Fluffy Icing

I thought I would put all my icing recipes into one spot.

This icing I used on my 2013 Christmas cakes and used for batch of a gingerbread cupcakes to use the rest of the icing. A smooth cream cheese flavour.

NOTE: for a salted caramel cream cheese icing, don’t add the rum and instead add 1/2 c of salted caramel sauce.

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Rum Cream Cheese Icing

Ingredients

  • 1/2 c butter softened
  • 8 ounces 1 brick cream cheese, softened
  • 3 c icing sugar
  • 1 1/2 tbs rum

Instructions

  • Cream butter and cream cheese together until fluffy and soft.
  • Add icing sugar a cup or so at time until well blended
  • Add rum and mix well

This icing is super light. The flavour comes from whichever flavour of pudding you use. Wonderful on a rich chocolate cake. Not a super sweet icing.

Fluffy Icing
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Fluffy Pudding Icing

Ingredients

  • 2 packets Dream Whip powder
  • 2 cups milk
  • 1 large package of jello pudding

Instructions

  • Use a hand mixer on low speed to blend, then beat on high for 4 minutes until stiff peaks form. Stick in fridge for approximately 30 minutes, giving a quick beat to fluff up before putting on your cake.

Notes

Note that this is NOT a firm icing! Best to hold off icing cakes as late as possible. It does not hold sprinkles or toppings well, and if let to sit on the icing, they will get a "melted" look. Store the cake/cupcakes in fridge.

This icing is 90% of the above recipe. Just as fluffy and light, but no Dream Whip. I had to make it with whipping cream due to a lactose intolerance.

Whipped Cream Pudding Icing
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Whipped Cream Pudding Icing

Ingredients

  • 4 cups whipping cream
  • 1/3 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 170gm box of instant pudding mix
  • 1 tablespoon dark cocoa powder**

Instructions

  • In a stand mixer (or use a hand mixer if desired*) add the vanilla extract, icing sugar, and whipped cream and start whipping on low.
  • As it begins to thicken, add the pudding mix and cocoa powder if using.**
  • Increase the speed to medium, then high until very stiff peaks form.
  • Refrigerate any leftover cake.

Notes

* I liked using the stand mixer due to the bigger bowl size.
** Add cocoa powder to chocolate or fudge instant puddings to give it extra chocolately richness.

This icing is makes a silky fluffy buttercream style icing. Used on the Waldorf Astoria Cupcakes.

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Boiled Icing

Ingredients

  • 1/4 c flour
  • 1 tsp salt
  • 2 c milk
  • 2 c 4 sticks unsalted butter, softened
  • 2 c granulated sugar
  • 1 tbsp vanilla extract

Instructions

  • In a large saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium heat and and whisk in remaining milk and salt. Whisk constantly until mixture is thick and paste-like - AND SMOOTH. Remove from heat and let cool completely.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine butter and sugar. Beat until light and fluffy. Add vanilla and mix well.
  • Beat cooled flour mixture into the butter mixture on high speed. Beat for several minutes (6-10) until sugar granules have dissolved and the mixture is super silky and fluffy. You can check this by rubbing a little between your thumb and forefinger.
Rum Buttercream Icing
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Buttercream Icing

Ingredients

  • 2 ½ sticks unsalted butter room temperature
  • 2 ½ cups icing sugar sifted
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 2 tbsp whipping cream

Instructions

  • In a stand mixer with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
  • Add icing sugar in thirds and salt; beat at medium-low speed until mixed. Scraping down as required.
  • Add vanilla, orange extract, and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
  • Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Notes

Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.
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Cream Cheese Drizzle

Ingredients

  • 4 oz cream cheese room temperature (1/2 brick)
  • 1/2 c powdered sugar
  • 3 to 4 tbsp dark spiced rum

Instructions

  • Beat cream cheese until very creamy
  • Beat in powdered sugar until well blended
  • Add rum until thickness desired

Used on the pumpkin bread pudding. Was an excellent glaze!

 

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Rum Butter Glaze

Ingredients

  • 1 c sugar
  • 1/4 c butter
  • 1/2 c rum
  • 1/2 c cream

Instructions

  • Slowly bring all ingredients to a gentle boil in a sauce pot. add a mix of about blended 1 tbs cornstarch and cold cream and let thicken a bit. Serve with slices. (Can be reheated easily in microwave.)

 

SEVEN MINUTE ICING

Untested so not put into a recipe format yet.

1 1/2 c sugar
2 tbsp light corn syrup
6 large egg whites
1 tsp vanilla extract

Instructions
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

 

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