Best Easy Snow White Cream Icing Recipes

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

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.

WILTON SNOW WHITE BUTTERCREAM CAKE ICING

Steps:

• Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
• Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
• Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
• Add salt and flavorings; beat at low speed until smooth.
• Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

SNOW-WHITE FLAVOURED BUTTERCREAM ICING

Steps:

• Combine water and Meringue Powder.
• Whip at high speed until peaks form.
• Add four cups sugar, one cup at a time, beating after eash addition at low speed.
• alternately add shortening and remainder of sugar.
• add salt and flavourings.
• beat at low speed until smooth.

WILTON BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• add vanilla.
• gradually add sugar, one cup at a time, beating on medium speed.
• scrape sides and bottom of bowl often.
• when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
• refridgerate leftover icing in an airtight container.
• Rewhip before using.
• *****For chocolate icing.
• Add cocoa powder or melted chocolate when adding the sugar.

FLUFFY WHITE FROSTING

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.

EASY SNOW WHITE CREAM ICING

Steps:

• In a large bowl cream the butter and Crisco until light and fluffy.
• Add in the confectioners sugar in three additions until well combined.
• Add in vanilla then cream (start with 1/2 cup) beat until completely combined, adding in more whipping cream (and 18% cream if needed to reach desired consistancy).
• Store an leftovers in the refrigerator or freeze.
• Delicious!