Cake Icing Recipe

[vampella]

I need an amazing cake icing recipe. My daughters 4th b-day is 2 weeks away and I want her first gluten-free b-day cake to be amazing.

TIA,

Char

[Kibbie]

I need an amazing cake icing recipe. My daughters 4th b-day is 2 weeks away and I want her first gluten-free b-day cake to be amazing.

TIA,

Char

I have 2 Depending on what you like:

My Grandma's Choclate Icing:

Makes 6 cups

24 ounces semisweet chocolate morsels

4 cups heavy cream

1 teaspoon light corn syrup

Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly, until thick. Remove from heat. Stir in corn syrup. Transfer to a bowl metal or glass works best. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes.

White Frosting (Betty crocker or Betterhomes cook book has this recipe) (You can add food coloring to this or even a different flavor if you like)

Makes about 8 cups

1 1/2 cups sugar

2 tablespoons light corn syrup

6 large egg whites

1 teaspoon pure vanilla extract

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160

[holiday16]

I have one that I love that's not so sweet. It's a bit different in that you use a flour/milk mixture which you boil and then cool. Butter, sugar and vanilla make up the rest of the ingredients. Very rich, but it's my favorite icing. Not sure how well it would work for kids, but we've always had success with it. The original recipe calls for flour, but I use cornstarch and while not as fluffy it's still good.

1 1/2 c. milk

8-9 T. cornstarch

1 1/2 c. butter

1 1/2 c. sugar

1 1/2 t. vanilla

Combine cornstarch and milk in saucepan (add milk gradually to cornstarch while stirring to prevent lumps). Cook until thick. Refrigerate until completely chilled. In mixing bowl, beat butter, sugar and vanilla till creamy. Add chilled milk/cornstarch mixture and beat for 10 minutes. Frost cooled cake.

I have a Bosch mixer that works great for this icing, but it does not work at all with my KitchenAid so depending on what you have it may work best to mix with a hand beater for the 10 minutes. It's good room temperature, but I think it tastes better chilled since then the butter firms up. The original recipe calls for half butter half shortening, but I always use butter and I'm not sure if it would taste as good.

[happygirl]

Buttercream Icing, made on every single cake in my house growing up (never had a storebought cake!) as well as my wedding cake (I asked my mom to make our cake, too---I couldn't have eaten someone else's cake on my big day. Good thing....3 months later, diagnosed with Celiac).

But her icing is naturally gluten free. It is from Wilton's recipe.

Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup butter or margarine*

1 teaspoon Clear Vanilla

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk (you can also use water, which is what we use)

Cream butter and shortening 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 icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

You can also add flavors to it.....or food coloring. We love mint, peppermint, almond, etc.

[celiacgirls]

I've also been using the Wilton recipe lately. It is so good! I use 1 cup of shortening instead of half butter.

For chocolate, you can add 3/4 cup cocoa and 1 - 2 T of water.

Add extra water to thin to the right consistency.

You can also add a pinch of salt to cut the sweetness a little.

[FeedIndy]

I use the Wilton recipe too, but I have modified it a bit for my taste and preference.

1 c. shortening

1/2 tsp clear vanilla

1/2 tsp butter flavoring

2-3 Tbs water

1 lb powdered sugar

Cream the first 4 ingredients, then add powdered sugar slowly. With the use of water and no egg white, this has a longer storage time. Just keep it airtight as it can dry out. You can also add water as necessary to thin for easier spreading.