Professionaldecoratorsicing Recipes

BUTTERCREAM DECORATOR ICING

Steps:

• In the bowl of a stand mixer, on high speed, cream your shortening or butter until well softened.
• Add the confectioner's sugar one cup at a time and continue to beat. Frosting will be thick, but don't worry.
• Add vanilla and salt and beat until incorporated.
• Add milk one Tablespoon at a time until frosting is the desired consistency.
• If the frosting becomes too thin, add more confectioner's sugar. If it is too thick, add more milk.
• Use as desired.

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.

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.

THE BEST SUGAR COOKIES FOR DECORATING

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.

BUNDT® CAKE ICING THAT DOESN'T RUN

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.

CAKE DECORATING ICING

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.