What is the best icing for a wedding cake?

Answer 1

Buttercream is a traditional icing, however, cream cheese frosting is great too. Talk to your cake designer to the best ideas. Also, make sure to test the frosting before deciding. You want to like it. THere is another option, if you are not big on frosting, and/or want a clean look to your cake. You can have fondant used on your cake. This creates a very clean line for the cake and creates a great finish. The fondant is edible, but can also be removed for serving if desired.

Answer 2

I love the look and taste of Royal Icing it dries to a smooth polished finish and is always elegant.


Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

Answer 3

Fondant

http://www.marthastewart.com/page.jhtml?type=content&id=channel172031

http://en.wikipedia.org/wiki/Fondant

Ganache
A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles. Pronunciation: gah NAHSH • (noun) Also Known As: Confectioner's Coating

Buttercream
http://www.buttercream.info/

Answer 4

Buttercream!

INGREDIENTS

* 1 cup butter
* 1 cup shortening
* 1/2 cup milk
* 2 teaspoons clear imitation vanilla extract
* 8 cups confectioners' sugar

DIRECTIONS

1. Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Makes 5-6 cups

Answer 5

Buttercream

Answer 6

Home-made icing

Ingredients

1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 box powdered sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth. Add sugar and
vanilla. Beat well. Spread on cake when cooled. Sprinkle
with nuts.

Answer 7

coat the fruitcake with a layer of marzipan and then spread thinly with Royal Icing
Butter Cream is truely very delicious, however it will not stand up over time.... I'm assuming you are making a standard wedding cake, not one that will be eaten right away.

Answer 8

Althrough I love buttercream,I like foundant for wedding cakes.

Answer 9

Go to your local bakery and buy some icing from their its the best and to die for and you can put on as much as you want..
I use it for my cakes at home to and frosting for cookies

Answer 10

I always prefer a nice buttercream....just plain or with nuts!