Please help I need help on makeing a pastery icing that they use on fancy cakes?

Question

pictures and recipes would be great thank you

Answer 1

BUTTERCREAM ICING

1 cup Crisco (solid--the bars are easier to use, but more expensive)

1 tsp. Clear vanilla

1/2 cup milk or water

2 pounds (2 boxes) sifted powdered sugar

Beat shortening a few minutes--a standing mixer works best because it has more power and the icing will be stiffer.  Blend in other ingredients at low to medium speed, then beat on high speed for 5 minutes until smooth and creamy.  If using a hand-held electric mixer you may have to add a little more milk or water.   Milk tastes better, but leftover icing will last longer in the fridge if you use water. This makes a stiff icing to decorate with.  Set some aside and thin it a little to frost the cake with.  If you use real butter and/or real vanilla you will get an off-white, ivory colored icing, which is nice, too, but more prone to melting in warm rooms, and doesn't color as truely if you are tinting it.  If you want deep icing colors stop by a craft store and pick up paste food colors.  They come in a jar and Wilton is one brand.   A little of it goes a long way. Wilton makes decorating accessories, too, like piping bags and tips.

Hope this helps, and good luck!

Answer 2

the easy way 2 go is using buttercream.

Answer 3

use royal icing.. just whipped egg whites and powdered sugar..this stuff is culinary glue!

Answer 4

Fancy cakes typically use a combination of both buttercream and royal icing.  The recipes are already given to you from answers to this question.  If you want to make hard flowers, etc. use the royal icing otherwise decorate with buttercream only.  You may also want to buy rolled fondant to make your cake totally smooth and then use the royal icing on top to fancy it up with flowers, etc.