Drippy Icing Recipes

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DRIPPY ICING



Drippy Icing image

Use our drippy icing with our Pistachio Pound Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/3 cups, enough for two pound cakes

Number Of Ingredients 3

1 cup plus 3 tablespoons confectioners' sugar
3/4 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

  • Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.

BASIC GLAZE ICING



Basic Glaze Icing image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 5 cups

Number Of Ingredients 5

3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)

Steps:

  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

DRIPPY ICING



Drippy Icing image

Yield makes enough for 34 cupcakes

Number Of Ingredients 3

1 cup plus 3 tablespoons confectioners' sugar, sifted
3/4 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

  • Whisk all ingredients in a small bowl until smooth. Use immediately

DRIPPY ICING



Drippy Icing image

Make and share this Drippy Icing recipe from Food.com.

Provided by grannyto4

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups milk
3 tablespoons flour
1 cup sugar
2 -3 drops vanilla
1 tablespoon butter

Steps:

  • Stir all the time while cooking.
  • Boil until thickened-then its ready to use on cakes.
  • Real good on chocolate cakes, and can be used on other cakes.
  • I made a pineapple upside down cake and used this icing over it.
  • DH loved it.

Nutrition Facts : Calories 199.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 13.6, Sodium 43.6, Carbohydrate 39.2, Fiber 0.1, Sugar 33.3, Protein 2.4

PISTACHIO POUND CAKES WITH DRIPPY ICING



Pistachio Pound Cakes With Drippy Icing image

From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)!

Provided by Manami

Categories     Dessert

Time 2h15m

Yield 2 loaves

Number Of Ingredients 15

vegetable oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/4 cups unsalted butter, room temp
3/4 cup cream cheese, room temperature
1 cup shelled salted pistachios, ground to a paste in a food processor
3 cups sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon coarse salt
3/4 cup coarsely chopped salted pistachios
1 cup confectioners' sugar
3 tablespoons confectioners' sugar
3/4 cup heavy cream
1 teaspoon fresh lemon juice (no sneaking the bottled stuff!)
1 1/2 cups unsalted pistachios (chopped into slivers)

Steps:

  • CAKE:.
  • Preheat oven to 325 degrees.
  • Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
  • Line with parchment; spray parchment, and dust with flour, tapping out excess.
  • With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
  • Reduce speed to medium-low.
  • Gradually add sugar; beat until smooth.
  • Scrape down side of bowl.
  • Beat in eggs, one at a time, and vanilla.
  • Reduce speed to low.
  • Add flour and salt; beat until just combined.
  • Fold in chopped pistachios.
  • Divide batter among pans; smooth tops.
  • Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
  • Let cool in pans 20 minutes.
  • Unmold, and remove parchment.
  • Let cool.
  • ICING:.
  • Whisk all ingredients in a small bowl until smooth.
  • Pour through a sieve into another bowl.
  • Use immediately.
  • Drizzle cakes with icing, and sprinkle with pistachio slivers.

Nutrition Facts : Calories 5098.9, Fat 284.1, SaturatedFat 128.4, Cholesterol 1157.5, Sodium 4012.1, Carbohydrate 577.4, Fiber 25.7, Sugar 388.1, Protein 89

PISTACHIO POUND CAKE WITH DRIPPY ICING



Pistachio Pound Cake with Drippy Icing image

Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for the season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup (6 ounces) cream cheese, room temperature
1 cup salted shelled pistachios, ground to a paste in a food processor
3 cups sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon coarse salt
3/4 cup coarsely chopped salted pistachios
Drippy Icing
1 1/2 cups unsalted pistachio slivers

Steps:

  • Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
  • With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
  • Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
  • Drizzle cakes with icing, and sprinkle with pistachio slivers.

BUNDT® CAKE ICING THAT DOESN'T RUN



Bundt® Cake Icing That Doesn't Run image

We all want that perfectly white, beautiful glaze glaze to add to our Bundt® cakes. There's a secret to making sure it's thick enough to not run or seep into your cake. And it's all about making sure it's extra, extra thick and NOT pourable. The best Bundt® cake icing is piped instead of poured.

Provided by Jessica Furniss

Categories     Frosting and Icing Recipes

Time 15m

Yield 12

Number Of Ingredients 4

2 cups powdered sugar, or more as needed
2 tablespoons hot water, or more as needed
1 tablespoon vegetable oil
1 splash vanilla extract

Steps:

  • Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
  • Transfer icing to a zip-top bag and snip off a large corner of the bag.
  • Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 20.8 g, Fat 1.2 g, SaturatedFat 0.2 g, Sodium 0.3 mg, Sugar 20.5 g

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