Does anyone have any good icing recipes?

Question

I'm looking for an icing recipe to use with a cake-decoarating kit I have. I haven't used the kit in a while and tried the recipe included with it: Royal Icing: 1 pound confectioners sugar, 3 egg whites, 1/2 teaspoon cream of tartar, beat with a wooden spoon until stiff. Not that difficult a recipe, but for the life of me, I couldn't get the icing to stiffen (and I beat it for about an hour, added more cream of tartar, stuck it in the fridge, tried everything I could think of). Trying to decorate a cake with icing that won't stiffen is an impossible task, and I was wondering if anyone had any tried and true recipes they would recommend. Thanks!

edit to clarify: thanks for all the responses so far! To clarify, I'm not looking for a recipe to ice the cake, but one I can use with icing tubes, etc. to decorate it. So it should be relatively stiff icing, or at least one that will hold its shape. Thanks, all!

Answer 1

Here's a really great recipe from a "Gourmet" cookbook that I use all the time. It's called "Seven-Minute Frosting" and it makes about 4 cups, enough to frost two 13x9 cakes. You can easily halve the recipe to make less.

INGREDIENTS:
2 egg whites
1 cup sugar
1/4 cup water

Combine all ingredients in a metal bowl set atop a pot of simmering (not boiling) water. You could also use a double-boiler: a metal pot set in a pan of simmering water. Using a hand mixer (or a whisk, if you're brave and have the endurance), beat for 7 minutes until thick and fluffy. Remove from heat and continue beating until slightly cooled. Then frost anything you'd like!

You could also add a teaspoon or two of some flavoring, like vanilla extract or lemon juice/zest, to flavor this frosting. I used some Torani flavoring syrup (like for coffee and other drinks) and it tasted great!

Best of luck!

Answer 2

It depends on what effect you are going for and what kind of cake you are making. I am surprised that you used Royal icing because that is that one that hardens like a rock, we use it for gingerbread houses. My favorite for decorating is one I got from a Wilton cake pan.
Butter Cream Icing
1/2 cup solid veg shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla extract(i have used brown and it was fine)
4 cups sifted confectioner's sugar
2 tablespoons milk

Cream your butter and shortening. Add vanilla. Gradually add sugar one cup at a time, on med speed and scraping the sides of the bowl as you go. It will appear dry once sugar is all mixed in so add the milk and beat until light and fluffy. Color and decorate cake.

If you are looking for a really smooth look you should get fondant recipe.

Answer 3

CREAMY ORANGE ICING

2 tbsp. orange juice
1/4 c. granulated sugar
2 1/3 c. sifted confectioners sugar
1 egg
1/2 c. shortening
1 tbsp. grated orange rind

Mix confectioners sugar and egg thoroughly. Bring orange juice and granulated sugar to boil; boil 1 minute. Add to sugar and egg mixture; blend well. Add shortening and orange rind. Beat until creamy

ROYAL ICING

Meringue (gets very hard, use for displays, etc.). 1 lb. powdered sugar 3 1/2 oz. warm water (slightly less than 1/2 c.) 1/2 tsp. cream of tartar
Combine ingredients (mixing slowly), then beat at high speed for 7 to 10 minutes. (Works best with a heavy-duty mixer.) Keep covered at all times with a damp cloth or plastic wrap. To restore texture later, simply re-beat. 3 egg whites may be used in place of meringue powder and water. Using egg whites will not yield as much volume and beating will not restore

Answer 4

CAKE DECORATING FROSTING

BUTTERCREAM
1/2 c. butter
1 c. shortening
1/2 tsp. salt
2 tsp. vanilla
2 lbs. powdered sugar
1/2 c. water

Cream first 4 ingredients until well blended (3 minutes) on medium speed. Add sugar and water; beat until well blended. Keeps indefinitely in refrigerator.

CREAM CHEESE FROSTING

1/2 c. butter
1 small package cream cheese
1 tsp. vanilla
1 lb. confectioners sugar

Combine butter, cream cheese, and vanilla. Beat until smooth.
Gradually add the sugar, while beating well.

If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk

VANILLA FROSTING

1 c. Crisco
1 c. butter
2 c. granulated sugar
6 tbsp. flour
1 c. milk
2 tsp. vanilla
Dash of salt

Beat 15 minutes. Great for decorating cakes.

CREAMY FROSTING

2 tbsp. flour
1/2 c. milk
1/4 c. butter
1/4 c. butter
3/4 c. granulated sugar
1 tsp. flavoring

Cook flour and milk until a thick paste forms. Set aside to cool. In mixing bowl, cream butter and butter. Add sugar. Beat at high speed until blended well. Add cooled flour mixture and beat until light and creamy. Add 1 teaspoon flavoring.
FOR CHOCOLATE FROSTING: Increase sugar to 3/4 cup and add 2 squares melted chocolate at the end.

Answer 5

For every stick a nd a half of crisco shortening, add 2 tabelspoons of almond extract(it will give it a wondreful falvor),1/3 cup condensed milk, and 4 cups confectioners sugar. beat it with a wooden spoon and it spreds better without being cold.

Answer 6

with a wisk beat the egg whites untill stiff, (while still beating) add the cream of tarter, then in two stages add the icing sugar(aka confectioner's sugar).

Answer 7

from what i know.. you'd need more egg whites not cream of tartar.
youll have to experiment but for icing i usually use... half stick of butter [1/4c]..little milk.. vanilla [as little or as much as you'd prefer]..and enough powdered sugar to make it thick [1c or more].
more powedered sugar will make it thick and more milk will make it spreadable.

