OLD FASHIONED CARAMEL ICING | JUST A PINCH RECIPES
I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!
Provided by Renae McVay @tummytickler
Categories Cakes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
- While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
- Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
- Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
- If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!
ROYAL ICING RECIPE | ALTON BROWN | FOOD NETWORK
Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Total Time 7 minutes
Prep Time 7 minutes
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
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ROYAL ICING RECIPE - NYT COOKING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
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- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
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OLD FASHIONED CARAMEL ICING | JUST A PINCH RECIPES
I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!
From justapinch.com
Reviews 5
Category Cakes
Cuisine Southern
From justapinch.com
Reviews 5
Category Cakes
Cuisine Southern
- If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!
See details
ROYAL ICING RECIPE | ALTON BROWN | FOOD NETWORK
Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.4
Total Time 7 minutes
Category dessert
From foodnetwork.com
Reviews 4.4
Total Time 7 minutes
Category dessert
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
See details
ROYAL ICING RECIPE - NYT COOKING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
See details
ROYAL ICING RECIPE: HOW TO MAKE IT - TASTE OF HOME
Curious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish—perfect for decorating! —Taste of Home Test Kitchen
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Reviews 4
Total Time 10 minutes
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Calories 24 calories per serving
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Reviews 4
Total Time 10 minutes
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Calories 24 calories per serving
- In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.
See details
ROYAL ICING RECIPE | ALTON BROWN | FOOD NETWORK
Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.4
Total Time 7 minutes
Category dessert
From foodnetwork.com
Reviews 4.4
Total Time 7 minutes
Category dessert
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
See details
ROYAL ICING RECIPE - NYT COOKING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
See details
ROYAL ICING RECIPE: HOW TO MAKE IT - TASTE OF HOME
Curious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish—perfect for decorating! —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4
Total Time 10 minutes
Category Desserts
Calories 24 calories per serving
From tasteofhome.com
Reviews 4
Total Time 10 minutes
Category Desserts
Calories 24 calories per serving
- In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.
See details
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Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can …
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ROYAL ICING: SUGAR COOKIE ICING THAT HARDENS ...
Oct 07, 2020 · Royal icing can be stored for up to 3 days at room temperature, up to a week in the refrigerator or up to 3 months in the freezer. To store it at room temperature or in the refrigerator, put a layer of plastic wrap over the icing in the bowl so that the plastic is in direct contact with the top of the icing.
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ROYAL ICING WITH MERINGUE POWDER - WILTON
Notes: Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets. Use Meringue Powder: Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can …
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ROYAL ICING RECIPE - MARTHA STEWART
Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may …
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Oct 07, 2020 · Royal icing can be stored for up to 3 days at room temperature, up to a week in the refrigerator or up to 3 months in the freezer. To store it at room temperature or in the refrigerator, put a layer of plastic wrap over the icing in the bowl so that the plastic is in direct contact with the top of the icing.
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Notes: Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets. Use Meringue Powder: Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can …
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ROYAL ICING RECIPE - MARTHA STEWART
Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may …
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Fondant icing can be rolled into shapes to make sweets or used warm and poured into moulds then coated in melted chocolate. It’s often used as an icing or coating for small fruits and is used to ...
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POURED FONDANT ICING - KING ARTHUR BAKING
If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the …
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THE ULTIMATE CARROT CAKE | RECIPES | DELIA ONLINE
Jul 26, 2021 · While the cakes are cooking make the icing by simply whisking the mascarpone, cinnamon, milk (or orange juice) and sugar in a bowl till smooth and fluffy. Then cover the …
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From bbc.co.uk
From bbc.co.uk
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POURED FONDANT ICING - KING ARTHUR BAKING
If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the …
From kingarthurbaking.com
From kingarthurbaking.com
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Jul 26, 2021 · While the cakes are cooking make the icing by simply whisking the mascarpone, cinnamon, milk (or orange juice) and sugar in a bowl till smooth and fluffy. Then cover the …
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