different. If you do use almond, I'd use less than the vanilla,
because it tends to be a stronger flavoring.
Note: Van-o-van is a powdered vanilla flavoring that is used (as
far as I know) only by cake decorators. Every cake decorating
store that I have been in has it in stock. I'm not really sure of
the significance of it on the whole, perhaps Wilton could answer
that. I do know that if you add more than what the recipe calls
for, it makes your icing bitter. I have run out of it before and
can certainly tell the difference.
Decorator's Icing
http://recipes.taronga.com/cakes-icing/decorator05.html
2 pounds powdered sugar
1 1/4 C. crisco
1/2 tsp salt
1/2 C. water
1 tsp vanilla
a few drops almond and/or butter flavoring
Beat 10 minutes, depending on your mixer, until light and fluffy.
A little water may be added to thin out, but not milk.
Decorators often use this when temperature is a concern. Butter
melts at a lower temp, and won't hold up outside in the summer,
for instance.
Moulding Icing
450g/1 lb icing sugar
1 egg white (large)
50g/2oz liquid glucose
food colouring and/or flavouring (optional)
1. Sift the icing sugar into a mixing bowl and make a well in the centre.
2. Add the egg white and liquid glucose. Beat with a wooden spoon,
gradually pulling in the icing sugar from the sides of the bowl, to give
a stiff mixture.
3. Knead the icing thoroughtly, mixing in any remaining icing sugar in the
bowl to give a smooth and manageable paste,
4. Add colouring and flavouring as desired and extra sifted icing sugar, if
necessary.
5. The icing can be stored in a tightly-sealed polythene bag, or a plastic
container in a cool place for 2-3 days before use.
A few food related links...
Fantastically Chocolately Cake No 2
http://www.bettycrocker.co.uk cakes
http://www.biscuit.org.uk/ biscuits
http://www.mauldons.co.uk/ beer
http://www.lavazza.com/ coffee
http://www.supernoodles.co.uk/ hmmm nutrition
or you could now take a detour back to the rest of this site...
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