Mar 3, 2010

Welcome Home Wednesday - Frosting recipes from Tasty Tuesday

I'm using my homemaking day to share with you the frosting recipes I use to make my cakes. I hope you enjoy!

 P.S. Don't be freaked out by all the BUTTER, SHORTENING and POWDERED SUGAR! That's what frosting is made out of. It's kind of scarry but I'm sure you won't quit eating it. I sure haven't :o)
Buttercream Icing

Cup cakes for Little Buddy's birthday
Buttercream icing using a star tip

Wilton's Buttercream Icing (Stiff Consistency) - Makes 6 cups

1 cup white vegetable shortening
2 sticks of soft butter
4 Tbl water
1 tsp clear vanilla flavoring
1 tsp clear butter flavoring
2 Tbl Meringue Powder (optional, helps frosting last longer)
2 lbs. PURE CANE powdered sugar (or 8 cups)

Cream butter and shortening, flavoring 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. I always make 6 cups. It takes 3 cups for frosting the cake and 3 more for decorating.

Stiff Consistency – for roses and other flowers with upright petals.

Medium Consistency – Add 1 tsp of water for each 1 cup of stiff icing. For stars and boarders.

Thin Consistency – Add 2 tsp of water for each 1 cup of stiff icing. For icing the cake.

Chocolate Buttercream
Add 1/3 cup cocoa and an additional 1 to 2 Tbl water to recipe. Mix until well blended.

Royal Icing

Horse cake for my mom

Chocolate Buttercream icing with Royal icing flowers

Wilton's Royal Icing (Stiff Consistency) - Makes 3 cups

3 Tbl Meringue Powder
1 lb sifted PURE CANE powdered sugar. (or 4 cups) 
5-6 Tbl lukewarm water
Mix dry ingredients together. Add water and mix 7-10 minutes at low-medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.

Store in an airtight container for up to 2 weeks. To reuse, beat on low to restore original texture.
Marshmallow Fondant

Cake covered with fondant
I wish I could put up a picture of mine but it has Little Buddy's name on it!

Marshmallow Fondant

¼ cup shortening
1 (16 oz) package mini marshmallows
4 Tbl water
1 tsp clear vanilla extract
2 lbs PURE CANE powdered sugar

1. Microwave marshmallows in a large bowl on high for 30 seconds to 1 minute. Carefully stir in the water and flavoring and stir until the mixture is smooth. Microwave in small increments until it is a melted. You can stir in the food coloring now if you want. Use the jell kind. Slowly beat in the powdered sugar one cup at a time. Reserve 1 cup for kneading. (I use my dough hook in my stand mixer.

2. Rub your hands thoroughly with shortening and begin kneading the sticky dough. Turn the dough out onto a working surface dusted with powdered sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5-10 minutes.

3. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with powdered sugar.

To color the fondant carefully knead in jell coloring. Your hands will be colored when you are done. You can use gloves if you want.

Gum Paste

Flowers from my daisy cake posted here

Gum Paste

Buy it in a bag from Wal-Mart :o)

Come back tomorrow for Things for Kiddos Thursday. I'm going to share a new favorite book we discovered at our library and are avoiding returning!

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