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 Chocolate Ganache
This is the shiny icing used on European cake shop cakes. Be sure to place your cake on a cooling rack over a plate before pouring the warm ganache over.
2 tbsp cream
90 g (3 oz) dark chocolate, chopped
Warm the cream to just below boiling, then remove from heat. Add chocolate and whisk to incorporate. Pour over cake, taking care to cover sides as well as top. Makes enough for one cake.
7 Minute Fat Free Icing
1 cup Sugar
1/3 cup Water
1/4 teaspoon Cream of tartar
Salt
2 Unbeaten egg whites
1 teaspoon Vanilla
Combine sugar, water, cream of tartar and salt in saucepan. Bring to boiling, stirring till sugar dissolves.
Very slowly add sugar syrup to egg whites in a bowl. Beat constantly with hand mixer till stiff peaks form, add vanilla.
Angel Food Cake Icing
1/3 cup Cornstarch
1/3 cup Sugar
2 cup Milk
1 Egg
2 tsp. vanilla
250 grams Butter
1 cup icing sugar
1 egg Yolk
Mix the cornstarch and sugar. Add milk and egg yolk. Cook until thick, stirring constantly.
Add vanilla. Cool until COLD. Cream the butter and icing sugar. Add cold custard. Beat 20 minutes.
Beat and Eat Icing
1 egg white
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 cup boiling water
Mix egg white, sugar, cream of tartar and vanilla in a small, deep bowl. Add boiling water. Beat to stiff peaks. Spread on cake.
Boiled White Icing
2 cups Sugar
1/2 cup Water
2 tablespoons Light corn syrup
1 dash Salt
4 Egg whites
1/2 teaspoon Vinegar
1 teaspoon Vanilla
1. Combine sugar, water, corn syrup and salt in a saucepan over medium heat, stirring until sugar is dissolved.
2. Wash sugar crystals from side of pan with a pastry brush dipped in water.
3. Boil syrup until a fork when dipped into the syrup and held above the pan will form a thread.
4. While syrup is cooking, beat the egg whites in a large bowl with
electric mixer until foamy. Beat in vinegar and continue to beat until whites form stiff peaks.
5. Pour the hot syrup in a thin stream very slowly into the stiffly beaten whites while continuing to beat the mixture.
Beat until icing is thick and forms soft peaks; beat in vanilla.
Cocoa Fudge Icing
1/2 cup Butter or margarine
1/2 cup Cocoa
3 2/3 cups icing sugar
1/3 cup Milk
1 teaspoon Vanilla extract
In small saucepan over low heat, melt butter. Add cocoa; stir constantly
just until mixture begins to boil. Remove from heat; pour into small mixer bowl.
Add icing sugar alternately with milk, beating to spreading consistency.
Blend in vanilla. Spread icing while warm. About 2-1/4 cups icing.
Variation: Peppermint: Add 1 tablespoon finely crushed peppermint lollies to icing mixture.
Confectioner's Sugar Icing
1/4 cup Unsalted butter
1 tablespoon Water
1/2 cup icing sugar
In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from
heat and let stand until cool, about 5 minutes. Add the sugar to the butter mixture and whisk vigorously until
smooth and thickened, about 1 minute. Use within 5 minutes, or the icing may become too thick to drizzle.
If the icing does become too thick, rewarm it for 2 to 3 seconds over low heat, whisking constantly.
Variations:
Orange flavor: Use 1 tablespoon undiluted thawed, frozen orange juice concentrate in place of the water.
Brown sugar flavor: Add 1/4 cup firmly packed brown sugar to the warm butter mixture and
stir until the sugar dissloves; let cool, then whisk in the confectioner's sugar.
Clove flavor: Add 1/8 teaspoon ground cloves with the confectioner's sugar.
Lime or lemon flavor: Use 1 tablespoon fresh lime or lemon juice in place of the water and
add 1/2 teaspoon grated lime or lemon zest with the icing sugar.
Cream Cheese Icing
120 grams Margarine or Butter
500 grams icing sugar
250 grams Cream cheese
Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread.
Creamy Butter Icing
3/4 cup butter
4 1/2 cups icing sugar -- sifted
1 egg
1 1/2 teaspoons vanilla
milk
Beat butter until light and fluffy; gradually add 1/2 of the icing sugar, beating well after each addition.
