Tag Archive | "icing"

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Royal Icing

Posted on 24 August 2006 by Cathy

3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

makes 3 cups

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Color Flow Icing

Posted on 24 August 2006 by Cathy

1/4 cup + 1 teaspoon water
1 pound (4 cups) confectioner’s sugar sifted
2 tablespoons Color Flow Mix

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color flow icing “crusts” quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

makes 2 cups


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Class Icing

Posted on 24 August 2006 by Cathy

1 lb confectioners sugar
1 c shortening
3 Tablespoons milk or water
1 teaspoon vanilla
1 Tablespoon merange powder

Cream shortening, milk, vanilla together until creamy. Add confectioners sugar and merange powder. Mix until blended with paddle attachment at a low speed or by hand

medium consistency

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Rolled Fondant

Posted on 24 August 2006 by Cathy

1 Tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup glucose
2 Tablespoons solid vegetable shortening
1 Tablespoon glycerin
2 lbs (8 cups) confectioners sugar

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of a double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Place 4 cups confectioners sugar in a bowl and make a well. Pour lukewarm mixture into well and stir mixing in more sugar a little at a time until stickiness is gone. Knead in remaining sugar until smooth and pliable and does not stick to your hands. Use immediately or store covered in plastic. Makes enough to cover 10 x 4 cake.

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Marshmallow Fondant

Posted on 24 August 2006 by Cathy

16 oz (1 pkg) mini marshmallows
2 Tablespoons water
2 lbs (8 cups) confectioners sugar
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon.

Microwave the marshmallows and water for 20 seconds or until it is soupy. At your option add flavoring and mix. Add the sugar until most of the sugar is incorporated and it is no longer sticky. Take it out of the bowl and knead with spoons or your hands (if not hot) until soft (will take 5 – 7 minutes). Keep covered with plastic wrap or it will dry out

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Cream Cheese Icing

Posted on 24 August 2006 by Cathy

1/2 cup (1 stick) butter (softened)
8 oz pkg cream cheese
1 lb (4 cups) confectioners sugar
1 Tablespoon milk

Recipe can be doubled. In a mixing bowl cream butter and cheese together until smooth. Add milk and sugar; beat on high until smooth. Thin to ice your cake or use full strength for piping borders.

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Stabilized Whipped Cream

Posted on 24 August 2006 by Cathy

1/2 pint (1 cup) heavy whipping cream
2 Tablespoons confectioners sugar
2 Tablespoons piping gel
1/2 Teaspoon clear vanilla

Combine whipping cream and sugar in a mixing bowl, whip to soft peak stage. Add piping gel and flavoring and continue to whip to stiff peaks. Do not overbreat.

Yields approx. 2 cups.

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