Icing Recipes
Buttercream is a sweet, fluffy icing that is a traditional American favorite. A cake can be iced and decorated in this icing. Buttercream will crust on the outside, but remain creamy on the inside. The consistency of buttercream can be adjusted. Flowers made with buttercream may require a stiffer icing. Add less water to obtain a firmer consistency for piping flowers. Buttercream icing is also available premade at cake and candy supply stores.
Butter cream Icing Recipe
• 1/2 cup (120 mL) high ratio shortening (see tip)
• 4 cups (520 g) powdered sugar, sifted
• 5 tablespoons (75 mL) water
• 1/2 teaspoon (2.5 mL) salt
• 1 teaspoon (5 mL) vanilla flavoring
• 1/2 teaspoon (2.5 mL) almond flavoring
• 1/4 teaspoon (1.5 mL) butter flavoring
In a large bowl, combine ingredients; beat on low speed until well blended. Continue beating on low speed for 10 minutes or until very creamy. Keep the bowl covered to prevent the icing from drying out. Unused icing can be kept in the refrigerator up to six weeks. Rewhip on low speed.
Yields 4 cups (1 L).
Consistency of Buttercream
The consistency of buttercream can be varied for different applications. Thinned buttercream is used to give a cake a crumb coat. Stiff buttercream is used for piping flowers. Add water to thin buttercream or use less water for a stiffer buttercream.
Chocolate Buttercream Icing
A delicious chocolate buttercream icing can be made with the simple addition of cocoa powder. Add approximately 1 cup (110 g) of cocoa powder to the buttercream recipe. The cocoa powder may cause the buttercream to stiffen. Add a small amount of water to achieve the desired consistency.
Other Flavors of Icing
Buttercream is a basic, sweet icing that can be modified in a variety of flavors. Substitute the almond flavor with any extract. Popular extracts are peppermint, lemon, rum, coconut, and coffee. Extracts and flavorings will vary in potency. Add to taste. Some flavors contain color which may affect the tint of the icing.
Storing Buttercream
Cakes that are iced and decorated with buttercream will most likely form a crust. Humidity may affect the icing’s ability to crust. Iced and decorated cakes with buttercream can be kept at room temperature for three to four days. Extreme warm temperatures can cause the icing to soften and melt. Refrigerating iced and decorated cakes with buttercream may cause condensation, making colors bleed.
Perfecting Buttercream
• For a bright white icing, use clear flavorings. Pure vanilla will give the icing an ivory hue.
• Solid vegetable shortening can be substituted for high ratio shortening. High ratio shortening is a shortening produced to replace butter. It is a baker’s quality shortening and used in icing and cake recipes. High ratio shortening gives the icing a fine, smooth, and creamy texture without a greasy aftertaste. Solid vegetable shortening may affect the icing consistency and texture.
• Do not whip the icing on medium or high speed after the ingredients are blended. Extra air will be incorporated causing bubbles.
• Dark colors in buttercream icing may deepen upon setting. Allow the icing to set for two to three hours to see true color.
Whipped icing has a light, delicate texture and is less sweet than buttercream. Spread this icing on a cake or use the icing as a delicious filling. This icing is soft, but simple borders can be piped. It is not stable enough for flowers or detailed piping. Cakes are easiest to ice if the icing is used immediately; however, unused icing can be kept in the refrigerator up to four weeks.
Whipped Icing Recipe
• 10 tablespoons (80 g) flour
• 2-1/2 cups (400 mL) milk
• 2 sticks (226 g) butter
• 1 cup (190 g) high ratio shortening
• 2 cups (400 g) granulated sugar
Put the flour in a saucepan. Whisk in the milk. Cook over medium-high heat, stirring constantly until thickened. Cool. Whip the butter, shortening and sugar together. Whip in the cooled flour/milk mixture. Beat for 7 to 10 minutes on high until light and fluffy. Refrigerate unused icing in an air-tight container up to four weeks. Rewhip on low speed.
Yields 7 cups(1.75 L).
Storing Whipped Icing
Iced cake can be kept at room temperature for two to three days.
Cream cheese icing has a delicate richness that makes it delicious on almost any cake. The icing is a creamy off-white color. The cake can be decorated with simple, piped borders using this icing, but the icing is too soft for detailed piping.
