Homemade Pourable Icing Recipes

Steps:

• In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
• To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
• Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

Steps:

• Add together and blend well with mixer.
• Place in refrigerator until ready to put on any cake desired.

Steps:

• I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
• In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.

Steps:

• Place sugar and milk in bowl.
• Stir in syrup and mix well.
• For filling in areas, use thinned icing (add small amounts of light corn syrop until desired consistency is reached).

Steps:

• Boil water in bottom of double-boiler pan (or largest saucepan).
• Put all ingredients except vanilla into top of double-boiler (or round Pyrex bowl) over bowling water.
• Stir with your finger until the heat is too much to take, then pour mixture into mixer bowl, add vanilla and beat smooth. Continue to beat until opaque and peaks form.
• Cool before applying to cake.

Steps:

• Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
• Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
• Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
• Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.