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We're shipping FAST! Order today and receive your package in 2-5 days (except Sundays!) Frosting & Icing Recipes These frosting and icing recipes are used for decorating purposes. The Wonder Cream recipes are an easy way to make decorator frosting that the professionals use by purchasing store-bought frosting and adding a few extra ingredients to give it more stability and flavor.
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.
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.
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.
Butter Lovers Frosting
Ingredients:
2 sticks unsalted softened butter
4 Cups (1 pound) powdered sugar
2 Tablespoons heavy cream or milk
1 Tablespoon pure vanilla extract
Pinch of salt
How-To-Make:
In a mixing bowl combine butter, sugar, extract and cream and salt. On low speed mix frosting until sugar is moistened. Increase speed to medium level. Stop mixer to scrape bowl. Keep beating until smooth and fluffy- about 5 -8 minutes.
Chocolate Buttercream: Mix ¾ cup unsweetened cocoa powder to ¼ cup vegetable oil. Stir until a chocolate paste. Add to butter lovers frosting until thoroughly mixed. You may need to add more powdered sugar if the frosting is too soft for decorating.
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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