Time 10m Yield 8 cups. Number Of Ingredients 6 Steps:
In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners’ sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.
Time 10m Yield yields about 4 1/4 cups icing, enough for 24 cupcakes Number Of Ingredients 5 Steps:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.
Yield 16 Number Of Ingredients 6 Steps:
In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water if needed. Turn mixer to the highest speed and beat for 15 minutes.
Time 20m Yield 3 cups Number Of Ingredients 6 Steps:
Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups. Hitech Cooking.
More about “bakery shop icing recipes”
Yield 10 Number Of Ingredients 6 Steps:
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy. Note: This icing will appear curdled at first, but continue beating and it will become smooth.
