Bakery Icing Recipes
BAKERY FROSTING
This recipe makes it easy to capture the fabulous flavor of cakes from the best bakeries. A big batch of this sweet frosting keeps for 3 months in the refrigerator. -Barbara Jones, Tower Hill, Illinois
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 305 calories, Fat 17g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE BAKERY ICING
My grandmothers (Mammaw) recipe! This icing is SOOOO good! Great for a birthday cake! It has vanilla and almond flavoring in it which gives it a nice, different flavor! Everyone that has this LOVES it!
Provided by robingracejohnson
Categories Dessert
Time 10m
Yield 1 batch of icing, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg white with mixer until stiff.
- Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand.
- Cream together then add powdered sugar gradually to creamed mixture.
- Add 2-3 tablespoons of milk or enough to make it desired icing consistency.
Nutrition Facts : Calories 302, Fat 17.1, SaturatedFat 4.9, Sodium 5.4, Carbohydrate 37.8, Sugar 37.1, Protein 0.3
BAKERY ICING
Make and share this Bakery Icing recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mix Crisco and sugar.
- Add egg whites and beat well.
- Add remaining sugar and flavoring.
Nutrition Facts : Calories 1059.8, Fat 51.5, SaturatedFat 15.6, Sodium 347.1, Carbohydrate 149.9, Sugar 147.4, Protein 3.6
MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING
From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.
Provided by Susan Campos
Categories dessert
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.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 12 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 59 grams, TransFat 0 grams
KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING
This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 4 cups (approx)
Number Of Ingredients 8
Steps:
- In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
- Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
- Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.
AUTHENTIC NO REFRIGERATION BAKERY FROSTING/ICING
A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat the shortening creamer and extracts.
- Gradually beat in the confectioners sugar.
- Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
- Add in food coloring until the desired shade is achieved.
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