Decorating Frosting Recipes

BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY

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!

DECORATOR FROSTING

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.

DECORATOR FROSTING I

Steps:

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

CAKE DECORATOR'S FROSTING

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.

DECORATOR BUTTERCREAM ICING

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 II

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.

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

CUTOUT COOKIE DECORATOR ICING

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.

PROFESSIONAL DECORATORS' ICING

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.