Answer 8

Confectioners Sugar Glaze
2 tablespoons hot water, or milk or light cream
1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.


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Chocolate Icing
1 square of chocolate, unsweetened
6 tablespoons boiling water
1/3 teaspoon vanilla extract
1 3/4 cups confectioners sugar
Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.


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Coffee or Mocha Icing
3 tablespoons hot strong coffee
3 tablespoons dry cocoa
1/2 teaspoon vanilla
1 1/3 cups confectioners sugar
Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency


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Lemon Icing
grated rind of lemon
1 tablespoon lemon juice
1 tablespoon boiling water
1 cup confectioners sugar
Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.


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Orange Icing
1 egg yolk
2 cups confectioners sugar
2 tablespoons orange juice
1 teaspoon lemon juice
grated rind of 1 orange
Add yolk to sugar, mix well; add the rest.


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Fruit Juice Icing
1 teaspoon lemon juice
2 tablespoons fresh fruit juice
1 1/2 cups confectioners sugar
Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.


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Uncooked Frostings

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Basic Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons milk, cream, sherry, rum or brandy
1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.


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Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency


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Chocolate Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
1/2 teaspoon vanilla
1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa
Proceed as for Basic Butter Frosting


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Coffee Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons strong, hot coffee
1 teaspoon dry cocoa
1/2 teaspoon vanilla
Proceed as for Basic Butter Frosting.


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Orange or Lemon Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
1 tablespoon milk or water
1 tablespoon orange or lemon juice and a little grated rind
Proceed as for Basic Butter frosting


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Cream Cheese Frosting
3 ounces cream cheese
1 tablespoon warm milk
2 1/2 cups confectioners sugar
1 teaspoon vanilla
Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.


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Broiled Coconut Frosting
3 tablespoons melted butter
5 tablespoons brown sugar
2 tablespoons light cream
1/2 cup shredded coconut
Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!


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Boiled Frostiings

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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.


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Brown Sugar Marshmallow Frosting
2 cups brown sugar
1 cup granulated sugar
3/4 cup water
1/2 teaspoon vanilla
5 marshmallows
2 egg whites
Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.


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Maple Frosting
1 cup maple syrup
2 egg whites
Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.

Sea Foam Frosting
2 egg whites
3/4 cup brown sugar
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.


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Frostings Without Sugar

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Corn Syrup Frosting
2 egg whites
1 cup light corn syrup
1 teaspoon vanilla
Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.


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Chocolate Molasses Frosting
Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting


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Whipped-Chocolate Frosting
2 squares unsweetened chocolate
1/2 cup light cream
1 teaspoon vanilla
2 egg whites, beaten stiff
1 1/2 to 2 cups confectioners sugar
Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.


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Cooked Fudge Frostings

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Creamy Chocolate Frosting
1/4 cup water
3/4 cup sugar
1 square unsweetened chocolate
2 egg yolks
Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread


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Fudge Frosting
2 squares unsweetened chocolate
1/2 cup milk or light cream
1 1/2 cups sugar
2 tablespoons butter
1 teaspoon vanilla
Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.


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Sour Cream Caramel Frosting
1 1/4 cups brown sugar
3/4 cup granulated sugar
3/4 cup sour cream
1 teaspoon butter
Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.


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Chocolate Brandy Frosting
3 cups confectioners sugar
5 tablespoons butter
2 tablespoons light cream
3 tablespoons brandy
3 tablespoons strong coffee
1/2 grated, sweet chocolate.
Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.


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Filling

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Uncooked
Whipped Cream Filling
1 cup heavy cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.


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Whipped Cream filling with Pineapple and Nuts
1 egg yolk, beaten
2 tablespoons confectioners sugar
1/2 cup heavy cream, whipped
1/2 cup chopped nuts
1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple.


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Cooked Filling
Vanilla Custard Filling
1 tablespoon cornstarch
1/2 cup sugar
1 cup scalded milk
2 egg yolks
1/2 teaspoon vanilla
Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.


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Chocolate Custard Pudding
Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.


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Cream Custard Pudding
3/4 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups of milk or light cream, scalded
2 eggs
1 teaspoon vanilla
Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.


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Sour Cream Filling
1 egg yolk
2 tablespoons sugar
1 tablespoon cornstarch
1 cup thick sour cream
1/2 teaspoon lemon or vanilla extract
Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.


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Fruit and Nut Fillings

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Apple-Lemon Filling
3/4 cup sugar
1 tablespoon flour
3 tablespoons lemon juice
1 tablespoon cold water
1 egg
pinch of salt
1 apple, pared and grated
Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading


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Whipped Fruit Filling
1 1/2 cups pared, grated apple, peach or mashed berries
1 1/2 cups sugar
2 egg whites
grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.


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Pecan Filling
1 tablespoon cornstarch
1 cup milk, heated
2 egg yolks
1/2 cup sugar
1/2 cup pecans, chopped fine
Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.


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Strawberry Cream
1 cup heavy cream
1/2 cup sugar
1 egg white, stiffly beaten
1/2 cup mashed strawberries
Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.


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Walnut Filling
2 egg yolks, beaten
1/2 cup sugar
3/4 cup milk
1/2 teaspoon vanilla or rum flavoring
1 pound chopped walnuts
Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte.





Royal Icing recipe
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Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.

Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.

It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.

Keep frosting covered with a damp cloth at all times to keep it from drying out.