WHITE FROSTING
This traditional frosting goes well with almost any type of cake. It is quick and easy to make.
Provided by Sierra
Categories Desserts Frostings and Icings White
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the milk and flour. Cook over medium high heat until boiling. Remove from heat and set aside to cool.
- When the milk mixture is cool, add the butter, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally. Keep frosted cakes refrigerated until 1/2 hour before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 19.7 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 7.3 g, Sodium 62.9 mg, Sugar 17.7 g
REGULAR WHITE ICING (ADD BUTTER TO MAKE BUTTERCREAM ICING)
I love this icing with the White Cake recipe that I posted. This is not a thick icing like those you buy. This also came from my sister-in-law. We use this for lots of different baked goods that require icing.
Provided by Kelly Gould
Categories Dessert
Time 10m
Yield 1 cake or twelve cupcakes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix powdered sugar and vanilla.
- Add milk teaspoon by teaspoon until desired consistency.
- Dash salt.
- Note: Do NOT pour in the milk.
- Trust me.
- Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
- (If you are icing everything in your home, then go right ahead).
EASY WHITE ICING
This easy white icing recipe yields a foolproof frosting for cakes and cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 1/2 cups, enough for 12 standard cupcakes
Number Of Ingredients 3
Steps:
- In a mixing bowl, cream butter until smooth.
- Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
BEST WHITE ICING EVER
This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter.
Provided by Meghan Rey
Categories Desserts Frostings and Icings White
Yield 20
Number Of Ingredients 4
Steps:
- In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
- Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 23.9 g, Fat 10.3 g, SaturatedFat 2.6 g, Sodium 0.3 mg, Sugar 23.5 g
WHITE CAKE FROSTING I
White wedding cake frosting. This is a very good frosting for decorated cakes.
Provided by APARSONS
Categories Desserts Frostings and Icings White
Yield 15
Number Of Ingredients 6
Steps:
- With an electric mixer blend all ingredients until mixed.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 31.9 g, Fat 10.3 g, SaturatedFat 2.6 g, Sodium 19.9 mg, Sugar 31.3 g
WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES
Make and share this White Glaze Icing for Pastries, Cinnamon Rolls, and Danishes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 1m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix the confectioners' sugar, butter, and vanilla together.
- Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
- Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
- Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
Nutrition Facts : Calories 1159.1, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.2, Sodium 215.4, Carbohydrate 240.7, Sugar 235.3, Protein 0.7
FLUFFY WHITE FROSTING
This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.
Provided by Vickie
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g
WHITE ICING
Versatility is the name of the game with this icing. Substituting liqueur, milk, or another citrus juice for the lemon juice lets you customize the icing for a variety of cakes. It's especially delicious drizzled atop loaf cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 1 1/2 cups (enough to glaze an 8-inch cake)
Number Of Ingredients 2
Steps:
- Whisk together sugar and lemon juice until smooth. If icing is too thick, add more lemon juice, 1 teaspoon at a time. Use immediately.
BRILLIANT WHITE ICING TO PIPE
Ever needed perfectly white icing and do not want to use horrible yellow buttercream? Well now you can easily make WHITE icing for piping
Provided by Izzyjaques
Time 5m
Yield Makes pipes around 6 cakes
Number Of Ingredients 2
Steps:
- Place half of your icing sugar in a bowl and add around three quarters of a tablespoon of water in order to create a thick paste-you may need to add more water in order to create this consistency.
- Then add the rest of your icing sugar- this may be hard to stir but keep stirring in order to incorporate all the icing sugar. You may need to add more water but keep the icing as thick as possible so when you pipe the icing, the piping stays in place. This should create a brilliant white icing to pipe.
FLUFFY WHITE FROSTING
This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
- In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
- Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g
FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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