Buying Icing is always an option. You can purchase at Sams for around 40.00 a bucket. Saves time and if you don't have a great mixer this is wonderful.
Mixing colors is always a little difficult. They do sell a color wheel for icing, that will tell you how to mix to make say Maroon- Purple and a little red. Just remember that the more coloring you use the taste of bitter will be significant. Just make it a rule that you only use it sparingly- as an outline, borders, etc. Unless you can air-spray to cover the cake.
Shortening helps create the texture: the more you use, the creamier the icing will be, the less you use, the drier
Add a TBS. of corn syrup to make the icing thinner, and fluffy for decorating with tips, not recommended when basket weaving.
Flavors are used to enhance icing taste
Always use clear vanilla for white icing
Mexican vanilla for a cinnamon taste- not to be used for white icing
Meringue powder is used to stabilize butter cream icing.
Salt adds flavor to butter cream icing and cuts down on the sweet taste. *Salt will separate in some colors after left standing, remix and it will blend thoroughly.
Milk or Water: Do not use Milk due to hot weather
Water will separate in red food coloring use red cherry juice or any red juice instead.
Substitute water for cooled coffee when making mocha icing.
* Not using Milk* After you have iced your cake do not put in refrigerator due to condensation of temp. will make colors run.
Frozen Icing will last for 3 months.
Store bought bucket icing will need mixed each time before use it will separate giving you a different texture each time. *Learned by experience.*
Buttercream Icing (stiff consistency) Yield 2 cakes
2 Cups solid white vegetable shortening
2 teaspoon Flavor(Vanilla, Almond or Butter)
4 TBS. milk or water
2lbs. Powdered sugar(8 Cups)
2TBS. Meringue Powder
Cream Shortening, flavorings and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.
Chocolate Butter cream
Add ¼ cup cocoa or three 1 oz. unsweetened chocolate squares, melted and an additional 1 to 2 TBS. water to recipe. Mix until well blended.
Add brown food coloring for chocolate color
Only Heresy’s Cocoa mixes better, does not clump
Good Chocolate for quality of icing
Mint Chocolate for Mint Cakes
Add Kool-Aid for addition non bitter taste, especially in Red
Marshmellow Cream Frosting3/4 c. sugar
1/4 c. milk
2TBS. hot water
2TBS marshmellow cream
1/2 tsp. vanilla
Put the milk and sugar into saucepan bring slowly to the boiling point and boil for 5 min. Place the marshmallow, vanilla, into separate bowl, stir until the mixture is smooth then add the milk and sugar syrup. Gradually stirring constantly. Beat until cool then spread.
Soft FrostingCombine in small saucepan
21/2 T cake flour
1/2 c. milk
Cook over low heat stirring constantly. Heat well blended and smooth continure cooking until thickend. Cool. Place in bowl.
1/2 c margarine
1/4 tsp salt
Beat until well blended, then add cooled mixture. Beat until fluffly and light
Add 1/2 tsp vanilla, 1c powdered sugar
Beat until spreading consistency.
Cream Cheese Icing1 box powdered sugar
8oz. pkg. cream cheese
1 stick oleo
2 tsp. vanilla
Mix cream cheese and oleo until whipped. Add vanilla, gradually add powdered sugar.
Whipped Cream Frosting1 tsp. gelatin
2c. whipping cream
1/2c. confectioners sugar
2tsp. vanilla extract
In medium bowl mix together 1/4 c. cream and gelatin. Let rest for 5 min. to soften. Then place over barely simmering water to dissolve the gelatin, remove the bowl from heat and let cool to tepid. In mixer bowl beat remainder of cream until lightly thickened add sugar and vanilla and beat until consistency of shaving cream. Fold 1/2 cup of sweetened whipping cream into gelatin mixture then fold in remainder of whipping cream. Place in fridge and chill for 1/2 hour. *Not yet tested this out*
Stabilized Whipped Cream Icing1/2 pt.(1c) heavy whipping cream
2TBS. confectioners sugar
2TBS. piping gel
1/2 tsp. clear vanilla
Combine whipping cream and sugar in mixing bowl whip to soft peak stage. Add piping gel and vanilla then continue to whip stiff peaks. Do not over beat. Yield 11/2 - 2C.
Fluffy Frosted Cake1c. cold milk
1pkg.(4 serving size) Jello Instant Pudding & Pie Filling
1 tub cool whip(8oz)
2 prepared cakes
Pour milk into medium bowl add pudding mix, beat with wire whisk 2 min. stir in whipped topping, Spread on Cooled Cake. Needs to be refrigerated after iced.