DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
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.
DECORATOR FROSTING I
This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
Provided by Jean Higginbotham
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 41.9 g, Cholesterol 0.4 mg, Fat 17.2 g, Protein 0.2 g, SaturatedFat 4.3 g, Sodium 2.5 mg, Sugar 41.2 g
DECORATOR FROSTING
A frosting that's perfect for sugar cookies.
Provided by P. Oakes
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 30 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.6 mg, Sugar 29.5 g
THE BEST SUGAR COOKIES FOR DECORATING
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield twenty-four 2 1/2-inch cookies
Number Of Ingredients 12
Steps:
- For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick (about 11-by-9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out cookies with a 2 1/2-inch cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Tint with a few drops of food coloring as desired.
- Fit a pastry bag with a small round tip and fill it with the icing.
- Pipe royal icing on cookies with the design of your liking and let dry for 30 minutes.
DECORATIVE ICING
This recipe originally accompanied [five-spice gingersnaps](/recipes/recipe_views/views/236665).
Time 15m
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
- Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.
CAKE DECORATING ICING
Make and share this Cake Decorating Icing recipe from Food.com.
Provided by Bekkah
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
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.
CAKE DECORATOR'S FROSTING
Tastes just like those wedding cake frostings we've all eaten - ultra-creamy and sweet!!! This recipe came from a cake decorating class I took many years ago. It is an excellent frosting for wedding and birthday cakes, and has the perfect consistency to use with a pastry bag/tube for writing or making colored roses, leaves or other decorations. You can make it any flavor you like! frosts a 2-layer cake plus some
Provided by BeachGirl
Categories Dessert
Time 45m
Yield 1 batch, 16-20 serving(s)
Number Of Ingredients 6
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.
BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY
This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!
Provided by Katie Aubin
Categories Desserts
Time 1h30m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
- Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
- Divide the frosting and add gel food coloring as desired.
- Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
- Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
- Enjoy!
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
CUTOUT COOKIE DECORATOR ICING
Make and share this Cutout Cookie Decorator Icing recipe from Food.com.
Provided by Suze K
Categories Dessert
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Place sugar into mixing bowl.
- Combine milk, corn syrup and vanilla, and blend.
- Add liquid mixture to powdered sugar and mix thoroughly.
- Add softened butter and blend until thoroughly incorporated.
- Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
- Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
- Decorate with sprinkles or colored sugars.
- Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
- NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.
DECORATING ICING
Categories Condiment/Spread Mixer Egg Christmas Quick & Easy Winter Gourmet
Yield Makes about 3 cups
Number Of Ingredients 6
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.
DECORATOR FROSTING II
Especially good for trimming a cake. It can also be used for frosting. Use any flavoring to compliment the flavor of your cake.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 24
Number Of Ingredients 5
Steps:
- Cream butter until very light. Cream in flour. Add water and vanilla. Add sugar until desired consistency is reached. For frosting the cake use a thinner icing. Then add additional sugar to make the icing thicker for putting decorations on the frosted cake.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 4.9 g, Sodium 55 mg, Sugar 39.3 g
PROFESSIONAL DECORATORS' ICING
I needed an icing to use to make my daughters castle cake. While in Farmer Jack, the woman at the register ahead of me talked about how she decorates cakes. So I took that as my opportunity to ask her what recipe she uses for icing and this is what she gave me. I got lots of raving reviews. This hardens up like the cakes in meijer, etc.... and it's not too sweet.
Provided by mandikaake
Categories Dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
- Add the meringue powder and powdered sugar.
- Mix well - beat for about 3 minutes
- If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.
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