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Questions tagged [icing]

A sugary topping for desserts such as cakes and donuts. Icing is generally thinner than frosting, and is commonly translucent. Questions may be about preparing, storing, or using icing, or about techniques for applying icing to a target baked good.

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How can I thicken this icing/glaze?

I made the following icing/glaze with the following recipe: 2 pints frozen blueberries large bunch of fresh basil 1/2 cup bourbon 6 cups of confectionary sugar Blend berries, basil, and bourbon ...
hodale's user avatar
  • 397
0 votes
1 answer
70 views

Refrigerate Cookie Filling with heavy whipping cream?

Is it necessary to refrigerate cookies that have been filled with icing of heavy whipping cream, butter, and milk chocolate chips?
Karen's user avatar
  • 1
2 votes
2 answers
187 views

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
Minnie's user avatar
  • 23
1 vote
0 answers
141 views

Can you ever make your frosting (or icing) without sugar crunch?

Can you ever make your frosting (or icing) without sugar crunch? I use powdered sugar, as I'm supposed to (mixed it with milk and lingonberry juice), but I still feel those crunchy sugar crystals ...
Sergey Zolotarev's user avatar
1 vote
2 answers
360 views

Can you make butter-cream icing with margerine?

I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle ...
Neil Meyer's user avatar
  • 4,894
0 votes
1 answer
414 views

Is my vegan icing shelf stable?

I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
kayk's user avatar
  • 327
1 vote
1 answer
247 views

How should I store spare royal icing?

After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days? While dried royal icing ...
Chris H's user avatar
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0 votes
1 answer
317 views

Icing Made with Yogurt powder

I am looking into making icing using yogurt powder. My question is, would it still need to be refrigerated after I make it. The ingredients in the product I am look at are nonfat milk solids, whey ...
Olivia Alfrey's user avatar
6 votes
1 answer
666 views

How to do icing swirl effect (a bit like marbling)?

The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar method to latte art, but am really unsure. ...
Thomas Stokes's user avatar
2 votes
1 answer
400 views

Printer for applying royal icing

Is there something like a printer that makes it easy to create icing art on cookies? All the work to create the example below, I believe there is something that can facilitate production
LCarvalho's user avatar
  • 143
3 votes
1 answer
654 views

Icing a cake with meringue: can it be done in advance?

I have an event this Saturday for which I'm preparing a layered cake to take. I was planning to ice it with meringue (Italian, for best stability) and then torching it. The event begins in the morning,...
Fimpellizzeri's user avatar
4 votes
1 answer
588 views

Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a ...
StevenXavier's user avatar
  • 1,708
0 votes
1 answer
168 views

Replace icing sugar

Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing sugar?
Do Le Van's user avatar
2 votes
1 answer
919 views

What actually happens if you pour a glaze over a loaf cake before it has cooled?

Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a glaze/coating over a still hot or warm cake?...
FoxElemental's user avatar
1 vote
1 answer
122 views

How to make striking glaze drizzle?

In this video the chefs drizzle two colours across their cakes: https://youtu.be/EJsUDT9Z_Io?t=11m42s In the comments the presenting chef explains that she doesn't know what that drizzle is but that ...
Matt W's user avatar
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1 vote
2 answers
21k views

Substitute regular sugar for confectioners sugar in icing

Can I use regular sugar instead of powdered sugar to make a drizzle icing for my pound cake?
Gloria's user avatar
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1 vote
1 answer
910 views

Using double cream in icing

I'm looking at a recipe for icing that uses double cream as the substrate for the icing. How well will the cream be preserved on a 1:4 (or better, given its application) mix? Also, how well would ...
Paul's user avatar
  • 131
0 votes
0 answers
513 views

Sugar icing glaze became wet and lost its texture

We made cookies that we glazed with a simple sugar icing. The icing is simple confectioners sugar skim milk almond extract At first the icing was normal and hardened when dry on the cookie surface,...
erotavlas's user avatar
  • 461
0 votes
2 answers
113 views

How can a burned sugar caramel icing be doubled?

