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.
Rum Cream Cheese Icing
- 1/2 c butter softened
- 8 ounces 1 brick cream cheese, softened
- 3 c icing sugar
- 1 1/2 tbs rum
- 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 Pudding Icing
- 2 packets Dream Whip powder
- 2 cups milk
- 1 large package of jello pudding
- 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.
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
- 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**
- 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.
This icing is makes a silky fluffy buttercream style icing. Used on the Waldorf Astoria Cupcakes.
- 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
- 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.
- 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
- 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.
Cream Cheese Drizzle
- 4 oz cream cheese room temperature (1/2 brick)
- 1/2 c powdered sugar
- 3 to 4 tbsp dark spiced rum
- 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!
Rum Butter Glaze
- 1 c sugar
- 1/4 c butter
- 1/2 c rum
- 1/2 c cream
- 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
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.