Ingredients:
3 T. Meringue Powder
1 Lbs. (4 cups) Confectioners' sugar
6 T. Warm water
Procedure:
Beat all ingredients together until the icing forms peaks (7 to 10
minutes at low speed, with a heavy-duty mixer, or 10 to 12 minutes at high
speed with a hand-held mixer)
Notes:
This smooth, hard-drying icing is perfect for making decorations that
last. It is also useful as a "cement" to fasten decorations together
Royal icing is edible, but not recommended for icing cakes
Keep all utensils completely grease-free for proper icing consistency
For a stiffer icing, use 1 tablespoon less water
Ingredients:
1/2 C. Vegetable shortening
1/2 C. Butter
1 t. Vanilla Extract
4 C. Sifted confectioners (approx. 1 Lbs.)
2 T. milk
Procedure:
Cream butter and shortening with electric mixer
Add vanilla. Gradually add sugar, one cup at a time, beating well on
medium speed. Scrape sides and bottom of bowl often. When all sugar has
been mixed in, the icing will appear dry
Add milk and beat at medium speed until light and fluffy
Keep icing covered with a damp cloth until ready to use. For best
results, keep icing bowl in refrigerator when not in use
Notes:
Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake
Refrigerated in an airtight container, this icing can be stored for 2
weeks. Rewhip before using
Ingredients:
1 C. (2 sticks) Butter
16 oz. Cream cheese, softened
2 Lbs. (8 C.) Confectioners' sugar
2 T. Milk
Procedure:
In a medium mixer bowl cream butter and cream cheese together until
smooth
Add sugar and milk. Beat on high until smooth (only 30 seconds to 1
minute)
Thin to ice cake smooth; use full strength for piping borders
Notes:
Do not use light cream cheese or butter substitute. If margarine is
used, icing will be softer
Ingredients:
3 to 4 oz. Ground almonds
1 C. Icing sugar
1/2 C. Castor sugar
1 Egg yolk
2 T. Fresh strained lemon juice
1/2 t. Almond essence
Procedure:
In a medium sized bowl or food processor mix together the ground
almonds, icing sugar and castor sugar
Make a well in the center of the mixture and add the egg yolk, lemon
juice and essence. Taste and add more essence if desired. Mix together
thoroughly
Turn out onto the bench dusted with a mixture of icing sugar and
cornflour and knead the mixture until smooth
Use as required
Notes:
This Marzipan recipe can be used for marzipan fruits, chocolate dipped
marzipan confectionery or to ice cakes. The quantities given will ice one
medium sized cake
Ingredients:
6 C. Confectioners' sugar, sifted
1/2 C. Water (4 oz.)
2 T. White corn syrup
1 t. Almond Extract
Icing coloors, optional
Procedure:
Combine water and corn syrup. Add to sugar in a saucepan and stir over
low heat until well-mixed and heated to 92°F, thin enough to be
poured, but thick enough so it won't run off the cake
Stir in extract and icing colour, if desired
To cover cake, ice smoothly with buttercream and let icing crust, or
cover with apricot glaze. Place cake on cooling rack with a cookie sheet
beneath it. Pour fondant over iced cake, flowing from center and moving
out in a circular motion. Touch up sides with a spatula
Excess fondant can be stored, tightly covered, in refrigerator for
weeks. Reheat to use again
Notes:
Used as both candy and icing, fondant is a simple sugar, water, cream
of tartar mixture cooked to the soft-ball stage. After cooling, the
mixture is beaten and kneaded until extremely pliable. It can be formed
into decorations or candy, which can be dipped in chocolate. Heating
fondant makes it soft enough to be used as an icing to coat large and
small cakes
Foood colouring and a variety of flavourings can be added to fondant
for visual and taste appeal
It can be refrigerated, tightly wrapped, for up to 3 months