T&T favorite icings that can be piped? Can't beleive we haven't done this...

M

mariadnoca

Moderator
For me cake is a delivery system for icing, so taste is big.

It's been years, lets face it - decades, since I made/piped cakes and I have no idea where my old recipe is. I did a search and didn't see any T&T icings.

Could you share your go to favorites?

(For my current project I need something that can sit out overnight unrefrigerated, but we should have a thread on great icings!)

FYI, for those of you who work with icing, I love the break on the petal edges on this icing at the link and wondered if it were by design, or accident of stiff icing.

http://camillestyles.wordpress.com/2010/03/11/one-year-wow/

 
Almost all cream cheese icing pipes well. I can't find mine right now bot

Old-fashioned cooked fudge ones do too when they have cooled.

 
I'll post my later (Medrich & Beranbaum) but I think those cupcakes may be fondant

petals rolled and individually built.





 
Really? Yeah maybe...and a question about sitting out overnight at rm temp...

Hum, you may be right. Personally, I wouldn't want to bite into a wad of that though.

I found this link to some blogger top favorite icings that has some great resources, but the more I read/look online for recipes the more I'm getting concerned about the ability to ice the day before. For example Italian Meringue Buttercream, which says it's Martha Stewart's go to wedding cake icing, but also says use immediately or it gets melty. Melt-y doesn't sound like it will hold up to rm temps overnight.

None of the recipes I'm seeing everywhere seem to address if they need to be kept in the fridge or not. Which could lead me into a disaster ...

http://bestfriendsforfrosting.com/2012/01/16-favorite-frosting-recipes-from-popular-dessert-bloggers/

 
Oh looky at these awesome piped cupcake flowers! Would love to try this!

Go to the link, then watch the video (so you'll have the recipe too). Not only do these look beautiful and prettier than most buttercream icing options I've seen (w/o using a rose nail), they appear to be super easy too.

Interesting side note: I found these after someone posted they tried them, and failed, because the so called "best buttercream ever" recipe they tried, and used for this, was too soft so produced a fail. The post was on: lesson learned, when the CIA gives you a recipe to use - don't ignore it. (Still didn't say if if it needs to be in the fridge though - gah! How can one determine this?)

http://www.ciaculinaryintelligence.com/2007/05/a-cupcake-bouquet-for-moms-special-day.html

 
From my reading, almost all wedding cakes that need to sit out use a shortening-base icing.

Shirley Corriher uses a white-chocolate cream-cheese icing and leaves out most of the butter when the wedding cake will be outside.

For the library cupcakes I made my mom's torte icing (flour-based) and used butter instead of Crisco (thanks, Sandi in Hawaii!). It's made like a pate choux recipe...cooked flour-based is added to fat and regular sugar instead of eggs. Whips up and pipes beautifully and it's not overly sweet.

It held up for hours at the luncheon.

The only problem I had there was the flour. This was the first time I tried this big of a batch (for 60 cupcakes) and I didn't check first that all of the flour was absolutely incorporated. So tiny bits clogged my small piping tip. I had to switch to a large opening and then everything was fine.

http://www.eatdotat.com/swap/forum1/186599_Library_volunteer_appreciation_luncheon_2012

 
I took a cake decorating class in 1990 and was given these icing recipes. I've used them

successfully since then.

BASIC DECORATOR ICING (from Donna Wilson, the class instructor.)

Will keep 6 months in refrigerator & indefinitely in the freezer. Mix together:

1 cup Crisco (or you can use half Crisco & half butter)
2-1/2 lbs pure cane 10-x powdered sugar, i.e., confectioners sugar
1 teaspoon salt (dissolved in 1/4 cup hot liquid, i.e., water. Donna uses popcorn salt as it dissolves faster. You could also use milk or cream--half & half or whipping--instead of the water.)
1 teaspoon butter flavoring
1 teaspoon white vanilla flavoring
1 teaspoon white almond flavoring*

You may have to add as much as 3/4 cup more cold liquid, depending on the brand of powdered sugar you use. You will need to add more than the 2 lbs called for to stiffen the icing if you will be using it for piping flowers. Made with water, this icing will keep almost indefinitely. If made with milk or cream, icing must be refrigerated and will not keep as long. Store icing in a covered plastic bowl.

Notes from Donna: 1) I always use water so there is no chance of spoilage. 2) Donna used 1/4 cup hot water in which she dissolved the popcorn salt and added 1/2 cup cold water for the total amount of liquid in her Basic recipe. *3) You can substitute 1 teaspoon complement flavoring for the 1 teaspoon almond flavoring--this will give a light citrus flavor. You can find complement in any cake decorating or candy supply store.


