Color Flow Icing Recipes
COLOR FLOW ICING RECIPE - (4.2/5)
Provided by amt2mf
Number Of Ingredients 3
Steps:
- 1. With an electric mixer, blend all ingredients on low speed for 5 min; for hand mixer use high speed. Color flow icing crusts quickly, so keep it covered with a damp cloth while using. 2. To thin icing for filling in, add 1/2 t water per 1/4 c of icing. color flow is ready for filling in outlines when a small amount dropped back into the mix takes a count of 10 to disappear. 3. Stir in color as desired. Dried color flow will fade when exposed to fluorescent and bright sunlight, so keep covered until ready to serve. 4. Allow color flow pieces to dry 2-3 days or longer with high humidity. Remove wax paper backing to use on cakes or cookies.
GLOSSY ROYAL ICING
I received this recipe from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte like regular royal icing. Use almond, orange, or lemon extract, whatever you prefer.
Provided by BEVANGELISTA
Categories Desserts Frostings and Icings Cookie Frosting
Time 10m
Yield 60
Number Of Ingredients 4
Steps:
- Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.2 g, Sodium 0.3 mg, Sugar 6 g
COLOR FLOW ICING RECIPE
Provided by mrshermes2002
Number Of Ingredients 3
Steps:
- Blend all ingredients on low speed for 7 minutes. Cover with a damp cloth while using.
WILTON ROYAL ICING
I did the Wilton cake decorating course last year and this was the recipe for Royal Icing we used. It dries hard and is great for writing and flowers that will keep for weeks if stored in an airtight,it means you can make these well in advance. Keep them away from strong light as any colours will fade. Keep equipment grease free, or you will end up with a soupy mess.
Provided by C.C619
Categories Dessert
Time 12m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place sugar and Meringue powder in a bowl and stir at low speed.
- Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
- To prevent drying out, keep the bowl and icing tips covered with a damp towel.
- Will keep for two weeks stored in the fridge.
- Whip again before using.
Nutrition Facts : Calories 622.4, Sodium 3.9, Carbohydrate 159.6, Sugar 156.5
COLOR FLOW ICING
Used to make a icing copy of any picture, pattern or orignial design. This icing has a flowing texture, yet dries hard, making it perfect for creating icing plaques of your chosen design to place on your cake. Your decorations should have a slight "pillow" design when dry.
Provided by CarlyM
Categories Dessert
Time 10m
Yield 1 3/4 cup
Number Of Ingredients 4
Steps:
- Make sure all utensils are grease-free.
- Using an electric mixer, blend all ingredients on low speed* for 7 minutes. Color flow icing "crusts" quickly so keep it covered with a damp cloth while using. Stir in desired icing colors**.
- *If using a hand mixer, you may have to use a higher speed.
- **Wilton icing Colors work best and do not affect icing consistency.
Nutrition Facts : Calories 1008.3, Fat 0.3, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 258.2, Sugar 253.8
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