Beat in egg and vanilla. Add remaining sugar and enough milk to spreading consistency.
Decorator Icing
8 cups Sifted icing sugar
2 cups Shortening
3/4 cup Milk
2 teaspoons Vanilla extract
1 teaspoon Almond extract
food coloring
Combine all ingredients except food colouring in a mixing bowl; beat at low speed of an electric mixer until blended.
Then beat at high speed 5 minutes or until light and fluffy. Color as desired with food coloring. Yield: 8 cups.
Glossy Vanilla Icing
1/4 cup Sugar
1/4 cup Cream
1 1/2 teaspoons Corn syrup -- light
2 teaspoons Butter or margarine
1 1/2 cups icing sugar -- sifted
1 1/4 teaspoons Vanilla extract (*substitute 3/4 teaspoon rum extract for vanilla if you wish.)
Cook in top of double boiler over simmering heat the 1/4 cup sugar, cream, corn syrup and margarine.
Stir until margarine is melted then remove from heat. Add gradually the sifted icing sugar then the vanilla
extract. Add a few drops more of cream if icing is too thick to spread. Using a spatula, ice top of cake
and allow some of the icing to trickle down the sides. Enough icing to ice top of one 9x5 inch loaf cake.
Irish Cream Icing
1 cup Butter
2 1/4 cups Icing sugar
1/2 teaspoon Salt
1/4 cup Irish Cream liqueur
Using electric mixer, cream butter until smooth; beat in icing sugar gradually, then the salt and the Irish Cream. Beat the icing until light and fluffy.
Lemon Butter Icing
1 teaspoon Lemon rind -- grated
6 tablespoons Butter
3 cups icing sugar -- sifted
1/4 cup Lemon juice -- approx.
1 dash Salt
Add lemon rind to butter; cream well Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately
with lemon juice, until right consistency to spread. Beat thoroughly after each addition. Add salt.
Marshmallow Icing
1 1/2 cups Sugar
3/4 cup Water
3/4 teaspoon Vinegar
3 Egg whites
15 large Marshmallows -- chopped
Combine sugar, water and vinegar in a heavy saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil
and sugar dissolves. Continue cooking, stirring frequently until a fork inserted into the mixture comes out with a thread.
Beat egg whites until foamy. While beating at medium speed, slowly pour hot syrup in a thin stream over egg whites.
Turn mixer to high speed and continue beating until stiff peaks form and icing is thick enough to spread. Fold in marshmallows.
Mocha Fudge Icing
6 tablespoons milk
1 tablespoon instant coffee powder
6 cups icing sugar
3/4 cup unsweetened cocoa powder -- see note
3/4 cup shortening
Heat milk in a glass measuring cup in the microwave or in a small pot on the stovetop until warm. Stir in coffee powder until
it dissolves. Pour sugar into large bowl of an electric mixer. Stir in cocoa powder until well blended.
Pour in milk; beat on low speed until sugar is moistened. Gradually add shortening, beating on medium speed.
When all shortening is incorporated, turn speed to high and beat 3 to 4 minutes longer.
If necessary, add more sugar to thicken icing. Add more milk or water if icing is too thick.
Never Fail Caramel Icing
1 cup Brown sugar
5 tablespoons Oleo or substitute
1/4 cup Milk
1 teaspoon Vanilla
1 cup icing sugar -- +/-
Cook brown sugar, oleo, and milk for 3 minutes. Set aside and cool. Add vanilla.
Add icing sugar gradually; may require slightly more or less.
Old Fashioned Seven-Minute Coconut Icing
2 egg whites
1 1/2 cups fine granulated sugar
5 tablespoons water
1 teaspoon vanilla extract
1 can moist coconut
This icing is enough for a two-layer cake. Put egg whites, sugar and water in the top of a double boiler and mix well.
Place over boiling water and beat with a rotary beater for 7 minutes exactly.
The icing should be shiny and thick. Remove from heat. Add the vanilla and beat a few more turns.
Spread one layer of the cake with icing and sprinkle on some of the coconut.
Cover the top layer and sides with icing and sprinkle with rest of coconut.
