ISO: ISO, favorite icing for pastry bag piping/decorating cakes

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mariadnoca

Moderator
How is it we don't have any posted in the T&T?

Buttercream

Royal

Whatever

I promised I'd help a friend and I have several recipes but honestly it's been so long since I've done this I can't recall which one was my favorite!

 
I've had good luck piping this original Red Velvet Cake Icing

Since it is stabilized with the cooked flour/milk you can use real butter without the problem of the butter melting out of the frosting from the heat of your hands. Also, some of the cooked French buttercreams that people have posted here sound terrific. I think the instructions on King Arthur's website on their beautiful cookies is a good refresher on royal icing

Frosting:

3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

http://www.kingarthurflour.com/blog/2009/11/09/new-year-new-cookies-its-all-in-the-details/

 
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