What is royal frosting? Whats is a good frosing other that chocolate? How do you put color in frosting?

Question

Please help im making my boyfriend s a birthday cake tomorrow.

Answer 1

royal frosting (icing) is a icing that is sused for making decorative peieces, saty like letters or ballons. It dries hard, and you can still eat it after it sets, (it just might break you teeth, so suck on it), as for a different type of icing, you may want to stick with the old fashioned buttercreams. bittercreams are the tradtional icings that you find on things like cupcakes and wedding cakes. Depending on the type of cake, canilla is always good, so is cream cheese icing( like on carrot cake). Try on of these, they are easy to make but fancy enough to impress. to get coloring in to your icing you either use liquid or get food coloring, i think the luquid ones are the ones that you find the easist in a grocery store. The gel ones work a little better because they give you a higher degree of saturation with out watering your icing don. Two final coloring tips, first, do not use black or red, even if they say no taste, they will give your icing a funny aftertaste, and secondly, what you want to do is get a small bowl of icing and add your food coloring to it, to get the color you want. when you know it is the color that you want, make sure it is a bit darker than you you would want it because you mix that into the rest of the icing and it lightens up to the color that you intially wanted.
Good luck!

Answer 2

royal frosting is make from egwhites ans confectioner sugar , u can add color to that by adding liquid food color!!! just a few drops so the color wont be strong unless u want it, the other good frosting si butter icing

Answer 3

Royal Icing is an icing that will dry hard like for wedding cakes

Another icing rather than choc is butter cream icing real good

How you colour icing is by adding a few drops of food colouring
either liquide or paste kind.

Answer 4

Frosting or Icing Recipe Printer Friendly Page


hat is the proper name for that sweet sugary mixture used to fill and cover cakes, pastries and other confections? The answer may depend on where you live. Americans tend to use the word 'frosting'. Other countries tend to use the word 'icing'. The name 'icing' probably has something to do with the fact that 'confectioners' or 'powdered' sugar is also known as 'icing' sugar. Hence, combining icing sugar with other ingredients makes an 'icing'. The fact is that 'frosting' and 'icing' are the same thing and food writers used them interchangeably.

There are numerous types of frostings (icings), both thick and thin, cooked and uncooked, starting with a simple mixture of powdered sugar and water, to beating hot sugar syrup into stiffly beaten egg whites, cooling and then beating in softened butter to make what is called an Italian Buttercream. What is important in deciding what type of frosting to use is to match the icing to the baked good. That is, the icing should complement the flavors and texture of the dessert being frosted. For example, a cinnamon bun (roll) is wonderful drizzled with a simple icing of powdered sugar and milk but this would not be suitable for frosting a chocolate butter cake. A rich buttercream will perfectly complement a butter cake, but might overpower a delicate sponge. Also, the frosting used to fill the cake can be different from what it used to cover the top and sides of the cake. A white butter cake is lovely when filled with lemon curd and raspberry purée and then encased in white buttercream or confectioners frosting.

It is very important that the frosting be the proper consistency so it spreads easily over the baked good, yet at the same time adheres to the surface. Never frost a cake or any other pastry that is still warm as the frosting will melt into the baked good or become too thin and run. Also be sure to brush all loose crumbs from the baked good before frosting to ensure a smooth finish, as you do not want your finished product to be laced with crumbs. Some soft cakes benefit from first covering the cake with a very thin layer of icing (called a crumb coat), letting it dry, and then frosting. Oftentimes those soft and delicate cakes, besides being crumb coated, need to be frozen first before frosting so they won't fall apart. Just make sure you defrost the frosted cake before serving.

Types of frostings (icings) and their uses:

Buttercream is a name that encompasses a broad range of icings that can differ by person, city, region, or country. They can be quick or complicated to make depending on whether they are cooked or uncooked. Buttercreams may contain powdered sugar, white granulated sugar, whole eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream, pastry cream, fondant, and various flavorings (extract, purée, chocolate, liqueur). Generally, buttercream is a light and creamy smooth icing used to fill, frost and decorate (flowers, leaves, etc.) all kinds of cakes and pastries. Some cooked Buttercreams are meringue-based where unsalted butter is beaten into firmly beaten egg whites that have had hot sugar syrup added to them. This produces a rich, yet light buttercream. French Buttercream contains both whole eggs and egg yolks that have been beaten, to which a sugar syrup is added and then unsalted butter. Confectioners' Frosting is an uncooked buttercream icing that contains powdered (icing) sugar, unsalted butter, milk and flavoring.

Ganache is both a frosting and a glaze and is widely used in the pastry kitchen. When barely warm and liquid ganache is poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles. Ganache that is whipped with soft butter is called ganache beurre, which is like a buttercream, and is used for fillings and frostings for cakes.

Royal Icing was traditionally used to ice Wedding and Christmas cakes and consists of powdered (icing) sugar, egg whites or meringue powder and water. (If you are worried about salmonella use the royal icing recipe that contains meringue powder, not raw egg whites.) This pure white icing when dry produces a perfectly flat, smooth and glossy hard surface which makes it ideal not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, lettering, etc.) You may have to adjust the water and sugar used depending on whether you are using the icing for decorations (fine lines, outlines, etc. needs a thinner icing) or to coat cakes or cookies (thicker icing). In my opinion this is not the greatest tasting icing and is best used only when you need that smooth and glossy hard surface.

Whipped Cream Frosting is a great recipe that can be used to fill and frost any type of butter or foam cake. Cocoa powder can be added to make chocolate whipped cream or raspberry purée can be added for a wonderful fruit flavored whipped cream.

