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Questions tagged [icing]

A sugary topping for desserts such as cakes and donuts. Icing is generally thinner than frosting, and is commonly translucent. Questions may be about preparing, storing, or using icing, or about techniques for applying icing to a target baked good.

Icing is a sugary topping for desserts such as cakes, donuts, or pastries. It is generally thinner than , and is commonly translucent.

Questions for this tag may be about preparing, storing, or using icing. Questions can also be about the techniques for applying icing to a baked good.

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Is using chocolate instead of royal icing for a gingerbread house more difficult?

Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house. Until now I've used an eggless substitute for royal icing with adequate results, although it's trickier. Am I asking for even more trouble with the…
Pat Sommer
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How to make a frothy icing?

I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from the bakery have. Can I do something to turn my icing into something like that?
Uday Kanth
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How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or adding enough that you can taste the colouring which…
Minnie
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Can you ever make your frosting (or icing) without sugar crunch?

Can you ever make your frosting (or icing) without sugar crunch? I use powdered sugar, as I'm supposed to (mixed it with milk and lingonberry juice), but I still feel those crunchy sugar crystals which I'd like to avoid. You can use more liquid, but…
Sergey Zolotarev
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Can you make butter-cream icing with margerine?

I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle and then add the brew to a pre-mixed bran muffin…
Neil Meyer
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How should I store spare royal icing?

After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days? While dried royal icing is clearly suitable for room-temperature…
Chris H
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Replace icing sugar

Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing sugar?
Do Le Van
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Sugar icing glaze became wet and lost its texture

We made cookies that we glazed with a simple sugar icing. The icing is simple confectioners sugar skim milk almond extract At first the icing was normal and hardened when dry on the cookie surface, but after a few days, it started to get really…
erotavlas
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How can a burned sugar caramel icing be doubled?

My icing recipe yields enough for a three layer cake. It covers between layers, sides,and top of cake. I would like to use 4 layers, so how would I do that? Ingredients are: white sugar, water, butter, milk, white Karo syrup, vanilla. Cook to soft…
Angela
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How can I flavor my ganache?

I am trying to make an orange flavored ganache for an orange hostess cupcake. I'm thinking of using white chocolate chips but I'm afraid the orange flavoring and coloring will make the ganache clomp up. Has anyone tried this or have ideas on how it…
Robin Mitchell
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How can I make frosting without powdered sugar

Milk Frosting. 1 and a 1/2 Cup Sugar, 1/2 Cup milk, 1 tsp Butter. Put in a saucepan stirring constantly until it begins to boil. Let boil with out stirring, until a few drops tested in cold water form a soft ball. Remove from heat. Stir in 1 tsp…
Fenrah Greenleaf
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Cream cheese cupcake icing too sour

How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz packages cream cheese, at room temperature 8 Tbsp. (1 stick) unsalted butter, at room…
Shirley
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Is my vegan icing shelf stable?

I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf stable, considering that all of the individual…
kayk
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Icing Made with Yogurt powder

I am looking into making icing using yogurt powder. My question is, would it still need to be refrigerated after I make it. The ingredients in the product I am look at are nonfat milk solids, whey solids, lactic acid.
Olivia Alfrey
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