How do you make homemade icing for a homemade cake?

Question

Have decided to make a cake for my family & friends, but a few of them diabetics and can't eat really sweet cake icing. So I can't use to store bought icings. A few days ago I was watching TV and saw them making cake icing, and they were use egg white. I'm not sure if I use egg white because there not cooked. Is using egg white for an icing such a good idea? Or should I use something else? Can you help me?

Answer 1

Awe, this is such a nice gesture,,,this is how i make it this is just for a traditional vanilla frosting

3 3/4 c. powdered sugar (may use homemade)
1/2 c. butter
5 tbsp. skimmed dried milk
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla
Water to make a stiff mix

Combine all ingredients in large mixer bowl of electric beater. Blend well. Store in refrigerator. To use, remove and let stand at room temperature to soften. The flavor may be changed by adding lemon peel, pineapple marmalade, melted chocolate, or coconut, etc. Comes in handy for cakes and rolls.


Good luck and enjoy!

Answer 2

I wouldn't but that's just me.

Here's the soft frosting I use. It is great!

Mix 1 package of instant pudding (you choose the flavor) with 1 envelope Dream Whip and one and a half cups of cold milk. Whip it up good and spread it on your cake. I don't know how the sugar content stacks up to what you need here.

As far as low sugar, I looked up some recipes for you that would be helpful at the Splenda website. They had a lot of frosting recipes. That would probably be more on the order of what you're looking for. See the website below.

Answer 3

Diabetic Recipes - Diabetic Cake Frostings

Source: Diabetic Cooking July/August 2005

Cream Cheese Frosting

Ingredients:

8 oz nonfat cream cheese, at room temperature
1/4 c measure-for-measure sugar substitute

Directions:

Mix together in medium bowl cream cheese and sugar substitute. Pipe onto towers or spread onto sheet or Bundt cake.

Makes 12 (1 1/3 tablespoon) Servings.

Dietary Exchanges: Free Food

Nutrients Per Serving:
18 Calories
<1g Total Fat
12% Calories from Fat
<1g Saturated Fat
2 g Carbohydrate
3 g Protein
2 mg Cholesterol
103 mg Sodium
0 g Fiber

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Source: Recipe Source, June 24, 2005

Chocolate Frosting - Sugar Free

Ingredients:

1 pkg Estee Sugar Free Whipped Topping Mix (1 envelope)
1/2 tsp vanilla
1/2 c skim milk
1 pkg sugar-free chocolate pudding (2 oz)

Directions:

Blend together skim milk, vanilla, and sugar-free shipped topping mix. Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. Use as frosting on low-fat cupcakes using 1 tablespoon per cupcake. Can also be used to frost cake or brownies.

Makes 12 (1 1/3 tablespoon) Servings.

Nutrients Per Serving:
29 Calories
4 g Carbohydrate
<1 g Fat
<1 g Protein

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Source: Angelizds Place - Diabetic Cook Book

Butter Cream Frosting

Ingredients:

1/2 c water
2 tbsp instant dry milk
2 1/2 tbsp all-purpose flour
1/2 c margarine at room temperature
(10) 1 gram packet Sweet-One sugar substitute
1/2 tsp vanilla, almond, lemon or other flavoring

Directions:

Combine water, dry milk and flour in a pan, and stir until smooth. Cook, stirring constantly, over medium heat until mixture is thick and smooth, or cook in a microwave oven for 2 minutes, stirring every 30 seconds. Place the pan in cold water and stir mixture until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled flour mixture, 1 tablespoon at a time, while beating at medium speed. Add flavoring and beat at high speed until light and fluffy. Refrigerate until used, on cooled cake. Calculate 1 tablespoon per serving (3/4 cup for 12 servings; 1 cup for 16 servings)

Makes 20 (1 tablespoon) Servings.

Dietary Exchanges: 1 Fat

Nutrients Per Serving:
48 Calories
1 g Carbohydrate
0 g Protein
5 g Fat
0 mg Cholesterol
Low Sodium: Use salt free margarine

Answer 4

Homemade Icing

2 cups powdered sugar
1/2 cup butter
1 tablespoon milk



1. Add together and blend well with mixer.
2. Place in refrigerator until ready to put on any cake desired.

-----------Cream Cheese Icing

1 3-ounce package cream cheese softened
1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk



In a small bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice and milk; beat until smooth.

------------------Buttercream Icing

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
Source(s):

Wilton's cake decorating books.

-----------------------BUTTER-CREAM FROSTING

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.
Chocolate butter-cream frosting - add 1/2 cup Hershey's cocoa.


-------------------here are more icing ideas

http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

Answer 5

add powered sugar and milk together. that it. for diabetics you can use this...Combine water, dry milk and flour, and stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth. Or cook in microwave on high for 2 minutes, stirring every 30 seconds. Place container in cold water and stir until cool. Set aside. Cream butter and Equal until light and fluffy. Add cooled sauce, 1 tablespoon at a time, while beating at medium speed. Add vanilla and beat at high until light and fluffy. Refrigerate unused portion. Return to room temperature. it's alittle hard though.

Answer 6

i love this recipe for a cake. because their is no sugar or eggs.

Cool Whipped Frosting

INGREDIENTS
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

DIRECTIONS
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Answer 7

Use powdered sugar and 1% milk and drizzle it on one half of the cake only in consideration of the diabetics.

Answer 8

use the a raw egg white and then mix it if it is turning in to buble put 1/2 spoon of sugar then mix it if your done mixing it, taste it if its good,if you want to add color put a food color
then ITS DONE