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Frosting & Icing Recipes

These frosting and icing recipes are used for decorating cakes, cookies, cupcakes and brownies. The Wonder Cream recipes are an easy way to make cake and cupcake frosting that the professionals use.

Making professional decorators frosting doesn’t have to be expensive or difficult to make. After experimenting with many frosting recipes, we developed an easy and quick way to make the frosting you need to decorate. We call it “wonder cream” because it is like butter cream without the butter, yet wonderful.

White Wonder Cream Frosting

Ingredients:
1 16 oz. tub of store-bought white or vanilla frosting (do not used “whipped” frosting)
1 16 oz. tub (use tub of frosting as your measuring cup) Crisco® shortening (I only use Crisco®)
1 Pound (16 oz.) box of Powdered Sugar
¼ Cup warm water (you may not need to add water if needing a stiff frosting or using extracts)

Flavor Tip: You may add a teaspoon of any clear extract to give your frosting added flavor. Our favorites are vanilla, almond, champagne, lemon, and hazelnut.

How to Make:
Add tub of frosting and shortening into a mixing bowl. On low speed, beat frosting until mixed well. While mixer is still on slow add powdered sugar. Add small amount of warm water until mixture is smooth. Once all mixed together, beat for about one minute longer. Do not over mix. It will create air in the frosting, which makes frosting a smooth cake difficult. If frosting seems stiff, add some more warm water. If frosting seems too runny, add powdered sugar and mix.

Note: When making frosting roses, the frosting needs to be stiff. Add more powdered sugar to get a firm frosting that will create a beautiful flower without drooping on the cake.

Chocolate Wonder Cream Frosting

Ingredients:
White wonder cream frosting recipe (see above)
1 Cup unsweetened cocoa powder
¼ Cup vegetable oil

How to Make:
Mix cocoa powder and oil together to make chocolate syrup. Add to white frosting and beat on low speed for a few minutes. Add powdered sugar if needed to make a firmer frosting.

Cream Cheese Wonder Cream Frosting

Ingredients:
1 tub of cream cheese store-bought frosting
1 ¾ cups Crisco® shortening
1 box powdered sugar (3 ¾ cups)
1 tablespoon warm water

How to Make:
In a mixing bowl combine the frosting and shortening. On low speed, beat the frosting and shortening until mixed well. While mixer is still on, slowly add the powdered sugar. Add warm water and beat until the mixture is smooth. If the frosting seems stiff, add some more warm water. If the frosting seems too runny, add powdered sugar.

Mocha Wonder Cream Frosting


This frosting creates the ivory colored frosting many people like for wedding and anniversary cakes.

Ingredients:
White wonder cream frosting recipe
½ cup instant coffee granules
¼ cup warm water
½ cup powdered sugar

How to Make:
Mix coffee and water together to make coffee syrup. Add to white frosting and beat on low speed for a few minutes. Add powdered sugar if needed to make a firmer frosting.

Chocolate Ganache

3/4 cup heavy cream (keep cold)
1/4 cup butter
3/4 cup semi-sweet chocolate morsels

For the ganache:

·         Heat cream and butter in a saucepan until melted and remove before it starts to boil.

·         Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.

·         Let cool until thick and pourable.

·         The ganache can take a bit to thicken. Just use a wire whisk to stir it every few minutes and keep it smooth

·         Spread as a filling for cake or cupcakes or frost on a cake.

 
 
Royal Icing


This icing is used for cookie decorating or to create designs that get hard to the touch and can be placed on cakes and cookies

Ingredients:
3 tablespoons meringue powder

4 cups powdered sugar
6 tablespoons water
1/2 tsp. vanilla or almond extract (or both)

How to Make:
Beat all ingredients together until stiff peaks form. Add more water to make a glaze or add more sugar to thicken. After decorating, the icing will harden so you can stack cookies for shipping and storage etc.

Caution: This icing dries fast so keep covered with a wet towel or saran wrap until use.

 

Royal Icing (using corn syrup)

4 TBSP meringue powder
Scant 1/2 c. water
1 lb. powdered sugar
1/2 - 1 tsp light corn syrup 
few drops clear extract (optional)

 

In a mixing bowl, stir powdered sugar and meringue powder .  Beat slowly the water, corn syrup and extract. Continue mixing on medium speed till you get soft peaks. Add coloring. Keep icing air tight with plastic wrap over the bowl until ready for use. Royal Icing will dry quickly.  

 

Royal Icing (doesn't make icing rock hard)
 
Ingredients:
5 Tablespoons Meringue Powder
3/4 teaspoon Cream of Tartar
3/4 Cup Warm Water
2 Pounds Powdered Sugar
2 Tablespoons Light Corn Syrup
1 Teaspoon Glycerin
1 Teaspoon clear extract (vanilla, almond etc.)
 