Cream Cheese Icing Recipe
• 1 (8 ounce; 224 g) package cream cheese, softened
• 1/4 cup (45.5 g) butter, softened
• 2 tablespoons (31 g) sour cream
• 2 teaspoons (10 mL) vanilla extract
• 5 cups (650 g) confectioners’ sugar
Beat cream cheese, butter, sour cream, and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
Storing Cream Cheese Icing
Unused cream cheese icing can be kept in an airtight container in the refrigerator for two weeks. Cakes with cream cheese icing can be kept at room temperature for one or two days. Keeping the cake in the refrigerator will prolong the shelf life of the cake, but condensation may form on the icing, causing the icing to have a grainy texture.
Ganache is made by mixing heavy cream with chocolate to make a glaze that is satiny and rich. Ganache can be poured over a cake or whipped to spread on a cake. It also makes a delicious filling. This recipe calls for dark chocolate, but ganache can also be made with white, milk, semi-sweet, or bittersweet chocolate. White chocolate is not technically chocolate because it lacks cocoa powder, but the presence of cocoa butter allows it to work similarly to milk, semi-sweet, or bittersweet chocolate. White chocolate can be colored. Use an oil-based coloring to color white chocolate. The cocoa butter content in the chocolate will affect the thickness of the ganache. A couverture chocolate, or a chocolate with a high amount of cocoa butter, is best for ganache recipes. If using a chocolate with a lower cocoa butter content, the amount of cream can be increased. For the richest, best ganache, use real chocolate with cocoa butter, not candy coating, which has various oils. Candy coating is an affordable alternative and may be used, although the quality of the ganache will not be as good.
Ganache Recipe
• 3 tablespoons (42 g) unsalted butter
• 1/3 cup (80 g) whipping cream
• 8 ounces (227 g) dark chocolate
In a heavy duty saucepan, combine cream and butter. Cook on medium heat until it boils. Remove from heat. Add the chocolate and stir until almost all the chocolate is melted. Whisk the ganache until it is thoroughly melted and the icing is glossy. If chocolate has not completely melted, place the saucepan back on the stove. Heat on warm or very low until the chocolate is melted. Pour or spoon over cake.
Yields 1-1/2 cups (375 mL).
Storing Ganache
A cake covered in ganache can be kept at room temperature for one to two days. Unused ganache should be kept in the refrigerator. Ganache can be reheated by placing the ganache in the top pan of a double boiler over warm water. If a whipped ganache is desired, allow ganache to come to room temperature before whipping. Ganache may be reheated in the microwave for 5–10 seconds. Stir, then heat again if necessary, until ganache is desired thickness.
Quality Counts
Chocolate will differ tremendously in flavor, texture, and thickness. The taste and quality of the ganache will depend on the chocolate used. Choose chocolate that is delicious and melts in your mouth when eaten out of the package, and it will make a fantastic ganache.
Royal icing has a variety of uses in cake decorating. It dries very hard, so this is not an appropriate icing for covering a cake. Many projects made with royal icing can be made several days in advance. Flowers piped with royal icing will be lightweight and have crisp petals. Royal icing is used for details on fondant-covered cakes, such as stringwork (page 144), brush embroidery (page 143), and run sugar (page 138). It is commonly used as a “glue” to assemble gingerbread houses. Use either of the following two recipes. Or, if you prefer, commercial premade royal icing mixes are available for convenience. Simply add water to the powdered mix and beat on high for several minutes.
Royal Icing Recipe with Meringue Powder
• 4 tablespoons (50 g) meringue powder
• 1/2 teaspoon (2 g) cream of tartar
• 2/3 cup (160 mL) water
• 8 cups (1.4 kg) powdered sugar, sifted
• 1 tablespoon (12.5 g) gum arabic
In a mixing bowl, combine meringue powder, cream of tartar, and water. Beat on high speed until stiff peaks form. In a separate bowl, stir together powdered sugar and gum arabic. Mix thoroughly and add to meringue. Beat on low speed until ingredients are incorporated, then mix on high speed for several minutes until stiff peaks form. Keep icing covered with a damp towel.
Yields 4-3/4 cups (1.175 L)
Perfecting Royal Icing
• Sifting the powdered sugar is important for piping to keep tips from becoming clogged. Use a sifter with a very fine, mesh screen.
• Royal icing will break down with the presence of grease. Be sure all utensils and bowls are completely grease-free. Piping royal icing on buttercream may cause grease spots to form.
