I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
f the cake with lemon icing, sprinkle with slivers of lemon
br>To make the maple icing, mix the confectioners' sugar and
br>Meanwhile, for the coffee icing, combine the coffee and milk
ack.
For the lemon icing, sift the powdered sugar into
br>Meanwhile, for the mascarpone icing, beat cream cheese, powdered sugar
o cool.
For the icing, sift powdered sugar into a
br>For the cream cheese icing, place the cream cheese in
ell risen.
For the icing, mix sifted powdered sugar and
ack.
For the caramel icing, combine brown sugar, butter and
ompletely.
To make the icing:
In a large bowl
nd cake-like).
For icing: mix sugar, milk and extract
ool and then ice.
Icing: Bring sugar and cream to
wire rack before icing.
To make icing, in top of
hour.
For the icing; in a bowl combine 1
Cream butter and cream cheese.
Add 1 cup icing sugar and vanilla.
Add more icing sugar if not thick enough.
Should be a slightly stiff consistency.
Let sit for few minutes.
Ice cake or cup cakes or whatever you are icing.
o don't stress.
Icing:
In a medium sized
ore lemon juice for runnier icing. Divide icing into small bowls and
o cool before icing.
Icing:.
Sift the icing sugar into a