Best 3 Candy House Decorator Icing Recipes
Indulge in the magical world of candy houses with our diverse collection of decorator icing recipes. From classic royal icing to innovative buttercream and meringue-based options, this article offers a treasure trove of icings perfect for adorning your gingerbread houses, cookies, and other sweet creations. Explore the smooth and glossy royal icing, known for its quick drying time and ability to hold intricate details. Discover the rich and creamy buttercream, a versatile icing that can be flavored and colored to match any theme. Embark on a culinary adventure with the delicate and airy meringue-based icings, ranging from the crispy Italian meringue to the fluffy Swiss meringue. Whether you're a seasoned baker or a novice enthusiast, our decorator icing recipes will guide you in creating stunning and delectable masterpieces that will bring joy and enchantment to your culinary endeavors.
Let's cook with our recipes!
DECORATOR FROSTING I
This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
Provided by Jean Higginbotham
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 41.9 g, Cholesterol 0.4 mg, Fat 17.2 g, Protein 0.2 g, SaturatedFat 4.3 g, Sodium 2.5 mg, Sugar 41.2 g
DECORATOR FROSTING
A frosting that's perfect for sugar cookies.
Provided by P. Oakes
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 30 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.6 mg, Sugar 29.5 g
ROYAL ICING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 10m
Yield Enough for about 4 dozen cookies
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
Tips:
- Use high-quality ingredients: The better the ingredients, the better your icing will taste. Use real butter, pure vanilla extract, and high-quality powdered sugar.
- Follow the recipe carefully: Icing can be tricky to make, so it's important to follow the recipe carefully. If you don't, you may end up with an icing that is too runny or too thick.
- Be patient: Icing takes time to make. Don't rush the process, or you may end up with an icing that is not smooth or creamy.
- Use the right tools: The right tools can make a big difference in the quality of your icing. Use a stand mixer or a hand mixer with a paddle attachment to cream the butter and sugar together.
- Don't overbeat the icing: Overbeating the icing can make it stiff and grainy. Beat the icing until it is smooth and creamy, but not until it is stiff.
- Use the icing immediately: Icing is best used immediately after it is made. If you need to store the icing, place it in an airtight container in the refrigerator for up to 2 days.
Conclusion:
With these tips in mind, you'll be able to make delicious and beautiful candy house decorator icing that will make your gingerbread house look like a work of art. So get creative and have fun!
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