Icing Resipe?

Question

I want to make homemade icing, but i dont know how.

Answer 1

Cream Cheese Icing

½ pound (2 sticks) butter, room temp
2 (8 oz) packages cream cheese, room temp
2 pound confectioners' sugar, sifted
1 tsp pure vanilla extract
Ccombine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

--Sugar Pie
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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.
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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 2½ 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

Answer 2

You need to be more specific on what you are trying to cover. You may need a frosting recipe vs an icing recipe. And layering a heavy cream cheese frosting on an angel food cake... well just not a good idea. A nice light icing glaze... good idea.

Answer 3

The easiest recipe is to just take a bunch of icing sugar, and add milk really slowly until it is thick or thin enough for you. Then you can add some food colouring, cocoa powder, or flavouring if you want.

If you want to make a glaze, just mix any citrus juice with icing sugar.

Answer 4

citrus icing

1/2 cup fresh orange juice, strained
1 teaspoon fresh lemon juice, strained
1 (1-pound) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
Preparation

Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.

At high speed, continue to beat until icing is thick and holds soft peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using immediately, cover surface with a dampened paper towel, then cover bowl tightly with plastic wrap.

Cooks' note: Icing can be made 1 day ahead and chilled, its surface covered with a dampened paper towel and bowl covered tightly with plastic wrap.
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vanilla and almond frosting

Base frosting
3 cups (6 sticks) unsalted butter, room temperature
10 1/2 cups (2 1/2 to 2 3/4 pounds) powdered sugar
3 tablespoons whipping cream
1 1/2 teaspoons vanilla extract

Vanilla frosting
1 teaspoon vanilla extract

Almond frosting
1 teaspoon almond extract
6 drops yellow food coloring

Unsprayed (nontoxic) mini roses
Preparation
For base frosting:
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.

For vanilla frosting:
Mix 1 teaspoon vanilla into 1 bowl of base frosting.

For almond frosting:
Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
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Answer 5

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.

CHOCOLATE FUDGE FROSTING

1/2 c. butter
3 (1 oz.) squares unsweetened chocolate
1 lb. confectioners' sugar
1/2 tsp. vanilla extract
3/4 c. milk

Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. Let stand until frosting. (The frosting will thicken as it cools). When frosting is at the consistency you desire, frost the cake and let sit a few minutes for the frosting to set.

Answer 6

Go to www.foodnetwork.com they got answers

Answer 7

Whip a stick of butter, add a tablespoon of milk or cream, a teaspoon of vanilla and a little salt. Beat in confectioners sugar until the icing is stiff. I usually use just over half a small box. If it has been open for a while, you will need to sift it, but if it's a new box it will be OK.