Directions:
 
Use a whisk to mix together the water, meringue and cream of tartar for 30 seconds to get out the lumps.
In a separate bowl, sift the sugar. Add the water mixture to the sugar and mix for one minute.
Add the corn syrup, glycerin, and extract. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes.
Keep covered until use so it doesn't dry out.
 
 
Powdered Sugar Glaze


This makes a nice glaze for cookie decorating but does not harden like the royal icing. If you plan to stack or make cookie bouquets, you need to use royal icing.

Ingredients:
2 lbs. powdered sugar (two 16 ounce boxes)
¾ cup less 2 tablespoons water
1 tablespoon clear vanilla
½ teaspoon clear almond extract
¼ teaspoon salt

How to Make:
In a mixing bowl, add water, extracts and salt. On slow speed, slowly add the powdered sugar. Once all mixed, increase speed of mixer until well mixed and smooth.

Buttercream Frosting for Cookies


This icing is used for cookie decorating but does not harden like the royal icing.

Ingredients:
3 tablespoons meringue powder or 3 egg whites (no yolks!)
4 1/2 cups powdered sugar (1 lb. 3 oz.)
1/2 cup shortening
1/3 cup water
1 tsp. vanilla or almond extract (clear extract preferred)

How to Make:
Mix meringue or whites with 2 cups powdered sugar. Slowly add water until well mixed. Turn mixer to high speed and whip until stiff peaks form. Add extract. Add remaining sugar and shortening until whipped well.

Original Buttercream Frosting


1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon pure vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.

Cream Cheese Option: Make it a cream cheese buttercream by reducing ½ cup butter for one block (8 oz.) of cream cheese.

     
Flavor options- Flavor is unlimited from standard vanilla. Stick with clear extract if you want a true white frosting to start with before coloring.  Orange, lemon zest, citrus extracts, almond, mint extract, and coconut extract are all wonderful options.  In most cases still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring.  For zest, add about 1 teaspoon fresh zest.  For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.

Directions-
* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
* Add salt (if needed).
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.  
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached.  If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.  Continue to beat another minute or so.  The frosting should now be smooth and fluffy.

Troubleshooting-  
* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.  
* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm.  Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up.  If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.  

Faux Fondant Recipe


Go to our "How to Guides" to get step-by-step instructions on how to create this easy to make Faux Fondant. You can purchase the gum paste mix (2 oz. jar) in our online store. You can substitute almond flavoring for any clear extract/flavoring of your choice.

You Need:

1 16 oz. bag of Minature Marshmallows.

2 LB. Confectioners Powdered Sugar (sifted if possible)

2 Tbsp. Gum Paste Mix (we sell a 2 oz. jar)

1 Tbsp. Clear Almond Extract 

How to Make:
In a microwave safe bowl, add marshmallows. Heat for 30 seconds at a time until melted, stirring each time. DO NOT OVERHEAT. Add extract and stir well.

In a large bowl, mix powdered sugar and gum paste well. Make a well with the sugar (see how-to-guide). Pour melted marshmallows into center. Slowly bring powdered sugar into the marshmallow mix, not allowing marshmallow mix to touch the bow.

Keeping kneading the mix until you get a nice dough. If not using immediately, store in an air-tight container until use. It will keep for many weeks.

Add color gels to create many variety of fondant colors.  

Once fondant is made, you are ready to roll it out to create decorations for cakes and cookies. Use cornstarch instead of flour to dust the work surface and rolling pin.

Glossy Look Cookie Icing


There are two ways to get a glossy look to cookie icing. One is adding egg whites (instead of meringue powder) to our royal icing recipe. The other is this wonderful, easy-to-make recipe. The drying time takes twice as long, but the results are beautiful.

Ingredients:
1 Cup powdered sugar
2 Teaspoons milk
2 Teaspoons light corn syrup
1/4 Teaspoon clear extract (vanilla, almond etc.)
Assorted food colors

How-To-Make:
In a small bowl, stir together powdered sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Add food colors as needed.

 Classic Royal Icing using Egg Whites

This icing is used for cookie decorating or to create designs that get hard to the touch and can be placed on cakes and cookies

Ingredients:
4 cups powdered sugar
4 Large Egg Whites

1 Tablespoon Cream of Tartar
1/2 tsp. vanilla or almond extract (or both)

How to Make:
Beat all ingredients together until stiff peaks form.  After decorating, the icing will harden so you can stack cookies for shipping and storage etc.

Caution: This icing dries fast so keep covered with a wet towel or saran wrap until use.

 

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