I need Help On the RECIPE for CAKE FROSTING??

Question

hey, I've used the cake frosting that local market sells by Betty Crocker or something. And it's hard to use and it's hard to decorate. It is also Heavy too. How do i make Home made frosting that the BAKERY uses? I like the frosting that the BAKERY uses on the cakes, it is light and easy to decorate with and it is not heavy where it will drip down and melt of anything. Does anyone know the RECIPE for The BAKERY type of cake frosting ?? PLEASE HELP ME. : ) !!

Answer 1

BUTTERCREAM 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 buttercream frosting - add 1/2 cup Hershey's cocoa.



Hope this helps! =)

Answer 2

simple powdered sugar, a little vanilla extract, some cream cheese then whip it up with a hand blender.  add dye for color if you like, but remember the frosting is going to have a cream cheese taste, not sure if thats the taste you are going for but it is one option for making  frosting.  If you want, you could add orange zest and a small drop of orange extract or go completely opposite and add lemon zest and a drop of lemon extract to the mix

Answer 3

I don't know,but try these web sites-  mealopedia.com    or allrecipes.com

Answer 4

If you want the whipped icing the stores use, light fluffy, not greasy. They use Rich's better-cream. You can buy it ready whipped, or in 1 qt. liquid to whip, at Gorden's food service. Follow the link to find a store near you.

Answer 5

Better Cream Whipped Cake Icing

¼ cup cold water

1 tsp unflavored gelatin

1 cup heavy whipping cream

1 Tbsp. white sugar

½ tsp vanilla extract

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.



Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.  Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.