How do you make your Icing?

Question

I want to put some food colouring into it.

I want to make white icing and add food colouring to it

Answer 1

I made a cake once for a lady who was having a Baby Shower. It looked like a baby basinet and served 48 people. There was a little pillow on top of the main cake and I purchased a quarter, hollowed-out styrofoam ball and used that as the basinett cover. I frosted the styrofoam with the following frosting and did it in lattice pattern. I attached two yellow bows - one on each side where the styrofoam meets the cake. All the frosting was done and colored depending on where I used it. I split the layer and mixed the frosting with raspberry preserves for between the two layers. One lady at the party liked the frosting so much (it tastes like custard - not too sweet) that she took a spoon and was scooping it off the styrofoam ball and eating it just that way!

Here's the recipe. When you make it, you put it through a sieve to remove any small lumps only if you are planning on using a pastry tube to decorate with. It's called buttercream frosting but it's not like most buttercream frosting - no shortening - only butter - and the flour/milk mixture is cooked until thickened. Also, it uses regular white sugar - not powdered.

BUTTERCREAM FROSTING

1 c milk
1/4 c unsifted, all-purpose flour
1 c butter at room temperature
1 c granulated sugar
2 tsp vanilla extract

Combine milk and flour in small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature. Cream butter and sugar until very fluffy. Add vanilla a cooled flour mixture. Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved. (Rub a little between your fingers to make sure no longer grainy). If buttercream is to be used for tube work, (borders, etc.) flour and milk mixture should be rubbed through a wire strainer before it is added to creamed butter and sugar. Makes 3 cups - enough to frost, fill and border a 9" cake.

I modified the recipe a number of times by adding 1 square of unsweetened chocolate to the hot flour/milk mixture - just setting the chocolate on top of it until it melted and then mixed it in. The frosting with the chocolate in it tastes just like melted chocolate ice cream.

Answer 2

cake icing

2 lbs powdered sugar
1 1/2 cups shortening (crisco)
2 teaspoons clear vanilla extract (if you want pure white icing)
1 teaspoon butter flavor extract
1/4 teaspoon salt
1/2 cup hot tap water

Cream shortening. Add extracts and salt mix till blended.
Then add little powdered sugar and little water. Mix on med speed till all sugar and water is used. T his makes about 2 c. I figured that for a wedding cake 3 tier 6 10 14 takes 5 batches of icing for a finished cake if you are doing flowers need to add a little more powdered sugar to get a stiffer icing. Add a few drops of food coloring if you wish.

nfd♥

Answer 3

here it is..

Best White Icing Ever

SUBMITTED BY: Meghan Rey
"This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter."

SERVINGS & SCALING
Original recipe yield: 4 to 5 cups

INGREDIENTS

4 cups confectioners' sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract

DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Answer 4

I like it when there are huge flowers or decoration of icing which is on top of the original layer of icing. I like icing by the way =)

Answer 5

1 stick of butter
1 pound of powdered sugar, sifted

stir softened butter until smooth
gradually add powdered sugar until thoroughly mixed
add hot water as needed until desired spreading
      consistency is reached
add food coloring ;o)
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Answer 6

you know i just melt dark chocolate over a low heat then use just that.mmmmm melted chocolate

Answer 7

actually i buy cream & blend it w/ blendered fruits thats it!!