hi can any one tell me the best icing recipie and wot to use?

Question

plzzzzzzzzz helpppppppppp me out people thanks anyway for your answers who ever sends them thanks once again

Answer 1

Depends on whether you want soft or hard icing. Hard icing like the ones on xmas cakes etc is made by using egg white and icing sugar. The egg white makes the icing stiff. Also it makes the icing whiter than white unlike using butter icing which turns it a yellowy colour.
INGREDIENTS

* 3 cups confectioners' sugar
* 1/4 teaspoon cream of tartar
* 2 egg whites, beaten

DIRECTIONS

1. In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Hope this helps.

Answer 2

Buttercream Icing
The author says: "All my cakes are done in buttercream icing. It's a finer finish and tastes better. Once you try this buttercream icing, you will never use a commercial icing again."

Ingredients
3-1/2 cups sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract


Instructions
In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not carmelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes.

As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.

Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.

At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.)

Use with Classic Yellow Cake

Makes about 12 cups, more than enough to ice and decorate most cakes; Leftover buttercream can be frozen for up to three months


This icing is so nice

Answer 3

For years I watched my Mother farting about with egg whites, lemon juice and icing sugar which, when applied to a cake set like concrete!
...and then one day I decided to read the instructions on the packet, which as you all know, state "just add water as necessary...", I did, and mixed a bowlful to a fairly thick consistency but found that it was still "pourable" so I poured it over the cake, smoothing it over the top and down the sides with a knife which had been dipped in hot water first.
The icing found its own level, and by the time it had run down the sides of the cake it was thick enough to set without running off. Result: a perfectly iced cake with icing that stayed perfectly edible for as long as the cake lasted.
After that, I've never once farted about with all the fancy butter/royal/fondant icings. Only one thing to remember using this method - the top of the cake needs to be reasonably flat to start with, so if it's risen too much, slice a bit off the top. ("Chef's perks!!!")

Answer 4

My favourite is fudge icing because I can't stand all that margarine in regular icing!
I use plain chocolate or mars bar (anything really) and slowly melt it in a saucepan, then add cream. (not more than half the amount of chocolate in cream I guess, I never really measure!)
Don't let it boil, just allow the choc and cream to mix nicely and then leave it stand for a bit. When it's cooled a bit pour it over the cake and let it set. If it doesn't set, you've used too much cream!
Simply delicious, good luck.

Answer 5

Caramel Frosting

1/2 cup butter or oleo
1 cup brown sugar
1/4 cup milk
2 1/2 cups powdered sugar(sifted)

Melt butter in saucepan, add brown sugar and boil over low heat for 2 minutes, stirring constantly. Add milk, stirring until mixture boils. Remove from . Cool. Gradually add powdered sugar, beating until smooth and of spreading consistency. Frosts tops and sides of 2 8 or 9 inch cake layers.

Answer 6

NUTELLA SOFT ICING, this is obviously not a traditional icing, but it tastes delicious on lots of cakes.

13 ounces nutella
12 ounces whipping cream
1/2 teaspoon vanilla extract

Empty nutella, whipping cream and vanilla extract into the bowl of your mixer, and beat (slowly in the beginning to avoid splatters) on medium-high, scraping sides and bottom of bowl with rubber spatula occasionally, until you have billowy clouds of chocolate-hazelnut cream.

Answer 7

SIMPLEST ONE:Icing sugar plus some vanilla sugar:add some water and some lime juice .Mix that well and cover your cake.
It will dry,leaving a very yummy smelling and tasting simple to do icing.