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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23
votes
9answers
57k 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 ...
15
votes
8answers
73k views

Making cake icing look professionally smooth

So you've got a nice, flat-topped cake after learning on Seasoned Advice how to eliminate doming and now you wish to ice it as perfectly smooth as you see it sometimes done commercially: no ridges ...
10
votes
4answers
124k views

How do I colour ready-to-roll icing

I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a ...
8
votes
3answers
15k views

What icing will stay stiff (even in tropical heat) after the cake has been decorated?

I live in the tropics and every icing that I've used melts on the cake if it is not refrigerated. Is there any icing at all that will stay stiff once I ice the cake with it? I would like to be able to ...
8
votes
1answer
1k views

What is the best technique to put icing on plastic?

I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link, it ...
7
votes
2answers
6k 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 ...
7
votes
4answers
72k 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 ...
7
votes
2answers
22k 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 ...
6
votes
2answers
3k 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 ...
6
votes
5answers
20k views

Getting rid of a commercial/plastic taste in icing?

I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that ...
6
votes
4answers
3k views

How can I substitute for unsweetened chocolate in a frosting?

I've found a recipe for cupcakes that I want to try. The ingredient list of the frosting is this: 3 ounces (90 grams) unsweetened chocolate, coarsely chopped 1/2 cup (113 grams) unsalted butter, ...
6
votes
2answers
860 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'...
6
votes
2answers
250 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 ...
6
votes
1answer
2k views

Why does my buttercream become runny overnight?

I made this very simple 'meringue' butter cream. 40 grams of egg white, mixed with 80 grams of icing sugar over an heated bowl until the nice peaks are there, like you want with meringue. Add a ...
5
votes
7answers
93k 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 ...
5
votes
3answers
26k views

Why does my butter icing melt so quickly?

I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pipe, because the icing goes so sloppy. ...
5
votes
5answers
2k views

How can you achieve the glazed top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed ...
5
votes
2answers
500 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, ...
4
votes
2answers
11k views

Which kind of icing should be used?

In reading about baking one comes across many different type of icing; royal, buttercream, fondant etc. What is the difference between these? What determines the choice of icing used on a cake?
4
votes
5answers
7k views

What is a substitute for corn syrup in boiled icing?

What can I use as a substitute for corn syrup in a recipe for boiled icing?
4
votes
3answers
4k views

What is the best way to make purple butter icing?

Will mixing red and blue food couloring work or is there a better method?
4
votes
1answer
348 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 ...
4
votes
2answers
8k views

Kneading and rolling fondant icing without air bubbles

I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was absolutely clean with no scratches and ...
4
votes
2answers
3k views

Royal icing - how important is accurate measuring?

Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar. So today I ...
4
votes
2answers
3k 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?
4
votes
1answer
122 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 ...
4
votes
3answers
58k views

How long does butter cream icing keep?

My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge." So, as the title ...
3
votes
3answers
8k views

I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing

I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.
3
votes
2answers
5k views

Storing Cream Cheese Icing

What's the best way to store cream cheese icing to make it last as long as possible? How long will it be good for? The icing is made up of 1/2 cup of butter 1 cup cream cheese 3 cups icing sugar
3
votes
2answers
3k views

What is wrong with my icing?

I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for last 30 minutes and tasted it, the sugar ...
3
votes
3answers
17k 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
3
votes
7answers
12k 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 ...
3
votes
1answer
99 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,...
3
votes
1answer
130 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
3
votes
2answers
14k views

How to get glacé icing right on a cake?

It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do this, the icing always runs off the top of ...
3
votes
1answer
253 views

Is it possible to “tidy up” chocolate fondant?

I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any ...
2
votes
5answers
11k 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?
2
votes
4answers
1k views

For a baking beginner, what cake icing you recommend?

I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good ones that need temperature measurements and ...
2
votes
1answer
79 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?...
2
votes
1answer
168 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 ...
2
votes
1answer
745 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 ...
2
votes
1answer
914 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 ...
2
votes
1answer
98 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
2
votes
1answer
386 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 ...
2
votes
1answer
991 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.
2
votes
1answer
3k views

Can agar-agar be used in fondant icing in place of gelatin?

Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
2
votes
1answer
15k views

How long can a stacked carrot cake be stored

I'm baking a cake for someone's wedding and need advice on whether a carrot cake can be stacked and how long can it be stored.
1
vote
3answers
281 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, ...
1
vote
3answers
5k views

Is using chocolate instead of royal icing for a gingerbread house more difficult?

Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house. Until now I've used an eggless substitute for royal icing with adequate results, although it's ...
1
vote
2answers
1k 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?