Basic Cake Icing Recipes
For Your Baby Shower Cake

Try one of these delicious basic icing recipes for your baby shower cake. Making your own baby shower cake? If so, whip up delectable icing favorites using the recipes below!




Master The Basics First

icing-recipes-buttercream-icing

Buttercream Icing Recipe

A Buttercream Icing Recipe is perfect for spreading or decorating. You can make it the ideal consistency you need just by adding light corn syrup, water or milk. It can also be stored in an airtight container in the fridge for up to two weeks!

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk

Makes: About 3 cups of icing.

Instructions:

(For Medium Consistency)

In large bowl, cream shortening and butter 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 bowl 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. Re-whip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor.

Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.




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icing-recipes-royal-icing

Royal Icing

< This smooth, hard-drying icing is perfect for making decorations that last, such as icing flowers, string work and decorations on a wire, lace/filigree work and run-out designs. It’s also used for covering a cake board. Decorations can be made ahead of time, stored in airtight containers, then assembled quickly and easily on the cake the day you make it. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

Ingredients:

  • 3 tablespoons Meringue Powder
  • 4 cups (about 1 lb.) confectioners' sugar
  • 6 tablespoons warm water

Makes: About 3 cups of icing.

Instructions:

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

For stiffer icing use 1 tablespoon less water.

When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.




icing-recipes-choclate-buttercream-icing

Chocolate Buttercream Icing Recipe

Similar to the White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading. Easily made thicker or thinner by following the handy tips below!

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 3-4 tablespoons milk

Makes: About 3 cups of icing.

Instructions:

For Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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 bowl 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.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.




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