Royal Icing Recipe with Egg White
• 1 pound (0.45 kg) powdered sugar
• 3 large egg whites at room temperature
• 1/8 teaspoon (1.5 g) cream of tartar
Buttercream is a sweet, fluffy icing that is a traditional American favorite. A cake can be iced and decorated in this icing. Buttercream will crust on the outside, but remain creamy on the inside. The consistency of buttercream can be adjusted. Flowers made with buttercream may require a stiffer icing. Add less water to obtain a firmer consistency for piping flowers. Buttercream icing is also available premade at cake and candy supply stores.
Butter cream Icing Recipe
• 1/2 cup (120 mL) high ratio shortening (see tip)
• 4 cups (520 g) powdered sugar, sifted
• 5 tablespoons (75 mL) water
• 1/2 teaspoon (2.5 mL) salt
• 1 teaspoon (5 mL) vanilla flavoring
• 1/2 teaspoon (2.5 mL) almond flavoring
• 1/4 teaspoon (1.5 mL) butter flavoring
In a large bowl, combine ingredients; beat on low speed until well blended. Continue beating on low speed for 10 minutes or until very creamy. Keep the bowl covered to prevent the icing from drying out. Unused icing can be kept in the refrigerator up to six weeks. Rewhip on low speed.
Yields 4 cups (1 L).
Consistency of Buttercream
The consistency of buttercream can be varied for different applications. Thinned buttercream is used to give a cake a crumb coat. Stiff buttercream is used for piping flowers. Add water to thin buttercream or use less water for a stiffer buttercream.
Chocolate Buttercream Icing
A delicious chocolate buttercream icing can be made with the simple addition of cocoa powder. Add approximately 1 cup (110 g) of cocoa powder to the buttercream recipe. The cocoa powder may cause the buttercream to stiffen. Add a small amount of water to achieve the desired consistency.
Other Flavors of Icing
Buttercream is a basic, sweet icing that can be modified in a variety of flavors. Substitute the almond flavor with any extract. Popular extracts are peppermint, lemon, rum, coconut, and coffee. Extracts and flavorings will vary in potency. Add to taste. Some flavors contain color which may affect the tint of the icing.
Storing Buttercream
Cakes that are iced and decorated with buttercream will most likely form a crust. Humidity may affect the icing’s ability to crust. Iced and decorated cakes with buttercream can be kept at room temperature for three to four days. Extreme warm temperatures can cause the icing to soften and melt. Refrigerating iced and decorated cakes with buttercream may cause condensation, making colors bleed.
Perfecting Buttercream
• For a bright white icing, use clear flavorings. Pure vanilla will give the icing an ivory hue.
• Solid vegetable shortening can be substituted for high ratio shortening. High ratio shortening is a shortening produced to replace butter. It is a baker’s quality shortening and used in icing and cake recipes. High ratio shortening gives the icing a fine, smooth, and creamy texture without a greasy aftertaste. Solid vegetable shortening may affect the icing consistency and texture.
• Do not whip the icing on medium or high speed after the ingredients are blended. Extra air will be incorporated causing bubbles.
• Dark colors in buttercream icing may deepen upon setting. Allow the icing to set for two to three hours to see true color.
Whipped icing has a light, delicate texture and is less sweet than buttercream. Spread this icing on a cake or use the icing as a delicious filling. This icing is soft, but simple borders can be piped. It is not stable enough for flowers or detailed piping. Cakes are easiest to ice if the icing is used immediately; however, unused icing can be kept in the refrigerator up to four weeks.
Whipped Icing Recipe
• 10 tablespoons (80 g) flour
• 2-1/2 cups (400 mL) milk
• 2 sticks (226 g) butter
• 1 cup (190 g) high ratio shortening
• 2 cups (400 g) granulated sugar
Put the flour in a saucepan. Whisk in the milk. Cook over medium-high heat, stirring constantly until thickened. Cool. Whip the butter, shortening and sugar together. Whip in the cooled flour/milk mixture. Beat for 7 to 10 minutes on high until light and fluffy. Refrigerate unused icing in an air-tight container up to four weeks. Rewhip on low speed.
Yields 7 cups(1.75 L).
Storing Whipped Icing
Iced cake can be kept at room temperature for two to three days.
Cream cheese icing has a delicate richness that makes it delicious on almost any cake. The icing is a creamy off-white color. The cake can be decorated with simple, piped borders using this icing, but the icing is too soft for detailed piping.
