Icing Recipes


Royal Icing


5 TBSP. MERINGUE POWDER (dried egg whites)
5 TBSP. WARM WATER
4 to 4 1/2 CUPS ICING SUGAR

Combine warm water and meringue powder and beat with electric mixer till foamy
and meringue powder is dissolved. Add icing sugar 1 cup at a time mixing on medium
speed for 7 - 10 min. Icing will form peaks when done.

This fast, hard drying icing is ideal for decorating Cookies and Gingerbread Houses. Keep bowl of icing covered
with a damp cloth at all times. Store icing in grease proof airtight containers. Colors well with paste colors.



Basic Decorator Buttercream Icing


7-1/2 to 8 CUPS ICING SUGAR
1/2 CUP WATER
2 CUPS SHORTENING
1 TSP. CLEAR VANILLA

Using an electric mixer mix 2 cups icing sugar, 1/4 cup of shortening,water and vanilla
till smooth. Add remaining icing sugar and shortening alternately and mix on low speed
for about 5 min. Scrape down sides of bowl and mix for 3 - 5 min. on medium speed.

Store icing in airtight container in fridge for 4 - 6 weeks.    You can color this icing deep or bright colors.
* To thin this icing down add a small amount of water. * To stiffen icing add a little icing sugar.
For a richer less sweet icing you can substitute 1 cup butter + 1 cup shortening for the 2 cups shortening
( When adding butter, icing only keeps 2 wks. in fridge and is softer to work with. )



Cooked Whipped Icing
Similar to French Buttercream or Jeanne's Icing


1 CUP MILK
3 TBSP. CORNSTARCH
1/2 CUP WHITE MARGARINE
3/4 CUP SHORTENING
1 CUP FINE GRANULAR SUGAR (berry sugar)
2 TSP. CLEAR VANILLA

Combine cornstarch and milk in a sauce pan. Cook over medium heat until thick, stirring
slowly and constantly. When thick remove from heat and keep stirring until mixture is
cool. Combine margarine, shortening and sugar and beat with electric mixer until creamy.
This takes about 7 - 10 minutes. Add to cooled milk mixture, add vanilla and beat on
medium speed till icing resembles whipped cream.

Butter can be substituted if white margarine is not avilable but will color the icing off yellow.
This icing is best when made fresh as it does not keep well.
This icing can only be colored pastel shades.



Cream Cheese Icing


1/2 CUP BUTTER (slightly softened)
8 OZ. CREAM CHEESE (softened) Don't use light cream cheese
4 CUPS ICING SUGAR
1 TBPS. MILK

Using a electric mixer cream butter and cream cheese on med. speed till smooth.
Add milk then icing sugar 1 cup at a time. When all icing sugar is added mix on
high speed for 30 sec. to 1 minute.

Store in airtight container in fridge up to 2 weeks. Can only be colored pastel shades.
Great icing for Carrot Cakes. Not a good icing for character cakes (too soft)
* To thin icing add a little milk. * To stiffen icing add a little icing sugar.



No-Cook Marshmallow Frosting


2 EGG WHITES
1/4 TSP. SALT
1/4 CUP FINE GRANULAR SUGAR ( berry sugar )
3/4 CORN SYRUP
1-1/4 TSP. CLEAR VANILLA

Using electric mixer, beat egg whites and salt untill soft peaks form. Add sugar gradually,
beating constantly untill smooth and glossy. Add vanilla, then slowly add corn syrup a
little at a time, beating after each addition untill the frosting peaks.

The finished icing has the texture and appearance of marshmellow cream. Use icing Immediately.
Best used as a frosting on cake as it is too soft to decorate with. Pastel colors only.



Fluffy White Icing


1/4 cup Butter
1/2 cup Shortening
1 cup Sugar
3 tsp. Flour
1 tsp. Vanilla
1/2 cup Warm Milk
 Beat all ingredients together with a electric mixer on med. speed untill smooth and fluffy.
Takes approximately 10 minutes. ( longer you beat the fluffier icing will get )




Frosting for Angel Food Cake


1 - 3 ounce package of flavored Jello crystals
1 cup Sugar
2 cups Whipping Cream

Combine and beat all ingredients with an electric mixer on medium speed till stiff.
Split angel food cake into 3 layers and spread frosting between layers and over the top and sides.
Iced cake can be kept overnight in refrigerator and will not soak up.




Creamy Coffee Frosting


2 tsp. Instant Coffee Crystals
2 Tbsp. Hot Water
3/4 cup Soft Butter
6 cups Icing Sugar
4 Tbsp. Milk
1 tsp. Vanilla

Disolve coffee in water. Combine butter, icing sugar, vanilla, milk and coffee mixture in a
large bowl. Beat with an electric mixer at medium speed untill icing is smooth and creamy.




Ganache Glaze


1/2 cup Whipping Cream
14 ounce chocolate wafers or coatings

Break wafers into pieces. Heat whipping cream in heavy saucepan just to boiling.
Remove from heat; add chopped wafers and stir untill smooth and glossy.
Cool slightly and pour over buttercream iced cake. This recipe covers a 10 inch round cake




Maple Icing


2 cups Butter
3 cups Icing Sugar
6 Tbsp. Maple Syrup
1 tsp. Orange Juice Concentrate
1 tsp. grated lemon rind

Cream together all ingredients with electric mixer on med. speed until icing is fluffy.




7 Minute Vanilla Frosting


1/2 cup Cold Water
1 Egg White
1 cup Sugar
1/4 tsp. Baking Powder
1 tsp. Vanilla

Combine water, egg white and sugar in top of double boiler. Beat 5 - 7 min. on med.
speed with electric mixer over boiling water till frosting stands in peaks. Remove from
heat and beat in baking powder and vanilla.        Frosts 8 inch cake.

COFFEE FROSTING: Substitute brown for white sugar; add 2 tsp. fine instant coffee granules
GOLDEN FROSTING: Substitute brown sugar for white and just 1/2 tsp. of vanilla instead of 1 tsp.



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