I'm going to share with you one recipe for icing that totally wipes out the competition. This is my own variation on the regular icing for any cake, Buttercream. Most classes, recipe's, etc. call for standard ingredients, this one is almost the same with a few variations.
Start with the shortening, use pure white shortening, remember any tinge of color will show up in the end product, unless, of course, you want an off-white color. Then whip it for at least 3 minutes, by doing this you're adding air into the shortening, and increasing volume. Add to this the egg whites or meringue powder mix along with salt, and flavoring.
Here comes the "secret" ingredient! Unless you really, really, really want to taste all that sugar........only use clear colored almond extract! For some reason, and I'm assuming that it's just fooling your nose vs tastebuds, you "think" you're eating less sugar!
Add the powdered sugar alternating with cream or milk and again whip for and additional 5 to 8 minutes, be careful to watch for large air holes, that's when you've almost whipped it too long. It's still good, you may have to frost your cake a little more carefully.
I've used this recipe for years, especially when teaching cake decorating and both my students and clients think it's the best icing around.
Here's the list:
1 1/4 c. shortening
11 1/2 c. sifted confectioners' sugar
4 T. meringue powder
3/4 t. salt
1 1/4 t. clear almond extract
2/3 c. cream or milk
(You can substitute egg whites for the meringue powder, cut back on the liquid and add 1/4 t. cream of tartar)
Use this recipe for frosting, if you need it for borders or decorating, cut back on the liquid so it's a thicker icing and will hold the shape of whatever your making. Or if you've gotten this far and need it, you still can add 3-4 T. of powdered sugar to stiffen it back up.
Hope you enjoy it as much as I do.
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