|We've included some of the more commonly used icing recipes for you!|
2 lbs 10xxx powdered sugar
1 1/2 cups shortening
1/2 cup water
1 tsp flavoring (vanilla, almond etc.)
Use a heavy duty mixer and beat until spreading consistency. This is the recipe we use at the shop for our wedding cakes. It is a fairly stiff icing and does well for flowers and borders.
Stabilized Whipped Cream
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons piping gel
1/2 teaspoon clear vanilla
Combine whipping cream and sugar in a mixing bowl, whip to a soft peak stage. Add piping gel and flavoring and continue to whip to stiff peaks. Do not overbeat. Yields approximately 2 cups.
Cream Cheese Icing
1/2 cup (1 stick) butter
8 oz package cream cheese (softened)
1 lb (4 cups) confectioner's sugar
1 tablespoon milk
In a mixing bowl cream butter and cream cheese together until smooth. Add milk and sugar, beat on high speed until smooth. This is a delicious icing but difficult to do much other than borders. The cake must be refrigerated after decorating.
Quick Pour Fondant
6 cups confectioner's sugar (sifted)
1/2 cup water
2 tablespoons white corn syrup
1 teaspoon flavoring
Combine water and corn syrup, add sugar in a saucepan. Stir over low heat until well mixed and heated until thin enough to pour, but thick enough to not run off the cake (92 deg F). Stir in flavoring and icing color, if desired. This is a great recipe for petit fours. The cakes should be crumb coated before covering with the glaze. Place cakes on a wire rack over a jellyroll pan to catch the excess icing.
2 1/2 cups heavy cream
2 1/4 cups (14ozs) dark chocolate, chopped very fine
Place the cream in a saucepan and scald. Add the chopped chocolate to the scalded cream. Stir until smooth. Glaze a chilled cake with the ganache.
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