Cream Cheese Icing Recipe
• 1 (8 ounce; 224 g) package cream cheese, softened
• 1/4 cup (45.5 g) butter, softened
• 2 tablespoons (31 g) sour cream
• 2 teaspoons (10 mL) vanilla extract
• 5 cups (650 g) confectioners’ sugar
Beat cream cheese, butter, sour cream, and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
Storing Cream Cheese Icing
Unused cream cheese icing can be kept in an airtight container in the refrigerator for two weeks. Cakes with cream cheese icing can be kept at room temperature for one or two days. Keeping the cake in the refrigerator will prolong the shelf life of the cake, but condensation may form on the icing, causing the icing to have a grainy texture.
Ganache is made by mixing heavy cream with chocolate to make a glaze that is satiny and rich. Ganache can be poured over a cake or whipped to spread on a cake. It also makes a delicious filling. This recipe calls for dark chocolate, but ganache can also be made with white, milk, semi-sweet, or bittersweet chocolate. White chocolate is not technically chocolate because it lacks cocoa powder, but the presence of cocoa butter allows it to work similarly to milk, semi-sweet, or bittersweet chocolate. White chocolate can be colored. Use an oil-based coloring to color white chocolate. The cocoa butter content in the chocolate will affect the thickness of the ganache. A couverture chocolate, or a chocolate with a high amount of cocoa butter, is best for ganache recipes. If using a chocolate with a lower cocoa butter content, the amount of cream can be increased. For the richest, best ganache, use real chocolate with cocoa butter, not candy coating, which has various oils. Candy coating is an affordable alternative and may be used, although the quality of the ganache will not be as good.
Ganache Recipe
• 3 tablespoons (42 g) unsalted butter
• 1/3 cup (80 g) whipping cream
• 8 ounces (227 g) dark chocolate
In a heavy duty saucepan, combine cream and butter. Cook on medium heat until it boils. Remove from heat. Add the chocolate and stir until almost all the chocolate is melted. Whisk the ganache until it is thoroughly melted and the icing is glossy. If chocolate has not completely melted, place the saucepan back on the stove. Heat on warm or very low until the chocolate is melted. Pour or spoon over cake.
Yields 1-1/2 cups (375 mL).
Storing Ganache
A cake covered in ganache can be kept at room temperature for one to two days. Unused ganache should be kept in the refrigerator. Ganache can be reheated by placing the ganache in the top pan of a double boiler over warm water. If a whipped ganache is desired, allow ganache to come to room temperature before whipping. Ganache may be reheated in the microwave for 5–10 seconds. Stir, then heat again if necessary, until ganache is desired thickness.
Quality Counts
Chocolate will differ tremendously in flavor, texture, and thickness. The taste and quality of the ganache will depend on the chocolate used. Choose chocolate that is delicious and melts in your mouth when eaten out of the package, and it will make a fantastic ganache.
Royal icing has a variety of uses in cake decorating. It dries very hard, so this is not an appropriate icing for covering a cake. Many projects made with royal icing can be made several days in advance. Flowers piped with royal icing will be lightweight and have crisp petals. Royal icing is used for details on fondant-covered cakes, such as stringwork (page 144), brush embroidery (page 143), and run sugar (page 138). It is commonly used as a “glue” to assemble gingerbread houses. Use either of the following two recipes. Or, if you prefer, commercial premade royal icing mixes are available for convenience. Simply add water to the powdered mix and beat on high for several minutes.
Royal Icing Recipe with Meringue Powder
• 4 tablespoons (50 g) meringue powder
• 1/2 teaspoon (2 g) cream of tartar
• 2/3 cup (160 mL) water
• 8 cups (1.4 kg) powdered sugar, sifted
• 1 tablespoon (12.5 g) gum arabic
In a mixing bowl, combine meringue powder, cream of tartar, and water. Beat on high speed until stiff peaks form. In a separate bowl, stir together powdered sugar and gum arabic. Mix thoroughly and add to meringue. Beat on low speed until ingredients are incorporated, then mix on high speed for several minutes until stiff peaks form. Keep icing covered with a damp towel.
Yields 4-3/4 cups (1.175 L)
Perfecting Royal Icing
• Sifting the powdered sugar is important for piping to keep tips from becoming clogged. Use a sifter with a very fine, mesh screen.
• Royal icing will break down with the presence of grease. Be sure all utensils and bowls are completely grease-free. Piping royal icing on buttercream may cause grease spots to form.
Royal Icing Recipe with Egg White
• 1 pound (0.45 kg) powdered sugar
• 3 large egg whites at room temperature
• 1/8 teaspoon (1.5 g) cream of tartar
