6. Butter cream
Butter cream icings are light, smooth mixtures
of fat and confectioner’s sugar. They may also
contain eggs to increase their smoothness or
lightness. They are easily flavored and colored
to suit a variety of purposes.
7. Royal Icing
Royal icing, also called decorating or
decorator’s icing, is made with egg whites
and confectioner’s sugar. It is usually hard
and brittle when dry. It is used almost
exclusively for decorative work.
9. Rolled Fondant
6 oz liquid glucose
3lbs icing sugar
3ozs tap water
10. Rolled Fondant
1.Combine gelatin with tap water. Place over boiling
water and stir until dissolved
2.Add glucose and glycerin and continue stirring
3.Add the mixture into a well of 1lb icing sugar
4.Continue adding icing sugar until the mixture
becomes a ball
5.Knead on a surface until icing is elastic and pliable
6.Roll out and use as desired
Boiled icing with the addition of gelatin.
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows
13. Marshmallow Icing
1.Put egg whites, sugar, water and syrup in top of
double boiler. Beat until mixed well.
2.Place over rapidly boiling water. Beat constantly
with electric beater while it cooks for 7 minutes or
until it will stand in peaks when beater is raised.
3.Remove from heat.
4.Stir in marshmallows and vanilla. Beat until they
Foam icing is an old-fashioned cake topping. It is essentially
a sweet meringue, made by heating egg whites in a double
boiler with sugar, and whipping it until light and fluffy. The
egg whites are heated to a food safe temperature of 160
degrees Fahrenheit in the process, which takes about seven
minutes in a double boiler.