Decorator Cake Icing Recipes

Steps:

• Cream butter and shortening then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

Steps:

• Using electric mixer (prefereably not handheld), cream shortening until very soft.
• Add salt, a little powdered sugar and flavorings.
• Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
• ***Do not mix on high speed as it will cause bubbles in the finished frosting.
• ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
• for the top of the cake.
• DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
• Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
• Freeze for up to 1 month.
• ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
• ***Defrost cake and decorations separately and then place decorations on the cake.
• VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
• For lemon, omit butter and vanilla flavorings and add 3 tsp.
• lemon extract.
• COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
• WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
• This will serve 50-60 people.

Steps:

• Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

Steps:

• In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

Steps:

• Cream butter and shortening, and add vanilla.
• Gradually add powdered sugar.
• Add milk by the TBSP until icing is desired consistency.
• Color with food coloring, or icing dye.

Steps:

• Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.

Steps:

• Cream together in a stand mixer the butter and Crisco until completely blended. Add the vanilla.
• Sift in the powdered sugar a little at a time, scraping down the sides of the bowl as you go. Keep sifting and blending until the whole 2 lbs. is incorporated.
• If the icing is thick and will not spread easily, add 1 tablespoons of milk at a time until desired consistency is achieved.
• Add food coloring. Blend well.

Steps:

• mix all ingredients on low. great for a kitchen aid mixer but hard on the arm if using a old time mixer. add color a few drops at a time until desired color is acheived.
• you can also drop color into water if mixing several different colors to acheive a certain color.
• pack into sleeve with tip needed and decorate!
• **TIP** if using for several different colors that won't need a lot of icing like making flowers etc, mix beofre adding color and separate into several different sections then add coloring a little at a time to acheive color needed**.

Steps:

• 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
• 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
• Storage: Store the icing in an airtight container and freeze for up to 3 months.
• Yield: 2 1/2 quarts (2.37 L)
• MASTER CHEF'S HINT
• Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.