I need an icing recipe that will slightly hard on the outside while staying creamy inside.?

Question

It's for cupcakes, and it will be a hot day, so I don't want the icing to melt, but I still want it a little creamy. Any ideas?

Answer 1

We love this recipe and use it all time. It originated from the high desert of Idaho where it gets real hot. My great grandmother used this frosting when baking cakes for Club meetings.

3 T real butter
1/2 C evaporated milk
1 tsp vanilla
Powdered Sugar

Melt your butter, add milk, then vanilla, mix well. With a fork add your powdered sugar until icing is as thick as you want it to be. You'll have to be ready to spread this icing quick as it sets up fast. Once set up the icing stays gooey on the inside but is sturdy enough to be brushed by tin foil or whatever cover you use without it "mussing" up.

The great part about this frosting recipe is you can make it any flavor you want it to be without changing the consistency of the frosting. Add a tablespoon of lemon juice to make it angel food cake frosting, adding 3 tablespoons of coco and increasing the butter to 1/4 C gives you chocolate frosting.

Answer 2

Royal Icing

3 egg whites
1 lb. confectioners' sugar
1/2 tsp. cream of tartar
1/2 tsp. almond extract or white vanilla extract

Place all ingredients in bowl and beat on medium high for a full 10 minutes. Icing will become thick and glossy but will not increase in volume. Keep covered with damp cloth while using, removing small portions to bowl as needed. Tint if desired. To thin, add a few drops of water. Royal icing hardens with a nice sheen.

Answer 3

Royal Icing

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

Ingredients:
3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) confectioners' sugar (about 1lb.)
6 Tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.