What is a good icing recipe?

Answer 1

My grandmother gave me a great cream cheese/ whipped cream frosting recipe. You mix 3oz of cream cheese 2 cups of heavy whipping cream and some confectioners sugar (not sure exactly how much i just add a little at a time until it is the desired sweetness) in a mixer until it forms stiff peaks. Careful not to over mix. It is is not too cream cheesy and more frosting like than normal whipped cream.

Answer 2

INGREDIENTS:
2 cups confectioners' sugar, sift before measuring
1 1/2 tablespoons butter, soft
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 tablespoons milk
PREPARATION:
Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar. Spread icing or drizzle on cookies or cake.

Answer 3

All depends on what for but take a box of powdered sugar,1 teaspoon vanilla,1/4 tsp creme tartar,1/2 stick butter,and whip the dickins out of it,alittle milk dribble at a time for consistancy.Dry chocolate,coconut,orange zest,lemon oil,add what ever your heart desires.

Answer 4

BUTTERCREAM FROSTING

1/2 c. butter/margarine, soft
1 lb. box powdered sugar
3 tbsp. milk
1 tsp. vanilla extract

In large mixing bowl, beat together butter and powdered sugar Add milk and vanilla extract. Beat until smooth and fluffy. (Makes 2 cups)

Variations:
Lemon Frosting: Omit vanilla extract. Add 1 tsp. lemon extract and 1 tsp. grated lemon zest.
Chocolate Frosting: Add 1/4-cup cocoa with the powdered sugar. Increase milk to 4 tbsp.
Chocolate Mint Frosting: Add 1/2 tsp. mint extract to chocolate frosting.
Almond Frosting: Omit vanilla extract. Add 1/2-1 tsp. almond extract.

Answer 5

SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups.
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Peanut Butter Icing:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
¼ tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

-- Ina Garten
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Chocolate Frosting

24 oz semisweet chocolate chips
1½ cups heavy cream
2 Tbsp light corn syrup
½ tsp pure vanilla extract
4 Tbsp (½ stick) unsalted butter, room temp

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake.

--Ina Garten
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Chocolate Buttercream Frosting

1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.