Recipe for good icing?

Can anyone give me a good recipe for cupcake icing, not the taditional icing sugar and water. The type im after is thick and i believe it contains cream cheese but not 100% sure. When put on top of the cake it almost looks like ice-cream.

Thanks

3 Answers

Relevance
  • Anonymous
    1 decade ago
    Favorite Answer

    * Exported from MasterCook *

    Cream Cheese Frosting

    Recipe By :

    Serving Size : 16 Preparation Time :0:00

    Categories : Cakes Desserts

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    1 (8 ounce) package cream cheese -- softened

    1/4 cup stick margarine or butter* -- softened*

    2 teaspoons milk

    1 teaspoon vanilla

    4 cups powdered sugar

    Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

    Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

    ++++++++++++++++++++

    Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

    S(Internet Address):

    "For more great ideas visit my Web site at: www.bettycrocker.com"

    Copyright:

    "© General Mills, Inc. 1998."

    Yield:

    "2 1/2 Cups"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 193 Calories; 8g Fat (35.9% calories from fat); 1g Protein; 30g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 76mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

    NOTES : *We do not recommend using vegetable oil spreads.

    Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

    Nutr. Assoc. : 0 4098 0 0 0

    * Exported from MasterCook *

    Mock Whipped Cream Frosting

    Recipe By :

    Serving Size : 0 Preparation Time :0:00

    Categories :

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    1 egg

    1 cup milk

    1/2 cup sugar

    2 tablespoons cornstarch

    1/4 teaspoon salt

    1 teaspoon vanilla

    1/2 cup shortening

    2 tablespoons butter

    5 tablespoons powdered sugar -- heaping tablespoons

    In a double boiler, beat the egg, milk, sugar, cornstarch and salt. Cook over water until thick. Add vanilla and cool. Cover until set but not hard. Beat together shortening, butter and powdered sugar. Add to cooked egg mixture and beat until smooth. Good on chocolate cake.

    Norwegian Recipes

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 1940 Calories; 139g Fat (63.5% calories from fat); 15g Protein; 165g Carbohydrate; trace Dietary Fiber; 307mg Cholesterol; 959mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 27 Fat; 9 Other Carbohydrates.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

    * Exported from MasterCook *

    Vanilla Frosting

    Recipe By :

    Serving Size : 16 Preparation Time :0:00

    Categories :

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    2 tablespoons butter -- softened

    2 cups powdered sugar

    3 tablespoons hot water

    pinch salt

    1 1/2 teaspoons vanilla -- approximate

    Beat softened butter until fluffy. Gradually add half of the powdered sugar and the hot water. Beat until mixture starts to whip to a fluffy state. Add remaining powdered sugar, pinch salt and vanilla. Beat until fluffy. Add more hot water, as needed, until spreading consistency. Makes enough frosting to frost an 8-inch cake or a small batch of baked cookies.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 72 Calories; 1g Fat (17.8% calories from fat); trace Protein; 15g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Fat; 1 Other Carbohydrates.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

    • Login to reply the answers
  • 1 decade ago

    I've not used this icing but I've never been dissatisfied with an icing recipe from the Wilton website.

    Cream Cheese Icing

    Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!

    Ingredients:

    1 cup (2 sticks) butter, softened

    2 packages (8 oz. each) cream cheese, softened

    8 cups sifted confectioners' sugar (about 2 lbs.)

    2 tablespoons milk

    1 tablespoon orange juice

    1 teaspoon orange zest

    Makes: About 5 1/2 cups of icing.

    instructions

    In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

    NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

    • Login to reply the answers
  • 1 decade ago

    Cream Cheese Icing

    ½ pound (2 sticks) butter, room temp

    2 (8 oz) packages cream cheese, room temp

    2 pound confectioners' sugar, sifted

    1 tsp pure vanilla extract

    Ccombine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

    --Sugar Pie

    -------------------

    Vanilla Buttercream Frosting

    Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

    1 cup (2 sticks) unsalted butter, softened

    6 to 8 cups confectioners’ sugar

    ¼ cup milk or less, depends upon thickness desired

    2 teaspoons vanilla extract

    Place the butter in a large mixing bow and beat until fluffyl. Add 4 cups of the sugar and then half the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

    • Login to reply the answers
Still have questions? Get your answers by asking now.