What is wedding cake icing or...

Question

any really good tasting icing recipe that i can decorate with. like writing and making roses.

im not looking for favored icing (buttercream or anything like that) though it is appreciated.

basically your fav. icing

thanks

Answer 1

Every wedding cake icing has flavoring in it; rather it is vanilla, coconut, almond or any other extract. Here is a simple recipe in which you may add or omit the flavoring if you desire:

    * 4 cups confectioners' sugar

    * 1 cup shortening

    * 2 tablespoons water

    * [1 teaspoon clear imitation vanilla extract]

In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!

Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Good Luck!

Answer 2

I have a great recipe for icing that bakeries use.  I just don't feel like doing all that typing right now.  Will send tomorrow........

Answer 3

This is a perfect recipe for writing and making roses:

Royal Icing

Ingredients:

3 tablespoons Meringue Powder

1 pound (4 cups) Confectioners' sugar

6 tablespoons warm water

instructions

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

Answer 4

I've used this recipe for years.  It's the best ever!

Buttercream Icing

½ c. shortening

½ c. butter

1 t. vanilla

4 c. powdered sugar (approx. 1 lb)

2 T. milk

Cream butter & shortening with mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar had been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep icing covered with a damp cloth until ready to use.  For best results, keep icing bowl in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using.   Yield: 3 cups

For chocolate icing:

Add 6 T. unsweetened cocoa & 1 T. additional milk to each 1 ½ c. white icing.  Mix until well blended.