Whipped Icing
1 1/2 C Crisco
1/2 tsp. salt
2T cake flour
2 tsp. vanilla (clear)
1/2 c plus 2 tsp hot water
1 1/2 T powdered dream Whip
2 lbs powdered sugar
First, dissolve the Dream whip in the hot water and let cool. Then, thorougly cream shortening, salt, flour , Dream Whip mix and vanilla. Add only 1/2 of the sugar and mix very well. Then add remaining 1/2 of sugar and continue to mix 1-2 min. I mix longer, to me the longer you mix it the better it tastes. I also use this for pretty much everything....I do add extra powdered sugar if I am going to be doing roses.
Can substitute butter flavor shortening
On the Wilton web site under recipes, there is a similar recipe they have called Extra Special Buttercream. I believe it using liquid whipping cream instead of the dream whip.
This recipe came from "Kristine's Cakes".
~ Submitted by: Beth
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a s poon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
~ Submitted by: Bitte
Piping Gel
List of Ingredients
2 envelopes (2 Tbs) Knox gelatin (unflavored)
2 Tbs cold water
2 cups Karo syrup
Recipe:Soak gelatin in water. Heat on low til clear and dissolved. do NOT boil. Add syrup-heat thoroughly. cool and store in frig for up to 2 months.
To Color: Add coloring paste/gel or food coloring drops to get desired color
To use: just put in icing bag and decorate.
~ Submitted by: Linda
Rolled Buttercream
Equal portions of Crisco and Karo
(Such as 1 Tablespoon of each for small items or
2 cups of each for covering a cake with this type of icing)
Add flavoring of your choice
Stir in powdered sugar until thick and then continue kneading in powdered sugar until you have a pliable dough. Color as needed with paste or gel colors.
Here's another one with more specifics.
Recipe #1 (will cover a 9" round, 2-layer cake with a bit extra)
1 C. Crisco or Sweetex
1 C. Karo white corn syrup
1/2 t. popcorn salt
1/4 t. lemon oil*
1/4 t. orange oil*
* or 1/2 t. total of any citrus oil(s)
2 lb. powdered sugar
paste food coloring, if color is desired
Using a heavy-duty mixer, measure all ingredients into the bowl. Beat till almost mixed together. Turn out onto countertop. Knead by hand for 2-3 minutes till all mixed. The buttercream should not feel sticky, knead in more powdered sugar if so. You will find that it is a softer covering than fondant. It also stands up to heat well, and keeps nicely (tightly wrapped) in the refrigerator. Do bring to room temperature before using.
Crumb coat the cake smoothly with regular buttercream or piping gel before applying the rolled buttercream. Roll the buttercream between heavy sheets of clear PVC (plastic) to no more than 1/4" thick. (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.)
Thanks to Arletta Lynn for the above recipe!
~ Submitted by: Kelli
Divinity Icing
2 c Sugar
2/3 c Water
3 tb Light corn syrup
1 tb Vinegar
2 Egg whites
1/4 ts Cream of tartar
1 pn Salt
6 lg Marshmallows
Combine sugar, water, syrup & vinegar. Cook to soft ball stage. Beat egg
whites until stiff. Beat in cream of tartar & salt. Add half of hot
mixture to egg whites. To other half, add marshmallows & allow to
dissolve. Combine mixtures & beat until spreading consistency. (This
also makes a very good candy if cooked to hard ball stage.)
~ Submitted by: Geri
Gumpaste
1/3 cup tap water dissolve in it 1 pack knnox gelatin or any brand and let it stand for 5 minutes then microwave on hi for 30 seconds.
Pour this mixture in a small bowl and add in sifted powdered sugar (confectioner's sugar). First using a spoon to incorporate the mixture together. When pliable and hard to mix with spoon transfer to a counter top and start kneading and adding confec....sugar to consistency of "Play Dough". Keep in air tight container. Divide into several pieces and tint individually to desired colors. If you must dust work surface use cornstrach.
Can be kept in the refrigerator for up to a week or more. Just knead it again using cornstarch for dusting.
When being used for designs and the gumpaste becomes crackled in texture, just spritz with tap water and smoothen using your index finger provided gumpaste flowers are not dried and hasn't hardened yet.
~ Submitted by: Geri
Crusting Butter cream Icing
Good-tasting and creamy with a smooth texture. Ideal for icing cakes, making borders and flowers like roses, sweet peas, and drop flowers. Butter cream is not recommended for making thin-petalled flowers, flowers made on lily nails or flowers made on florist wire.
Ingredients
2 pounds sifted confectioners’ (powdered) sugar
1/2 cup or 1 stick of softened butter
1 1/2 cups solid vegetable shortening
2 tablespoons clear vanilla extract
1/3 cup water for icing the cake -or-
1/4 cup water for stiff consistency
1/4 teaspoon imitation almond extract
Directions
Cream butter, shortening and extracts. Gradually add confectioners’ sugar and water. Mix thoroughly on medium speed (hand mixer), or low speed (stand mixer) until smooth and creamy. Do not over mix or mix on high speed.
If you want a whiter icing try to use butter without all the dyes which can be found at the Natural food stores. If you want a stiffer icing use 1/4 cup of water. If you live where it is humid, you can add meringue powder 1 - 2 tablespoons.
If you want a very smooth, iced cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel. Viva towels do not have a pattern. The icing will take the patterns of printed paper towels. Bounty paper towels have a diamond pattern which can be transferred to the icing.
Storage
Icing can be refrigerated in an airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.
Additional Information
Flowers remain soft enough to be cut with a knife.
Combine water and corn syrup. Place in saucepan with confectioners’ sugar. Stir until mixed thoroughly. Continue to stir over low heat until heated to 92°F. The mixture should be thin enough to be poured on the cake, but thick enough so it will not run off the cake. Stir in almond extract and add icing colors.
Ice cake smoothly with crusting butter cream icing. Let cake sit for 15 minutes until icing crusts, or cover with apricot glaze. Place cake on cooling rack with a cookie sheet beneath the cooling rack to catch the excess poured fondant. Pour the fondant over the iced cake, flowing from the center of the iced cake and moving out in a circular motion.. The sides can be touched up with a spatula.
Storage
Use immediately. The remaining fondant can be stored in a tightly covered container, in the refrigerator for weeks. Reheat the poured fondant icing to use again.
Additional Information
Prior to applying fondant, the cake must be covered in apricot glaze and/or butter cream icing to seal in freshness and moisture.
~ Submitted by: Linda
Crusting Frosting
2 tsp. clear vanilla
1 c. shortening
2 lb bag confectioners sugar
˝ tsp. popcorn salt
2 heaping Tbsp. marshmellow cream
˝ c. warm water
Beat 2 or 3 minutes.
Will keep up to 2 weeks in the fridge. I have also frozen it with no problems. I often put my left overs in the freezer after removing the tip and covering the end with Saran. (The only problem with this is it is easy to tie up all your couplers.) Then if I need that color, I get it out and thaw it. I haven't re-frozen any though. After it has been thawed, I have always thrown the remaining icing away. In the case of black, I usually have to re-mix it after thawing it. I keep black in a Wilton plastic bag so I can just mix it by squeezing the bag a little.
~ Submitted by: Peg
White Velvet Icing
(makes enough for one two-layer cake)
6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
Using a wire whisk, thoroughly combine flour and water in a medium saucepan. Bring to a boil, reduce heat and simmer until slightly clear. Cool two hours.
Cream together butter, sugar and vanilla. Add butter mixture to flour mixture. Beat until light and fluffy. Use to fill and frost cake.
