How do you make homeade cake icing?

Question

I think there is a really good one that basically consists of Crisco and powdered sugar, does anyone know of it?

Answer 1

I'm no baker but a simple icing marshmellow creme and food coloring is awesome.

Answer 2

1 cup solid shortening (vegetable)/ 2 tablespoons butter 1/4 cup milk / 1 teaspoon vanilla extract / 1 2 pound bag c
confectioner's sugar / 1 egg white****in a large bowl beat the shortening and butter until creamy add milk and vanilla mix well. gradually beat in sugar until just smooth . if the mixture is too stiff add more milk, no more than a teaspoon at a time if it gets too soft add more sugar a small amount at a time the frosting should be stiff enough to hold some peaks , add the egg white and beat again until stiff /makes 1 quart of frosting

Answer 3

here's a really ez 1: Confectioners' Icing: add light cream to 2cups of confectioners sugar (powdered sugar) till you reach spreading consistency add dash of salt & 1tsp vanilla.

Or: Butter frosting: 6tblsp butter creamed; 1lb confectioners' sugar; abut 1/4 cup light cream; 1 1/2 tsp vanilla.

cream butter, gradually add about 1/2 the sugar, blending well. beat in 2tblsp cream and the vanilla. gradually blend in remaining sugar. add enough cream to make spreading consistency.

frosts 2 8 or 9 inch layers

try adding: 2tsp grated orange peel
or: 2 1oz squares of melted bakers choc w/the vanilla
or: 1/2 C dry coca and 1/2 tsp inst.coffee w/thesugar
or: rum, maple, mint, cherry extract in place of vanilla

get creative! have fun

Answer 4

These are both good! Be sure your cake is TOTALLY cool before spreading on any icing!

Chocolate Buttercream Frosting

1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups.

Answer 5

a cup of shifted sugar (powder sugar) egg whites and vanilla extract (or you favorite flavor) to add color just add a small drop or two of food coloring.
You start by using an electric blender hand held (egg better) when it fluffs like a cloud add slowly taste then for flavoring & then add the color add a drop first until you get the color you are looking for.
I think this is the way my mom has been doing it for years. Well good luck P.S. it does not stay fluffy for ever. !! Buy store Brand :)

Answer 6

the way to make icing is to mix powder sugar with shorting then favor ever how you want if your can use real butter instead of shorting if you want a buttercreame icing

Answer 7

whip heavy cream and add sugar to taste

Answer 8

box con.sugar a box of cream cheese blend well