Chocolate Decorators Butter Cream
This recipe makes a creamy and smooth chocolate frosting. It pipes well and gives a good crust after setting out for awhile. Remember to make your cakes the night before for a rich moist flavor. This can be doubled.
1 cup of unsalted butter softened
2 squares unsweetened chocolate
2 Tablespoons light corn syrup
1 pound powdered sugar
2 -4 Tablespoons milk
Place butter in mixing bowl with the paddle attachment. Beat for 2 mins until very creamy. Melt chocolate in microwave or over double boiler. Stir in corn syrup. Add chocolate mixture to the bowl slowly and mix for about 1 minute on low speed until the butter and the chocolate are mixed well. Speed up mixer to #4 and start to add the powdered sugar slowly. When fully incorporated stop the mixer and scrape the bowl. Whip frosting again and add milk until desired consistency. You may not need to use all the mix depending on the humidity.
Marshmallow Fondant
This recipe makes a creamy and smooth chocolate frosting. It pipes well and gives a good crust after setting out for awhile. Remember to make your cakes the night before for a rich moist flavor. This can be doubled.
1 cup of unsalted butter softened
2 squares unsweetened chocolate
2 Tablespoons light corn syrup
1 pound powdered sugar
2 -4 Tablespoons milk
Place butter in mixing bowl with the paddle attachment. Beat for 2 mins until very creamy. Melt chocolate in microwave or over double boiler. Stir in corn syrup. Add chocolate mixture to the bowl slowly and mix for about 1 minute on low speed until the butter and the chocolate are mixed well. Speed up mixer to #4 and start to add the powdered sugar slowly. When fully incorporated stop the mixer and scrape the bowl. Whip frosting again and add milk until desired consistency. You may not need to use all the mix depending on the humidity.
Marshmallow Fondant
You will need a strong mixer with a dough hook. I have made this without a strong mixer..However, there is a lot of kneading required. You will NEVER use any other fondant once you have tried this!!
1 16 oz. bag of mini marshmallows (only Kroger has the 16 oz bags)
1 2 pound bag of powdered sugar
2 Tablespoons of water
1 teaspoon clear vanilla flavor
1 teaspoon clear butter flavor
1 Tablespoon of Glycerin (Michael's has the Wilton brand)
4 Tablespoons (approx.) of veg. shortening
1 gallon size zip lock bag
Grease a large glass bowl with shortening and add marshmallows
add the water to the marshmallows and place in microwave for 1 min and 30 seconds (full power).
Remove and stir to help the marshmallows melt. Add vanilla, butter flavor and glycerin then stir. Place in micro again for 10 seconds. Remove and stir (this is very hot). If you are adding color..This would be the time to add it...stir to mix color.
Grease your mixing bowl with veg. shortening and add 2 pound bag of powdered sugar. Add melted marshmallows and mix with the dough hook for approx. 3-4 minutes.
Grease your clean counter top with veg. shortening and remove your fondant from mixing bowl...Knead the fondant for about 1 minute.
Add a little veg. shortening to the inside of a gallon zip lock bag. Roll fondant into a log shape and place in zip lock bag. Let the fondant rest for at least 1 hour before using.
Any questions...let me know OK. ENJOY
Brooklyn
Crusting Cream Cheese Icing
This is a great tasting butter cream. It crust well and
it smooths like the regular Crusting butter cream.
Ingredients
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs sifted powder sugar
1/2 tsp salt
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs sifted powder sugar
1/2 tsp salt
Directions
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!
*If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
*If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
Butter Cream Frosting
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
Whipped Cream Icing
Ingredients
· 1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Instructions
1 In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Ingredients
· 12 oz Kraft cool whip extra creamy
1/4-1/2 cup Hershey cocoa (unsweetened)
2/3-1 cup powdered sugar
1 tsp vanilla
whole milk
1/4-1/2 cup Hershey cocoa (unsweetened)
2/3-1 cup powdered sugar
1 tsp vanilla
whole milk
Instructions
Whip all ingredients until well mixed and creamy. You may add milk to make desire consistency.
Someone emailed this recipe to me: If you try it let me know how it is!!
I was given this recipe over 25 years ago by a friend and it’s the only icing recipe I’ve ever used. (I actually didn’t know there were other “wedding cake icing” recipes out there!). All measurements are approximate since I’m a “until it looks right cook”. Too thin? Add more sugar. Too thick? Add more milk. Luv the flavor of vanilla? Throw lots of it in there! This icing crusts VERY well and holds up great in extreme heat and humidity (passed the “sat outdoors in 90 degrees in August humidity in Indiana for over 5 hours” test!)
Indydebi’s Crisco-Based Buttercream Icing
Ingredients
· 1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.
Instructions
There’s no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the “sugar-splash” factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
