Sweet Celebrations Frosting Recipes

Royal Icing With Egg White Powder

Smooth and hard-drying, ideal for flowers made in advance and for assembly and decoration of gingerbread houses. Royal icing is not usually used for all-over frosting of cakes.

1 lb. Fondant & Icing Sugar (#52876) or confectioners' sugar, sifted
1/2 tsp. cream of tartar
5 1/4 tsp. Egg White Powder (#30430)

6 Tbsp. water
1/2 tsp. vanilla (optional)

Stir together sugar, cream of tartar and egg white powder in mixing bowl. Add water and vanilla and beat at low speed until sugar is dissolved, then at medium speed until mixture is light and fluffy, about 10 minutes. Icing must hold its shape before using. Keep bowl covered with a damp cloth to prevent drying. Warning: Any grease will break down icing.

Royal Icing With Meringue Powder

3 Tbsp. Deluxe (#23485) or Chefmaster Meringue Powder (#82260)
1 lb. Fondant & Icing Sugar (#52876) or confectioners' sugar, sifted

5 or 6 Tbsp. lukewarm water

Combine all ingredients; mix together at low speed, then beat at medium speed until very stiff peaks form. For a lighter icing, add an additional tablespoon of water and beat. Keep covered with a damp cloth at all times. This icing can be kept up to 2 weeks stored airtight in the refrigerator. To restore texture, simply rebeat. Add 1/2 tsp. glycerine, if desired, to help keep the icing soft. Warning: Any grease will break down icing.

Buttercream Icing

General purpose for all-over frosting and decorations

2/3 cup granulated sugar
1/2 cup water
1/4 cup meringue powder
1 lb. Fondant & Icing Sugar (#52876) or confectioners' sugar, sifted

2 cups icing shortening (Sweetex #73563)
3/4 tsp. vanilla extract
3/4 tsp. almond flavoring

In a small saucepan, combine granulated sugar and water; place over medium heat and stir until sugar dissolves (do not boil). Cool; place in mixer bowl. Add meringue powder and beat until stiff peaks form. Gradually add 2 cups of confectioners' sugar and 1 cup of the shortening and the flavorings. Beat until well blended. Add remaining confectioners' sugar and shortening. Beat until fluffy. (Yield: about 5 cups.)

Special hints for vivid reds in icings:
When you wish to use a bright or dark color, make your icing and color it three or four days ahead of time, as the color will darken as it rests. Black, brown, blue, or reds should be made in this way.

Some reds will have a bitter taste when used in concentrated amounts, and you will find several drops of lemon juice added to the icing will offset this bitterness somewhat. (Tulip red does not have bitter taste - it is orange/red.)

To further intensify the depth of color you may paint the inside of your decorating bag with the actual paste color desired. Place your tube in the bag, then begin painting at the tube and work up into the bag. Use icing which is colored as dark as is practical, fill the bag and proceed to pipe the decoration through the bag as usual. The additional color will appear on the outsides of your decorations.

It is always more appealing to decorate cakes in light or pastel colors. If you need the dark color, we recommend it be used for accent only.