Does anyone know any good cake icing recipes?

Question

But one without having to use any shortening? if anyone could help i appreciate it. thank you so much.

Answer 1

Hi !!
Here you go...I was trying to give a variety of flavors to choose from...ENJOY!!!

Swirl Frosting:

1/2 cup granulated sugar
2 egg whites
2 tablespoons water
1 (7 ounce) jar Marshmallow Crème
1/2 teaspoon vanilla extract

Combine sugar, egg whites and water in a double boiler. Beat with a hand-held electric mixer over boiling water until soft peaks form. Add Marshmallow Creme. Continue beating until stiff peaks form. Remove from heat and beat in vanilla extract.

Chocolate Swirl Frosting:
Melt and cool 2 (1 ounce) squares unsweetened chocolate. Fold into Swirl Frosting.

---------AND...

Strawberry Fluff Frosting:

1 egg white, unbeaten
1/2 cup granulated sugar
Dash of salt
2/3 cup sliced strawberries

Combine egg white, sugar, salt and 1/3 cup strawberries in top of double boiler and beat with rotary egg beater to mix. Place over rapidly boiling water, beat constantly with rotary beater, and cook 4 minutes or until mixture stands in peaks. Remove from boiling water, beat to cool and fold in remaining strawberries. Makes enough to spread between two 9-inch layers. To cover 13 x 9 x 2-inch cake, double recipe and beat 7 minutes instead of 4.

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Cream Cheese Frosting:

9 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar, sifted

Mix in a bowl and beat with an electric mixer. If necessary, add milk to make of spreading consistency.

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Easy Caramel Frosting:

1 stick (8 tablespoons) butter
1 cup packed dark brown sugar
Dash of salt
1/4 cup whole milk
2 cups confectioners sugar, sifted
1 teaspoon vanilla extract

Place butter, brown sugar and salt in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil (about 2 minutes). Add milk, stir and bring the mixture back to a rolling boil, then remove the pan from the heat. Add the confectioners; sugar and vanilla extract and beat with a wooden spoon until the frosting is smooth.

Use immediately, while still warm, to frost the cake of your choice. It is a loose, pourable frosting when first made. If frosting hardens too much while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Makes enough to frost a 2- or 3-layer cake, or a 9 x 13-inch cake.

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Butterscotch Butter Frosting:

6 oz. pkg butterscotch morsels
1/3 cup milk
2 Tbs. butter
1/8 tsp. salt
3 cups sifted powdered sugar

Melt butterscotch morsels over hot, not boiling, water. Remove from
water. Add milk, butter, and salt. Beat until smooth. Gradually beat
in sugar until of spreading consistency.

---------AND, LASTLY...

Chocolate-Cinnamon Buttercream Frosting:

This homemade frosting has the richness of butter and the unexpected twist of cinnamon to add flavor depth to the chocolate. It makes enough to frost an 8- or 9-inch layer cake or a 13x9-inch sheet cake. Try it on chocolate, yellow or white cake.

Makes 24 (2-tablespoon) servings.
Prep Time: 10 minutes

1 cup (2 sticks) butter, softened
1 teaspoon McCormick® Pure Vanilla Extract
3 ounces (3 squares) unsweetened baking chocolate, melted
4 teaspoons McCormick® Ground Cinnamon
1 box (16 ounces) confectioners' sugar, sifted
4 tablespoons milk

1. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate; mix well.
2. Stir cinnamon into sifted sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.
3. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Answer 2

Lemon Icing
6 oz. can frozen lemonade concentrate, thawed (do not dilute with water)
8 oz. Cool Whip, thawed
1 can Eagle Brand sweetened condensed milk
3 drops yellow food coloring, optional

Combine lemonade concentrate and Eagle Brand milk in a medium size bowl. Fold in Cool Whip (and food coloring if using) until well blended. Spread on a completely cooled lemon cake or yellow cake that you have made from a boxed mix.

Answer 3

1 stick softened butter
2/3 cup unsweetened cocoa powder, dark looks best
3 1/2 cups powdered sugar
1/3+ cup whole milk
1 tablespoon vanilla or
2 tsp favorite extract
1/4 tsp salt

Mix butter, cocoa powder, and sugar in medium mixing bowl. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture and volume is reached.

Answer 4

Creamy Orange Frosting

1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container frozen whipped topping, thawed

Make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake.
Refrigerate cake for 1 hour before serving.
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Peanut Butter Icing
(Two recipes)

3 oz. cream cheese
1/2 cup margarine
1 box confectioners' sugar
1/8 to 1/4 cup milk
3 Tbsp. peanut butter

Beat until smooth.
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Peanut Butter Icing

1/2 cup brown sugar, packed
1/4 cup peanut butter
1/2 cup confectioners' sugar, sifted
1/4 cup margarine
1/4 cup milk
Few grains of salt
1 tsp. vanilla extract

Mix margarine, milk and brown sugar; add salt. Cook over low heat until well mixed. Bring to a boil and boil for 1 minute. Cool to lukewarm without stirring.

When cool, add confectioners' sugar and vanilla extract. Beat until a spreading consistency is maintained. Spread over your favorite cake.

Enjoy! ~-~

Answer 5

I just made some last night it was sooo good.But it has shorting:
1 cup white crisco sticks (blue label)
1 teaspoon vanilla (clear) flavor
2 tablesoons water
1 lb. pure cane confection sugar
1 tablespoon Meringue Powder

Blend with a mixer and delicous

Answer 6

This is the official Baskin-Robbins Ice Cream Cake recipe! Cake: 1 (18.25 ounce) box white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1/2 gallon box praline ice cream 4 cups (2 pints) vanilla ice cream 1 (12 ounce) container white frosting Optional: Colored frosting Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees F for 30 to 35 minutes. When cake is done, let it cool to room temperature. When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer. Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When both cake have been trimmed, place them into the freezer for an hour or two. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer until party time. When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water. Makes 2 cakes (approximately 10 servings each). Preparation Tips: You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert, even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.

Answer 7

icing sugar and water. butter and sugar for butter icing. or u can buy icing from a bakery

Answer 8

go to the store and get betty crocker icing. let her do al the work not you. it's to hard

Answer 9

nope, jsut add a ton of suger, or just buy a store brand