Brite White Icing
1 cup Brite White
2 cups of shortening
3 Lb. powder sugar.
1/4 tsp. salt
1-2 tbsp clear vanilla
3/4 cup water
In a large mixing bowl, blend the brite white and shortenning. add the remaining ingredients, scrape bowl, whip until icing is light and flufy (about 10 minutes). In high humidity conditions reduce water amount by 1 or 2 tablespoons..
Royal Icing
1/4 cup meringue powder
1/4 tsp. cream of tartar
1 Lb. powder sugar
Water ( more than a 1/3 cup but less than a 1/2 cup).
In a glass or stainless steel mixing bowl, blend the meringue powder, cream of tartar, and powder sugar. Add the water and blend; then whip at high speed until icing is stiff and has lost its glossiness (about 10 minutes).
Never refrigerate
1/4 tsp. cream of tartar
1 Lb. powder sugar
Water ( more than a 1/3 cup but less than a 1/2 cup).
In a glass or stainless steel mixing bowl, blend the meringue powder, cream of tartar, and powder sugar. Add the water and blend; then whip at high speed until icing is stiff and has lost its glossiness (about 10 minutes).
Never refrigerate
Buttercream frosting for cookies
This icing is used for cookie decorating but does not harden like royal icing.
3 T. meringue powder
4 1/2 cups powdered sugar (1 Lb. 3 Oz.)
1/2 cup shortening
1/3 cup water
1 tsp. vanilla or almond extract (clear extract preferred)
Mix meringue with 2 cups of the powder sugar. Slowly add water until well mixed. Turn mixer to high speed and whip until stiff peak form. Add extract. Add remaining sugar ans shortening until whipped well.
4 1/2 cups powdered sugar (1 Lb. 3 Oz.)
1/2 cup shortening
1/3 cup water
1 tsp. vanilla or almond extract (clear extract preferred)
Mix meringue with 2 cups of the powder sugar. Slowly add water until well mixed. Turn mixer to high speed and whip until stiff peak form. Add extract. Add remaining sugar ans shortening until whipped well.
Butter Cream Icing
2 1/2 Lb. powder sugar
1 2/3 cups Sweetex high-ratio shortening
1/4 cup Stay-Ice
2 tbsp. Milk powder
1 cup water
2 tsp. Butter Vanilla flavoring.
Mix sugar, shortening, Stay -ice, milk powder and half the water until smooth. Scrape the sides of the bowl down.
Add the balance of the water and the flavoring. whip until fluffy.
1 2/3 cups Sweetex high-ratio shortening
1/4 cup Stay-Ice
2 tbsp. Milk powder
1 cup water
2 tsp. Butter Vanilla flavoring.
Mix sugar, shortening, Stay -ice, milk powder and half the water until smooth. Scrape the sides of the bowl down.
Add the balance of the water and the flavoring. whip until fluffy.
Wedding Cake Icing
1/2 Cup Brilliant N' White icing base.
2 Cups Cake and Icing Shorting.
2 Lbs. Powdered sugar
3.5 Oz. Water
Mix the Shortening and Brilliant N' White icing base. Add Sugar and Water. Mix on low speed until smooth. Scrape down bowl and mix until desired consistency.
2 Cups Cake and Icing Shorting.
2 Lbs. Powdered sugar
3.5 Oz. Water
Mix the Shortening and Brilliant N' White icing base. Add Sugar and Water. Mix on low speed until smooth. Scrape down bowl and mix until desired consistency.
Chocolate dough / Modeling chocolate
1 Lb. Merckens candy coating
2/3 cups corn syrup.
mix the melted chocolate coating and corn syrup together well. place dough into a ziploc bag. flatten the dough and seal the bag to make the dough airtight. let it set at room temperature for about 3 hours.
2/3 cups corn syrup.
mix the melted chocolate coating and corn syrup together well. place dough into a ziploc bag. flatten the dough and seal the bag to make the dough airtight. let it set at room temperature for about 3 hours.
Dry fondant cream centers
1 Lb. dry fondant mix
2 T. milk or whip cream
6 T. butter
heat butter and milk in a medium saucepan ( do not let boil) add dry fondant at once and combine.
flavor with extracts or fruit icing.
To store: wrap in plastic to keep it from drying out and store in a cool dry place.
filled candies do not need to be refrigerated.
2 T. milk or whip cream
6 T. butter
heat butter and milk in a medium saucepan ( do not let boil) add dry fondant at once and combine.
flavor with extracts or fruit icing.
To store: wrap in plastic to keep it from drying out and store in a cool dry place.
filled candies do not need to be refrigerated.
Easy Marzipan
1 cup almond flour.
1 cup powder sugar.
1/2 tsp almond bakery emulsion.
sift the sugar into a bowl and add the almond flour,mix with a spoon, sprinkle the almond emulsion over the dry mix and blend with a spoon, add water a little at a time using a spray bottle and mix constantly until the mixture comes together and can be pressed into a ball.