My icing recipe yields enough for a three layer cake. It covers between layers, sides,and top of cake. I would like to use 4 layers, so how would I do that? Ingredients are: white sugar, water, butter,...
Angela's user avatar
  • 1
2 votes
2 answers
3k views

Royal icing safety concern

Is it possible to acquire salmonella from consuming royal icing? Is it better to use a powder substitute? I am afraid to serve egg whites that have not been cooked in a recipe. What do you think?
Carole's user avatar
  • 21
1 vote
1 answer
371 views

Substituting Soy milk +vegan butter for whole milk +margerine for whipped fluffy icing

I would like to make an icing for my family member who has a milk allergy. I have a recipe for whipped fluffy icing using whole milk, flour, sugar and margerine. It is cooked, then cooled and ...
Peggy's user avatar
  • 11
2 votes
1 answer
226 views

Edible painting pens and biscuits

Can I use an edible food painting pen to decorate shortbread biscuits or can it only be used on icing? Thanks
Diane Conway's user avatar
4 votes
2 answers
38k views

Can I substitute condensed milk for evaporated milk in icing?

My icing recipe for German chocolate cake pecan icing calls for evaporated milk, but I only have condensed milk. Can I use the condensed milk instead? If so, do I need to make any adjustments to it?
Jan's user avatar
  • 41
5 votes
2 answers
872 views

Which alternative fats, not butter or avocado, are good to make chocolate frosting

This (Allrecipes Chocolate Avocado Pudding) is a great recipe for Chocolate Avocado pudding, which I use as a frosting for cakes. So, sticking away from normal basics for frostings such as butter, ...
dougal 5.0.0's user avatar
  • 1,772
3 votes
1 answer
196 views

Rice paper cake toppers

How long will they stay looking good after placing on the cake, I'm using one on an iced rich fruit cake & trying to finish it a couple of weeks before the party
Nanny-janny's user avatar
2 votes
1 answer
188 views

whipped cream icing beforehand vs right before serving

I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with pecans and chocolate flakes and dulce de ...
David P's user avatar
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5 votes
1 answer
2k views

Egg sizes of yesteryear and today

I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs on the whole have been getting smaller ...
dougal 5.0.0's user avatar
  • 1,772
6 votes
2 answers
1k views

Piping whipped cream icing vs buttercream

I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tricks or pitfalls I should be aware of? I'...
user53461's user avatar
6 votes
2 answers
4k views

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

See the making of icing in this video. "cream cheese" frosting ingredients: 1/2 C coconut oil (solid but soft at room temperature) 1 tbsp lemon juice 2 tsp vanilla extract 1/2 tsp apple ...
Alex Hall's user avatar
  • 437
1 vote
3 answers
691 views

What causing royal icing to get stringy?

When I try to make small dots on my cookie decorations, sometimes the royal or syrup icing gets stringy so it leaves a trail instead of coming off the dot clean.
gayle's user avatar
  • 11
2 votes
1 answer
1k views

Turn leftover icing into buttercream icing?

I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream icing? I wondered whether by adding more ...
hlh3406's user avatar
  • 183
2 votes
5 answers
16k views

To make a cream cheese icing, can I use cottage cheese?

Can I use cottage cheese instead of cream cheese to make a carrot cake icing?
Sisi's user avatar
  • 19
2 votes
1 answer
601 views

Can I add mint flavoring to ready made royal icing?

I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a subtle hint of mint, the icing is just ...
viki's user avatar
  • 21
0 votes
1 answer
126 views

How can I flavor my ganache?