CHOCOLATE DECORATOR ICING
1/4 to 1/2 cup unsweetened cocoa (approximately)

Add cocoa to above recipe. You will probably need to add a small amount of additional liquid. This icing is a light brown in color and will dry darker. If a darker brown is needed, a little brown food coloring may be added.


GERRI'S DECORATOR ICING (Gerri Strietelmeier was the owner of the Party Mart supply store where this class was held.)

4 lbs powdered sugar
2 cups Crisco
5 ounces Milnot
5 ounces water
2 teaspoons vanilla
1/2 teaspoon almond flavoring
1 teaspoon salt

 
So do you think it would hold up made a day ahead and sit out?

The event starts early enough I don't want to try icing the same day. You mention subbing the crisco for butter and they held up.

My house should stay around 75, but could turn down the air if needed. Late Sept is normally hot, but normal weather these days is who knows, but it was 85 yesterday - is that hot enough I should go all crisco? (I worry about it tasting like grocery store icing.)

 
Yes, w/ all Crisco & water 4 the liquid, U don't have to worry about heat making your icing droop or

any heat turning the icing rancid.

 
In an A/C house: yes...I believe it would be fine. My former "standard" chocolate icing had this

much butter and I never refrigerated it. And I never lived in an A/C house until Florida.

A few cupcakes sat in the library auditorium from 11:00 am until 2:00 pm when we were finished cleaning up. That room was close to 85 degrees because guests kept opening the outside doors and leaving them open. My 100% buttercream icing on the carrot cake got really really soft, but these flour-based ones didn't. And the carrot cake had been in the frig all night right up until delivery, so that butter was firm.

For peace of mind, you might try using a 50:50 ratio...that will let the butter flavor show through while lowering the overall melting temperature.

 
Alice Medrich's Buttercream (from Cocolat)

2/3 C sugar
1/3 C water
1/8 tsp cream of tartar
1 whole large egg
1 egg yolk
8 oz of unsalted butter, slightly soft.

Add sugar, water and tartar to small pot. Cook until syrup reaches 242 degrees. Pour into heat-proof glass container to stop cooking.
Meanwhile, back at the ranch, beat the eggs until thick and pale.
SLOWLY pour the hot 242 degree sugar down the sides...NOT in the beater or all Levels of Dante's Inferno will break out.
Continue beating until THE BOWL and mixture cool to room temperature. Don't even think about adding the butter while this mixture is warm. Or if you do, don't call me (202-555-HELL) when it curdles on you.
Add butter one tablespoon chunk at a time until smooth and spreadable.

Freezes well (unless you're already in Hell.)

 
Chocolate version:

Melt together.
10 oz chocolate (I use 54%) chopped small
1/4 C + 1 TBL water

Cool to barely lukewarm (on the cooler side)

Fold by hand into the buttercream described in the post above.

(I typically whip more butter into this batch)

 
There is enough liquid with the chocolate to stop that. Seizing happens

when either cold liquid is added to hot melted chocolate or when there isn't enough liquid (hot or cold) to liquify the chocolate molecules. A good visual I read once was licking your finger and sticking it in sugar. The sugar sticks but doesn't melt and it remains gritty (seizing). However, if you pour enough water in, the sugar melts and it won't be gritty.

Alice also says if you want lighter buttercream, whip it in rather than stirring it in manually. That's what I do if I need to stretch the icing amount. That and add more butter. This recipe can take that.

 
Rose Levy Beranbaum's Neoclassic Buttercream

6 large egg yolks
3/4 C sugar
1/2 Karo
2 C butter, unsalted, room temperature
Optional: flavoring liqueur 2-4 TBL

Beat egg yolks until light and pale

Heat sugar and Karo in a small pot until entire top surface is covered with large bubbles. Immediately pour into a greased heat-proof glass container.

Slowly add a bit of sugar syrup, beat 5 seconds, add a bit more, beat 5 seconds, add the rest. Beat until completely cool. (I add ice packs around the metal mixing bowl to help cool quicker.)

Only when cool do you add the butter and flavoring. Keep in airtight bowl. Bring to room temperature to use. Freezes well.

 
Buttercream Dream Icing (2/3rd butter and 1/3 shortening)

This was what I used in my attempt of best of both worlds and still stand up to an outdoor setting (in the shade; approx 75-80F, but tested well in my sunroom up to 90F, in the shade over several hours)

Buttercream Dream Icing

Yields 4 cups


Ingredients
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk

Method
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

http://therepressedpastrychef.com/2008/5/19/buttercream-icing/

 
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