Let’s take a walk down sugar lane shall we? Just pretend candy land exists and we are all going to visit! But let me warn you once we arrive, you may not want to leave. Don’t say I didn’t warn you. Here’s a quick definition of Icing vs. Frosting. Did you even know there was a difference? Well there isn’t! The words are interchangeable. My blog makes you smarter (or is it more smart?), you’re welcome.
Frosting/Icing: A sweet glaze often made with sugar, butter, water, and egg whites or milk, often flavored and cooked (although it can be uncooked). It’s used to cover or decorate baked goods, such as cakes or cookies and can range from thick to thin.
I am EXTREMELY picky about icing (yes I call it icing and not frosting). I do not like really sweet icing. So that takes buttercream out of the running for winner of the “my favorite icing” award. It’s hard to believe because I adore all things butter. It stands to reason that when you combine the word butter with the word cream that it would be my all time favorite…sorry to disappoint. Buttercream icing is very popular go to any grocery store and look in the bakery 99% of the cakes you will find are iced with buttercream. Most people I know are very fond of buttercream, it is just way to sweet for me. I snagged this recipe from wilton.com. If buttercream is for you here is how you make it.
½ cup solid vegetable shortening (aka Crisco)
½ cup butter
1 tsp vanilla extract
4 cups shifted confectioners’ sugar
2 tablespoons milk
In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Let me offer you some advice. When a recipe says beat on medium speed FOLLOW THE DIRECTIONS! I was in a hurry during my last icing adventure and forgot to turn the speed down. When you put your confectioners’ sugar in on high speed a cloud of white will occur covering every possible place in your kitchen. 7 years from now you will still be finding white powder to clean up.
I have two favorite icings. They are cream cheese icing, and whipped icing. Cream cheese icing has a twang to it and I love love love it! Another fact about cream cheese icing, you can use it as a fruit dip. Cream cheese icing is most commonly used on Red velvet cake, Carrot cake, Pumpkin Rolls, and often on a chocolate cake. It pairs well with fruit so I use it on a strawberry cake I make during the spring and summer months. It is very easy to make and holy cow it is GOOOOOOOD. Here is a recipe I use.
1 block of cream cheese softened
1 stick of butter softened
4 cups of confectioners’ sugar
1tsp vanilla extract
Combine sugar, vanilla and butter in mixing bowl and cream them together. On low to medium speed add sugar. Mix until creamy and thick.
One thing I like about cream cheese icing is you have the control over how sweet and how thick you like it. If you want a thinner icing to use as a glaze or a dip add less sugar. If you want a sweeter and thicker icing then add more sugar. You have all the power! Enjoy that feeling it will rarely ever happen.
I do not have a great recipe for whipped icing. I have tried several “from scratch” recipes and they ended up gag worthy and far from anything relating to icing. But I do have the next best thing! Unlike creamcheese and buttercream icing you can’t go to the cake isle and buy a container of whipped icing. At least not the kind you will find on bakery cakes (and that’s the only kind I will have). However if you go to the section in wal-mart (I’ve never been able to find it anywhere else) where the wedding cake supplies are, typically its around the flowers and fabric. Look for a box that resembles what a cake mix looks like and you will find “Wiltons whipped icing”. Buy it! Take it home, bake a cake and follow the directions on the box. I’ll go ahead and tell you now all you have to have is a mixer and water. This icing tastes just like bakery icing and it's easy as pie! Speaking of pie I happen to like cake better.
I’ve not even broken the surface of the many different icing that are out there. I feel that these three are very popular and if you ever wanna get out of the box and make an icing from scratch this should be of some help. So get to baking! Just don’t bring me any of the finished products because I’m dieting. Boo.
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