Icing Recipes?

Question

What is a good stiff icing recipe that is easy to make, and tastes great. What is your recipe?

Answer 1

Chocolate Icing

1 c Sugar
3 tb Milk
4 tb Chocolate
1 tb Water

Notes: From Grandma Ruby's (Williams) files. Newspaper clipping. Looks old. Also on clipping are Confectioners' Icing and Chocolate Frosting.

This chocolate icing is recommend for frosting an Angel Food Cake.

Mix chocolate or cocoa with milk and water combined and heat to boiling.

Then add sugar. Boil five minutes, stirring occasionally. Spread on cake that is cold.
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Chocolate-Fudge Frosting

3 tb Unsweetened cocoa powder
3 tb Safflower oil
1 c Sugar
1/4 ts Salt
1/3 c Evaporated skim milk
1 ts Vanilla

In medium saucepan, combine all ingredients except vanilla. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat 5 minutes with electric mixer. Spread over cake.
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Cream Cheese Frosting

1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
2 Tablespoons 1% milk to thin frosting

Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.
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Fresh Whipped Cream

1 Cup Heavy Cream
1/3 Cup Sugar Substitute (recommended: Splenda)
1 Tsp Vanilla Extract

Instructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.

Store in an air tight container and refrigerate.

Answer 2

here is a recipe for royal icing:


Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.


5 tablespoons meringue powder (found in cake decorating stores)
1/2 cup minus 2 tablespoons water
OR
2 egg whites*, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar

Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.

Answer 3

For an unusual chocolate frosting, I use:
1 12 oz. package of semisweet chocolate chips
3/4 cup sour cream

Measure out 3/4 cup sour cream. Place the chocolate pieces in a medium Pyrex bowl, heat the chocolate pieces in the microwave until just melted (you'll need to stir it a few times to keep the melted chocolate from scorching). Once chocolate is melted, immediately whisk in the sour cream until fully incorporated (about 1 minute). Ice the cake/cupcakes while the frosting is jelly-like...It hardens fast, leaving you with a tasty, but unruly concoction.

Answer 4

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 5

1 box powdered sugar, 1 stick salted butter at room temp, a little cream or 1/2 and 1/2, 1 tsp vanilla extract (NOT imitation)

start by creaming the butter - then add about a third of the powdered sugar at a time - add enough cream to get the right consistency for spreading - add the vanilla last

should yield enough icing for a two-layer round or a 13X9 sheet or a lot of cupcakes (unless you've got kids who like to sample it)

Answer 6

Simplicity! for every 1 tub of whipped topping(found in the freezer section, not in the can) add, one tablespoon of Maraschino Cherry juice, and 1/2 a teaspoon of unflavored gelatin. You can buy a small packet(sorry the name escapes me now) found in the baking aisle, it's used to keep whipped toppings firm, and there you go! You can chop some of the cherries to add texture and extra flavor.

Answer 7

Check out allrecipes.com They have so many icing recipes and they are rated on a 5 star scale. You can read reviews on them left by people who have tried them before.

Answer 8

sooo easy melt 2 tbs of butter and mix it with powdered sugar & a tad bit of water...you can infuse the flavor by squeezing in fresh fruit juice (like orange)