Icing Recipes
Basic Vanilla Buttercream Icing
1 pound powdered sugar
1/2 cup Crisco (may substitute 1/4 cup white margarine, plus 1/4 cup white Crisco)
1 tablespoon meringue powder
1/2 teaspoon clear vanilla extract
1/4 cup water, milk, or light cream
Place all ingredients in a bowl and beat at medium speed for 10 minutes. Makes about 2 cups of icing.
Chocolate Buttercream Icing
4 tablespoons unsweetened Dutch Cocoa
Add cocoa with confectioner's sugar in Vanilla Buttercream Icing.
Coffee Buttercream Icing
1 to 2 teaspoons instant coffee
Dissolve instant coffee in 1 tablespoon hot water. Add with milk or water in Vanilla Buttercream Icing, using 1 tablespoon less milk or water.
Lemon Buttercream Icing
2 teaspoons Lemon Fruitice
Use lemon juice in place of water or milk, and omit the vanilla in the Vanilla Buttercream Icing. Stir in the lemon fruitice. (Not recommended for piping because of the lemon peel.)
Orange Buttercream Icing
2 to 3 teaspoons Orange Fruitice
Use orange juice in place of water or milk, and omit the vanilla in the Vanilla Buttercream Icing. Stir in the orange fruitice. (Not recommended for piping because of the orange peel.)
Mocha Buttercream Icing
Prepare Chocolate Buttercream Icing adding instant coffee.
Spicy Buttercream Icing
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Add spices with confectioner's sugar in Vanilla Buttercream Icing.
Cream Cheese Icing
8 ounces Philadelphia Cream Cheese
1/2 cup white margarine
3/4 teaspoon clear vanilla extract
2-1/2 teaspoons light cream
2 pounds powdered sugar
2 tablespoons meringue powder
Blend together the cream cheese, margarine, vanilla, and cream. Add the powdered sugar and meringue powder and beat 10 minutes or until well blended.
Chocolate Cream Cheese Icing
Beat 1/2 to 3/4 cup Dutch Cocoa into finished icing. Add additional cream as necessary.
Orange Cream Cheese Icing
Substitute 2 tablespoons undiluted frozen orange juice concentrate for 2 tablespoons of the light cream.
Sugar-Free Cream Cheese Icing
from Marilyn Hargis
Blend together and cook on medium heat until thick and smooth:
1 cup apple juice concentrate
3 Tablespoons flour
Let cool. While beating, add:
1 cup margarine (warmed to room temperature).
Add a small amount at a time:
8 ounces cream cheese (room temperature)
3/4 teaspoon vanilla extract (more or less to taste)
4 paks EqualTM
Blend and use. This recipe will frost a 1/3 sheet, or two 1/4 sheet cakes.
Marilyn also created this excellent cream cheese icing that has the usual pluses, including one that is worthy of special mention - It stands up well to heat!
Hot Weather Cream Cheese Icing
from Marilyn Hargis
16 oz. Philadelphia Cream Cheese
1 cup white margarine
1+1/2 teaspoons vanilla extract
5 Tablespoons Half & HalfTM
4 pounds powdered sugar
4 Tablespoons meringue powder
Cream together:
Cream cheese, margarine, vanilla extract, and Half & Half.
Add 4 pounds powdered sugar and 4 Tablespoons meringue powder. Beat until well blended.
POURED CHOCOLATE ICING
1 cup sugar
1/2 cup margarine
1/3 cup milk
Bring to a boil stirring constantly. Boil 1 minute. Remove from heat and add 8 oz. Guittard Dark Chocolate. Stir until smooth. Pour over cake.
Stabilized Whipped Cream
Here's the way to stabilize whipped cream so it lasts longer and does not weep.
1 cup whipping cream (whipped almost to completion)
Add: 2 Tablespoons powdered sugar 1 teaspoon instant clear gel Continue whipping until stiff. Flavor as desired.