I am trying to make an orange flavored ganache for an orange hostess cupcake. I'm thinking of using white chocolate chips but I'm afraid the orange flavoring and coloring will make the ganache clomp ...
Robin Mitchell's user avatar
1 vote
1 answer
4k views

Butter cream icing substitutions for covering the cake with fondant

Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives that could be used in this case. I have ...
Gigili's user avatar
  • 1,583
24 votes
9 answers
110k views

How do I practice piping icing without wasting icing and money?

Is there some cheaper alternative to real icing so I can avoid wasting good icing and money while practicing? Or can I avoid having to throw the practice icing away? I do not want to waste good butter ...
Shin's user avatar
  • 243
1 vote
1 answer
768 views

Thickness of ready-to-roll icing

To what thickness should I roll out icing for covering a cake? I had a look at Google where values range from 1mm to 5mm. 5mm strikes me as a bit thick; and the last time I tried, I had some trouble ...
Thaoden's user avatar
  • 369
1 vote
1 answer
459 views

Sprinkles on rolled icing

we are about to decorate some cup cakes and want to know the best way to put sprinkles onto rolled icing without the colours running or the sprinkles falling off They will be no. 3's and they will be ...
Allie's user avatar
  • 11
2 votes
1 answer
2k views

How to stop icing from running off iced buns?

Recently I've attempted to make iced buns and as a first attempt, they went well. However, after one night my icing began to slide off the top of the buns, leaving me with either bare or patch-worked ...
Amelia Capp's user avatar
6 votes
2 answers
278 views

What style of icing is this please?

I want to make this cake with this style of icing and I can't find anything on it. Can someone please tell me what style it is or give me a link to a tutorial? I'm more interested in the icing on the ...
Amy's user avatar
  • 61
2 votes
1 answer
2k views

Cream cheese frosting split. Is it still safe for consumption?

As I was making cream cheese frosting, it split and curdled a bit . Can I still use it for icing the cake . It tastes fine.
Reshna Abraham's user avatar
3 votes
3 answers
21k views

No Shortening and No Refrigeration, Buttercream Frosting

Can anyone tell me what I can add to Buttercream frosting that doesn't include shortening and will still allow me to keep the cake at room temperature? I hate the taste of shortening
user23908's user avatar
1 vote
1 answer
2k views

Substitute yogurt powder for confectioners sugar when making royal icing

When making treats, I try to make them as appealing as possible and like to decorate them. I have been looking for an icing recipe that can be used for decoration that doesn't include sugar. Most of ...
Pat's user avatar
  • 11
7 votes
2 answers
25k views

How to dry royal icing fast?

I'm going to lead a workshop for kids about decorating gingerbread cookies with royal icing. It will take place at a cafe, so I need the icing to be as dry as possible as fast as possible, otherwise ...
jkadlubowska's user avatar
0 votes
0 answers
200 views

How can I make frosting without powdered sugar [duplicate]

Milk Frosting. 1 and a 1/2 Cup Sugar, 1/2 Cup milk, 1 tsp Butter. Put in a saucepan stirring constantly until it begins to boil. Let boil with out stirring, until a few drops tested in cold water ...
Fenrah Greenleaf's user avatar
1 vote
3 answers
335 views

Ganache coating on a roulade

What started out as a variation on a Sacher Torte has turned into a roulade (mostly to justify my recent purchase of a jelly roll pan). I think I've got it figured out exactly how I want to do it, ...
Jolenealaska's user avatar
  • 58.6k
7 votes
2 answers
8k views

How to replace icing sugar and glucose in a cake icing?

I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was horrible (I used crystallized sugar ...
Aldo Abouchedid's user avatar
3 votes
7 answers
14k views

what is the correct consistency for cream cheese frosting

I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) unsalted butter, at room temperature 2-3 ...
Jarede's user avatar
  • 507
5 votes
7 answers
119k views

How can I attach printed rice paper decorations to cakes / cookies?

I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
Vicky's user avatar
  • 3,482
7 votes
4 answers
77k views

What does meringue powder do in butter cream icing?

I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the ...
rheone's user avatar
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