does any 1 have a recipe for plain white icing?

Question

mine never turns out all white..pleez dont give me recipes with any ingreidients that are hard to fynd..

Answer 1

white icing
INGREDIENTS
3 tablespoons meringue powder
4 cups sifted confectioners' sugar
6 tablespoons water
DIRECTIONS
Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
enjoy

Answer 2

This the "Easy White Icing" recipe that I use:
Makes 3 1/2 cups, enough for 12 standard cupcakes

1 1/2 sticks butter or margarine, softened
1 pound (3 2/3 cups) confectioners’ sugar
1 to 2 tablespoons milk (optional)

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

Answer 3

The icing is great for decorating cakes. It comes out pure white -- ready for icing and/or coloring. Also, this recipe does not use butter or milk, so it can be stored in a sealed container for a few weeks -- not in the refrigerator. What a relief!

Classic Buttercream Icing
1 cup solid white vegetable shortening (like Crisco)
1 teaspoon CLEAR flavoring (vanilla, almond or butter - or any combination)
2 tablespoons water
1 pound pure cane confectioners' sugar (approximately 4 cups)
1 tablespoon meringue powder (I use Wilton brand)
A pinch of salt

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

The recipe above makes a thick consistency icing, suitable for flowers with upright petals. To make medium consistency icing, add 1 teaspoon of water to each cup of stiff consistency icing, or 1 tablespoon to the entire batch made above. Medium consistency icing is suitable for flat flowers and borders. To make thin consistency icing, add 2 teaspoons for each cup of stiff consistency icing, or 2 tablespoons to the entire batch made above. Thin consistency icing is suitable for icing the cake and for writing. (Think the term "thin" as soft enough to ice your cake -- not thin or runny.)

I use this recipe EVERY time I decorate cakes, and I always get asked for the recipe. It has a great flavor (I combine the vanilla and butter flavor), and the pinch of salt cuts down on the "super sweet" potential. It ices beautifully and smooth, and it the right consistency for writing, borders, stars, etc. In fact, it's Wilton's recipe from the cake decorating class.

Good luck & have fun!

Answer 4

The best AND easiest is real butter (softened to room temp NOT melted) and powdered sugar. Slowly mix them till it is the consistancy you like remembering that it will harden a little after it sets.
I can't belive the BAD answers on this topic be very carefull making some of those recipies. YUCKY MESSES





Craft stores carry gell icing colour in a miriad of colours check this out for a sampling.

Good luck.

http://www.goldaskitchen.com/merchant.ih...

http://www.taylored-treats.com/id67.html...

Answer 5

Try buying a cream cheese frosting and tinting it a color, then in the cake decorating isle at the store, you should be able to find flavorings. So depending on the occasion for the cake you could flavor it with bubble gum and pink for a little girls cake, or use a champagne flavor for an adults party. Another idea would be to ice the cake and decorate it with fresh berries or cut the cake in half and put a layer of Bavarian cream with strawberries in the center...

Answer 6

Plain old buttercream icing is easy and delicous.

Use 1 stick of real butter that is softened, 1 box of powdered sugar, 1 tsp. vanilla, and just a small amt. of milk. Just add your milk in small increments until it's a spreading consistency.
Too thin? If you make this mistake just add a little more pwd. sugar, but if you add the milk in small amts. you'll won't have a problem.

Answer 7

Just normal icing sugar with water, dont add any food clouring and just do it normally or whatever

Answer 8

just use plain icing sugar with hot water but pore the water very carefully, make sure not to pore to much, but you can also use a bit of butter to make it creamier but if you use the butter, it will make the icing an off yellow...
GOODLUCK!!!hope it helps!

Answer 9

http://www.google.com/search?hl=en&rls=com.microsoft:en-gb&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=UK+White+Icing+recipe&spell=1

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