he marshmallow skeletons. Drizzle red icing over the s'mores. Sandwich
Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.
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.).
over and refrigerate. NOTE: Buttercream Icing will last for weeks as
br>If you are using Wilton colors, realize that the colors
Make sure all utensils are grease-free.
Using an electric mixer, blend all ingredients on low speed* for 7 minutes. Color flow icing \"crusts\" quickly so keep it covered with a damp cloth while using. Stir in desired icing colors**.
*If using a hand mixer, you may have to use a higher speed.
**Wilton icing Colors work best and do not affect icing consistency.
Prepare and decorating bag with a 1M tip.
Choose your colors and with a paint brush stripe the inside of the bag in a upward motion. Then put icing in the bag and squeeze on to cupcake in a circle motion.
Beat until smooth.
May divide icing into small bowls and add food coloring for desired colors for decorating (best to use Wilton icing coloring).
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.
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
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