Orange Butter Icing
1 tablespoon Orange rind -- grated
1/2 teaspoon Lemon rind -- grated
4 tablespoons Orange juice
2 teaspoons Lemon juice
3 tablespoons Butter
1 Egg yolk -- unbeaten
1/8 teaspoon Salt
3 cups Icing sugar -- sifted
Add orange and lemon rind to fruit juice and let stand 10 miinutes; strain if desired.
Cream butter; add egg yolk and salt and mix well. Add part of sugar gradually blending after each addition.
Add remaining sugar, alternately with fruit juice, until of right consistency to spread. Beat after each addition until smooth.
Orange Coconut Icing
1 1/4 cups Granulated sugar
2 Egg whites
1/4 cup Orange juice -- fresh
1 tablespoon Light corn syrup
1 teaspoon Orange rind -- grated
1 pinch Salt
1 cup Coconut -- shredded/unsweetened
Heat the oven to 350F or 180C. Toast the coconut on a baking pan in the middle of the oven, shaking the pan
occasionally for 10 minutes. Let the coconut cool. In the bowl of a mixer, combine the granulated sugar, egg whites,
orange juice, corn syrup, grated orange rind, and salt. Set the bowl over a saucepan containing 3 inches of boiling
water, and whisk the mixture until it is hot and foamy. Return the bowl to the mixer and beat at high speed for 7 minutes
or until it is cool and holds stiff peaks. If desired press the toasted coconut onto the sides of the cake.
Peanut Butter Icing
2 cups icing sugar -- sifted
1/4 cup cream
1/4 cup butter -- softened
1/2 cup peanut butter
1/4 cup Honey roasted peanut butter
1/2 teaspoon vanilla extract
Cream butter and peanut butter together. Blend in sugar, vanilla, and enough cream to make icing spreadable.
Beat until light and fluffy. Makes sufficient to cover top of a 9" x 13" cake or two dozen cupcakes.
Pineapple Fluff Icing
2/3 cup Crushed pineapple -- drained
2 cups Sugar
3 Egg whites
1/4 teaspoon Light corn syrup
1/2 cup Crushed pineapple -- drained
Combine 2/3 cup pineapple, sugar, egg whites, and corn syrup in top of double boiler, beating with rotary egg beater
until thoroughly mixed. Place over rapidly boiling water, beat constantly, and cook 7 minutes, or until icing stands in peaks,
Remove from boiling water and continue beating until thick enough to spread, about 4 minutes.
Fold in 1/2 cup pineapple, which has been dried thoroughly between paper towels.
Makes enough icing to cover tops and sides of two 9" layers.
Shiny Fudge Icing
1/2 cup white granulated sugar
1/4 cup water
2 tablespoons light corn syrup
120 grams unsweetened chocolate -- coarsely chopped
3 tablespoons unsalted butter -- softened
2 cups sifted icing sugar
2 tablespoons very hot water
1 teaspoon vanilla
Combine sugar, 1/4 cup water and corn syrup in a medium saucepan. Stir briefly, cover and bring to a slow boil.
Remove lid and brush sides of saucepan occasionally with clear water to prevent crystals from forming, then replace lid.
When sugar is completely dissolved, simmer syrup about 3 minutes.
Remove from heat; add chocolate all at once, stirring constantly with a metal spoon until the chocolate is dissolved.
Beat the butter into the chocolate mixture, then add icing sugar alternately with hot water, dividing the
sugar into two parts and the water into two parts. Blend in vanilla; beat again until smooth and shiny.
Set pan in a shallow saucepan filled with 1/2 inch to 1 inch water.
This icing tightens quickly, so it must not be prepared too far in advance,
and then should be kept slightly warm to keep it pourable.
If icing is still too thick, add a bit more hot water.
Do not let the icing become excessively hot or it will be too fluid.
Yield: Enough to fill and frost top and sides of two or three 9-inch layers.
White Chocolate Icing
125 grams White chocolate
3 tablespoons Flour
1 cup Milk
1 cup Sugar
1 cup Butter or margarine
1 1/2 teaspoons Vanilla
Melt chocolate in top of double boiler. Stir flour into chocolate. Add milk a little at a time and blend well. Cook over medium heat
stirring constantly, until very thick. Cool completely. In a large bowl, beat sugar, butter and vanilla until light and fluffy.
Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
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