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Yields a smooth and glossy look. Ingredients: ------------------ 170g icing sugar, sifted 2 to 2 1/2 tbsp hot water 10 drops of lemon juice Food colouring (optional) Method: ------------ Place icing sugar into a heat proof bowl. Add water to the icing and stir. Place the mixture in a double boiler and double boil until the sugar is dissolved. Add lemon juice and colouring (optional) and mix well. Remove from heat and use immediately to prevent icing from hardening.

Traditional Buttercream Icing Recipe: The ingredients below makes enough buttercream icing for a medium single tier wedding cake. You need to double or triple the cake icing recipe if you you are doing more tiers. It's always better to have left over buttercream than not enough to cover your cake. Ingredients: -------------------- 22 tbs salted butter, softened (about 3 sticks) 2/3 c. Crisco shortening 5-7 tbs heavy cream 2 tsp clear vanilla 2 lbs powdered sugar (about 8 cups) 1-3 tbs corn syrup ________________________________________ Here's how to make buttercream icing. 1. Add sticks of butter and crisco shortening. Beat on low just to get it started. ________________________________________ 2. After 1 minute turn off mixture and hand stir ingredients to ensure nothing is left behind. Turn mixture back on again to a much faster speed for another 2 minutes, this depends on the softness of the butter. Test the constistency of the mixture with a spatula. ________...

Buttercream Icing - Classic Recipe Ingredients: ------------------ 3-1/2 cups sugar 13 large egg whites 3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks 6 tablespoons clear vanilla extract Method: -------------- In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes. As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white ...

Strawberry Buttercream Icing -------------------------------------- Notes: To make this recipe less sweet, you can add up to another 1/2 cup of Crisco. Please make the recipe one time before you make the change so that you can make a knowledgeable, taste decision. I don't strain the strawberry juice to take out the littlest strawberry "hairs" and seeds. I personally like to see the imperfections in the icing because that says "homemade and real". Please go ahead and strain the juice if you wish. Ingredients: ------------------ Defrost a package of frozen strawberries. Use the juice only (about 1/2 cup)* 8 ounces of butter (2 cubes), room temperature 1 1/2 cups Crisco (10 ounces) 2 pounds of powdered sugar *Optional - 1/2 teaspoon Strawberry Extract (McCormick or Watkins makes an imitation extract). For a richer flavor add up to a total of 1 teaspoon of the Strawberry extract. The strength of the flavor is up to you. Method: -------------- I...

Chocolate Buttercream Icing : ----------------------------------- 1/2 cup solid vegetable shortening 1/2 cup unsalted butter or margarine, room temperature 3/4 cup Dutch Cocoa or three 1-ounce semi-sweet chocolate squares, melted* 1 teaspoon pure vanilla extract 4 cup sifted confectioners’ (powdered) sugar (approx. 1 pound) 3 to 4 tablespoons milk Light corn syrup** Optional: Add 1 teaspoon chocolate extract and/or ½ teaspoon almond extract. * I prefer to use chocolate squares over the cocoa powder. The texture is smoother to me. ** Add 3-4 tablespoons of a light corn syrup per recipe to thin for icing cake. Start with 3 and see if you like working with it. Method: ------------- In a large bowl with an electric mixer, cream the shortening and room butter together. Add cocoa and vanilla extract. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. NOTE: When all the confectioners’ sugar is mixed i...