Answer 5

Paste colors are better for coloring frosting since they don't add additional liquid and thin it out.

Answer 6

4 color u add food coloring

Answer 7

Confectioners Sugar Glaze

* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar

Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Chocolate Icing

* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Coffee or Mocha Icing

* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing

* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.
Orange Icing

* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange

Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing

* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
Uncooked Frostings
Basic Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.
Caramel Butter Frosting

* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream

Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Proceed as for Basic Butter Frosting
Coffee Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla

Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind

Proceed as for Basic Butter frosting
Cream Cheese Frosting

* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla

Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
Broiled Coconut Frosting

* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut

Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting

* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting

* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites

Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting

* 1 cup maple syrup
* 2 egg whites

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting

* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
Frostings Without Sugar
Corn Syrup Frosting

* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla

Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting

Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting

* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar

Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.
Cooked Fudge Frostings
Creamy Chocolate Frosting

* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
Fudge Frosting

* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting

* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
Chocolate Brandy Frosting

* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate.

Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
Filling
Uncooked
Whipped Cream Filling

* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla

Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.
Whipped Cream filling with Pineapple and Nuts

* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple

Fold yolk and sugar into cream, add nuts and pineapple.
Cooked Filling
Vanilla Custard Filling

* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.
Cream Custard Pudding

* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.
Sour Cream Filling

* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.
Fruit and Nut Fillings
Apple-Lemon Filling

* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading
Whipped Fruit Filling

* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon

Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
Pecan Filling

* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.
Strawberry Cream

* 1 cup heavy cream
* 1/2 cup sugar
* 1 egg white, stiffly beaten
* 1/2 cup mashed strawberries

Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.
Walnut Filling

* 2 egg yolks, beaten
* 1/2 cup sugar
* 3/4 cup milk
* 1/2 teaspoon vanilla or rum flavoring
* 1 pound chopped walnuts

Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte.


Royal Icing recipe

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Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.

Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.

It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.

Keep frosting covered with a damp cloth at all times to keep it from drying out.
Basic Recipe:

Royal Icing - dry egg

7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar


Royal Icing - egg whites

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar



As always when working with egg whites, make sure that all utensils are free of grease.

Check out Royal Icing - An Introduction by Stephen J Orbell!



Royal Icing w Eggs

3 egg whites (room temperature)
1 lb. powdered sugar
1/2 tsp. cream of tartar

Sift powdered sugar and cream of tartar. Combine all ingredients and whip 8 minutes at high speed.
Keep bowl covered with damp cloth while you work as it gets hard when dry. Good for Birthday cake decorations.

Royal Icing w Egg Replacer

7 Tbsp. water
4 Tbsp. meringue powder
1 lb. powdered sugar
1/2 tsp. cream of tartar
dash of salt

Beat together water and meringue powder. Sift powdered sugar, cream of tartar and dash of salt. Place all ingredients into large mixer bowl at once and whip 8 minutes or until icing holds strong peak. Decorate Cake. Store in a tightly covered container.

Banana Nut Cake

3 Mashed bananas
1 1/4 c Sugar
1/2 teaspoon Salt
1/2 c Oil
1 Egg
1/4 c Milk
1 1/2 c Flour
1 ts Baking soda
1/2 c Walnuts (optional)
1 teaspoon Vanilla (optional)

Mix together in order given. Pour into lightly greased and floured oblong or small loaf pans. Bake at 350 degrees for 30 to 35 minutes.

This recipe can also be used to make banana nut muffins or baked as a banana nut



Carrot Cake with Lemon Frosting


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Description:



1 pound carrots -- peeled and cut

-- into 1/2-inch pieces

1 cup corn oil

1 can (8-ounce) crushed unsweetened

pineapple -- drained

4 large eggs

1 tablespoon vanilla extract

3 cups unbleached all-purpose flour

2 1/2 cups sugar

1 tablespoon ground cinnamon

1 tablespoon baking soda

1 teaspoon salt

1 1/2 cups coarsely chopped walnuts

***frosting ***

1 pound cream cheese -- at room temperature

1 1/4 cups unsalted butter -- at room temperature

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

5 cups powdered sugar -- sifted

***garnish***

fresh edible flowers (such as pink

roses; optional)



Preheat oven to 350 degrees. Butter 3 (9-by-1-1/2-inch) round cake pans.

Line bottoms with wax paper. Butter paper. Cook carrots in large pot of

boiling salted water until tender, about 12 minutes. Drain. Puree in food

processor, stopping occasionally to scrape down sides of bowl. Transfer to

large bowl; cool.



Whisk oil, pineapple, eggs and vanilla into carrot pur‚e. Mix flour, sugar,

cinnamon, soda and salt in medium bowl. Stir into pur‚e. Mix in walnuts.

Divide batter among prepared pans. Bake until tester inserted into centers

comes out clean, about 35 minutes. Cool cakes in pans on racks.



Turn cakes out of pans; peel off wax paper. Place one layer on platter.

Spread 3/4 cup Frosting over it. Top with second cake; spread 3/4 cup

Frosting over it. Top with third cake. Spread remaining Frosting over top

and sides. May be prepared a day ahead. Cover with cake dome and

refrigerate. Let stand 3 hours at room temperature before serving. Garnish

cake with edible flowers, if desired.



Frosting



With electric mixer, beat cream cheese, butter, lemon juice and vanilla

until light and fluffy. Gradually beat in sugar. Chill until firm but

spreadable, about 1 hour.



"One of the best carrot cakes ever. A distinguishing feature: The carrots

are cooked first."

hope this helps