Best Bakers Cake Decorator Icing Recipes

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THE IDEAL CRUSTING BUTTERCREAM FROSTING



The Ideal Crusting Buttercream Frosting image

This ideal crusting buttercream frosting recipe makes it easy to add finishing touches to your cake and is a must if you want a frosting that keeps its shape!

Provided by Sarah

Categories     Dessert

Time 15m

Number Of Ingredients 6

½ cup Unsalted Butter (Softened)
½ cup Solid Vegetable Shortening
1 teaspoon Vanilla Extract
4 cups Powdered Sugar ((Confectioners' Sugar) Sifted)
2 tablespoons Milk, Heavy Cream or Water
pinch Salt (optional)

Steps:

  • Cream butter and shortening together on medium speed until light and fluffy. This should take about 1 minute.
  • Add the vanilla, scraping down the sides of the bowl as needed.
  • Gradually add the confectioners' sugar, 1 cup at a time, then beat well. Scrape down the sides of the bowl as needed.
  • Once all the sugar is mixed in, gradually add in the milk (or heavy cream or water), a little at a time, until the desired consistency is reached.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING



Quick and Almost-Professional Buttercream Icing image

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

Provided by xoshadyxo

Categories     Desserts     Frostings and Icings     Buttercream

Yield 8

Number Of Ingredients 5

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

Steps:

  • Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
  • Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g

BAKERY FROSTING



Bakery Frosting image

This recipe makes it easy to capture the fabulous flavor of cakes from the best bakeries. A big batch of this sweet frosting keeps for 3 months in the refrigerator. -Barbara Jones, Tower Hill, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 cups.

Number Of Ingredients 6

2 cups shortening
1/2 cup powdered nondairy creamer
1 teaspoon almond extract
1 package (32 ounces) confectioners' sugar
1/2 to 3/4 cup water
Food coloring, optional

Steps:

  • In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

Nutrition Facts : Calories 305 calories, Fat 17g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.

DECORATOR BUTTERCREAM ICING



Decorator Buttercream Icing image

I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 6

1/2 cup shortening
1/2 cup real butter
1 1/2 teaspoons clear vanilla extract
1 dash salt (optional)
5 cups confectioners' sugar
2 -3 tablespoons milk

Steps:

  • Cream butter and shortening then add vanilla.
  • Add sugar a cup at a time beating on medium speed.
  • Add milk 1 Tbls. at a time and beat on high until completely blended.
  • TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

PROFESSIONAL DECORATORS' ICING



Professional Decorators' Icing image

I needed an icing to use to make my daughters castle cake. While in Farmer Jack, the woman at the register ahead of me talked about how she decorates cakes. So I took that as my opportunity to ask her what recipe she uses for icing and this is what she gave me. I got lots of raving reviews. This hardens up like the cakes in meijer, etc.... and it's not too sweet.

Provided by mandikaake

Categories     Dessert

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 5

1 lb sifted powdered sugar
1 tablespoon meringue powder
1 cup Crisco
3 tablespoons water
1 teaspoon vanilla

Steps:

  • Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
  • Add the meringue powder and powdered sugar.
  • Mix well - beat for about 3 minutes
  • If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.

CAKE DECORATOR'S FROSTING



Cake Decorator's Frosting image

Tastes just like those wedding cake frostings we've all eaten - ultra-creamy and sweet!!! This recipe came from a cake decorating class I took many years ago. It is an excellent frosting for wedding and birthday cakes, and has the perfect consistency to use with a pastry bag/tube for writing or making colored roses, leaves or other decorations. You can make it any flavor you like! frosts a 2-layer cake plus some

Provided by BeachGirl

Categories     Dessert

Time 45m

Yield 1 batch, 16-20 serving(s)

Number Of Ingredients 6

1 1/2 cups shortening (I use Crisco)
1/2 cup hot water
2 boxes confectioner powdered sugar
1/8 teaspoon salt
1 teaspoon butter flavoring (colorless perferred)
2 teaspoons colorless vanilla flavoring (regular will work but icing won't be bright white)

Steps:

  • Using electric mixer (prefereably not handheld), cream shortening until very soft.
  • Add salt, a little powdered sugar and flavorings.
  • Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
  • ***Do not mix on high speed as it will cause bubbles in the finished frosting.
  • ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
  • for the top of the cake.
  • DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
  • Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
  • Freeze for up to 1 month.
  • ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
  • ***Defrost cake and decorations separately and then place decorations on the cake.
  • VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
  • For lemon, omit butter and vanilla flavorings and add 3 tsp.
  • lemon extract.
  • COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
  • WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
  • This will serve 50-60 people.

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