What is the quickest way to make icing?

Answer 1

put watter in a tray and put it in the freazer. it will make ice.

Answer 2

It depends on which kind you are making...

Royal Icing
1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
food coloring (optional)

Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups

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.

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.

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.

Answer 3

Use about 3 Tbsp. soft margarine and soften it a little more with a spoon. Add 1 tsp. vanilla (or whatever flavoring you like), then add icing sugar alternately with milk and you have enough icing which is the correct consistency. If you want chocolate icing, very slowly stir in cocoa before the icing sugar. Just keep mixing and adding until you have enough.

Answer 4

Start with powdered sugar (either a lb or 1/2 lb depending if you want a lot of icing or not) then just add water until the desired consistancy.

Make it thicker for cookies and cakes thinner for breads and coffee cakes.

Answer 5

in short how much icing do you want
your powdered suger should match your butter or shorning whick ever you decide on as butter will give it consistance and shorting will give it fluffy but really strong tasteif not done right.and just a little milk to thin out and a flovoring of your choice reason i dont give you one cup of this and one cup of that is becouse you did not state what our icing 100 portions of icing is 1lb. butter i1 lb. powdered suger 1 tbsp.vannalli extract and 1 to 2 cups of milk depending on the thckness you want it and you will not need warm water as the water actully breaks down your icing leaving it with beads in it

Answer 6

2 Minute Buttercream Frosting

1/2 cup shortening or margarine
1/2 cup butter, softened
YOU CAN SUBSTITUTE all butter, or all margarine,
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Beat butter and shortening until it's soft and fluffy, then add vanilla, sugar and milk.

You can add cocoa powder to this recipe if you want chocolate frosting.

Answer 7

THIS IS THE BEST FROSTING
1 stick butter
1 tsp or so vanilla
1 box/bag powdered sugar
milk

mix it all together and add the milk as u go if it is dry
not sure how much u will need

Answer 8

Butter, confectioners sugar, milk or cream and vanilla
Beat until creamy and of spredding consistancy

3 Tbsp. butter
1 1/2 cups sugar
1 Tbsp. milk
1/2 tsp. vanilla

Answer 9

Icing sugar and water. And that whatever flavouring you want. If you want any. You cant hicken it up or water it down however u like. IT'll take u like 3 seconds to do.

Answer 10

One time for my teachers birthday I used crisco and cocoa powder for chocolate icing (Later to find out it was used as a motion lotion!"

Answer 11

Wilton recipe for royal icing, as used by my mother, who does wedding cakes for a living:

4 cups powdered sugar (measure it, don't take the 1lb box/bag and trust it)
3 tablespoons meringue powder (in the craft section of Walmart, or cake decorating section of craft store)
5-6 teaspoons water (good for roses and flowers, add another teaspoon for gingerbread houses)

Put sugar in electric mixer bowl. Add meringue powder and stir gently. Add water, a teaspoon at a time, stirring on low until it turns into a frosting. Beat on medium-high 5-10 minutes. Add food coloring as desired.

Use water, a teaspoon at a time, to thin icing for use if needed. Store covered when not actually scooping icing out of container. If you're using a lot of it right away, such as for building a gingerbread house, cover the bowl with a wet towel to keep it from drying and hardening.

Depending on your climate, it could take up to a week to harden fully, but will hold its shape in mere minutes. Icing can be stored on the counter for days, since it has no milk, shortening, or anything that requires refrigeration. To clean, just use hot water to get rid of the icing, then soap after you get the icing off. Unlike buttercream, it will not be greasy and stick to your dishes, so hot water is all you need to get rid of the icing.




Icing
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) whole milk
1/2 teaspoon vanilla extract

Combine 4 cups powdered sugar, 3 tablespoons milk, and vanilla in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more milk by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Using small icing spatula or table knife, spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. If using food-safe colored markers, let icing dry about 30 minutes; decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)

or

Royal Icing
1 1/2 tablespoons powdered egg white
1/4 cup warm water
Pinch cream of tartar
2 cups (1/2 pound) confectioners' sugar

In electric mixer fitted with whisk attachment, beat powdered egg white, water, and crème of tartar until combined. Add confectioners sugar and beat at medium speed until combined. Increase speed to high and beat until icing is thick and glossy, about 5 minutes. Add more water if needed to thin to desired consistency.
Use immediately or store icing in covered plastic container and rebeat before using.