i need an icing recipe?

Question

i need a really good icing recipe for cookies and stuff

Answer 1

Sugar Cookie Icing Recipe


9 large egg whites
3T cream of tartar (1 t/egg white)
Sifted confectioner’s sugar

Directions
Start mixing the egg whites until slightly foaming.
Add cream of tartar. Mix until well blended, but not foaming too much.
Add sifted confectioner’s sugar until the consistency of thick Elmer’s glue.
Separate if coloring. Use immediately or cover with plastic wrap and refrigerate.
Upon cooling icing will thin. Add confectioner’s sugar to thicken for piping.
This icing should fold over itself in thin ribbons without immediately dissolving back into the icing in the bowl.

http://www.grouprecipes.com/28381/sugar-cookie-icing.html

Answer 2

This is the recipe I use for wedding cakes. This will frost a double layer 8 or 9" round cake.

1/2 Cup (1 stick) REAL butter, softened
4 cups or 1 lb of powdered sugar
2 T milk
1-2 teaspoons almond or vanilla flavoring

blend the first 2 ingredients on low until combined. Add the milk and flavoring and mix on high at least 2 minutes until light and fluffy. It's so yummy!

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 Meringue Powder
• 1 lb. (4 cups) confectioners' sugar
• 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.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.

Answer 4

Sugar Pie is right with the Royal Icing for cookies...you want the icing to harden and not get all mushed up if another one goes on top of it. A regular icing for cakes (or cupcakes) is buttercream which is just 1 c. shortening (or 1/2 c butter 1/2 cup shortening), 2 teaspoon vanilla extract, 1/2 c of water and 8 cups of icing sugar..just mix it all together with an electric mixer...you can also add cocoa powder to that to make chocolate frosting and increase the water to get it to the right consistency.

Answer 5

ROYAL ICING


2 cups sifted powdered sugar
4 tsp. meringue powder
¼ tsp. cream of tartar
¼ cup warm water
1 to 2 tablespoons additional warm water
Paste food coloring

In small bowl, combine sugar, meringue powder & cream of tartar. Stir in warm water. Beat on low speed until combined, then on high speed for 7 to 10 minutes until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring to each portion to make desired color. Pipe onto cookies.