Perfect Icing Recipe?

Question

I'm attempting to make a cake for my nan tomorrow = S, and i want the icing to be like the type you get on shop bought cakes ie quite hard and spread on the sides aswell as the top. The type i make is quite watery and spreads by itself : /

Is there a special way of doing, or a specific ratio...or do add another ingridient other than the icing sugar & water?

Answer 1

You might want to try one of these, Very good and dries nice and smooth,

VIENNESE GLAZE

4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar

2/3 cup heavy cream

3 TBSP powdered sugar

1/4 tsp vanilla

In med pan over low heat

Combine chocolate bars, heavey cream, and powdered sugar

Stir untill mixture is smooth

Add vanilla

Transfer to small bowl

Cool to room temp

Pour over cake

Semisweet Chocolate Ganache

1 cup Heavy cream

2 tablespoons Unsalted butter

2 tablespoons Granulated sugar

12 ounces Semisweet chocolate -- broken

1/2 pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.  

Answer 2

That's fondant, and you can either buy it ready-made or make your own.  I use the kind made out of marshmallows, it's very easy to find a recipe for it and it doesn't take any hard-to-find ingredients.  It does take a little bit of practice to work with it, and you need a rolling pin.

When you mix powdered sugar and water, all you're making is a glaze.  If you want to make a thick frosting, add some butter or some shortening to it, and use milk to replace the water.  

Answer 3

yep...the other answerer was right...its fondant...

fondant is sometimes difficult to work with - it takes practice...

here's a recipe...

1 (.25 ounce) package unflavored gelatin

1/4 cup cold water

1/2 cup glucose syrup

1 tablespoon glycerin

2 tablespoons shortening

1 teaspoon vanilla extract

8 cups sifted confectioners' sugar

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.

Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.

Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Good Luck! Hope this helps! =)

EDIT: btw, Glucose and glycerin can be found at most cake decorating supply stores!

Answer 4

That's not icing, that's fondant and there are a  hundred recipes on the web.