Cake Central › Cake Forums › Cake Talk › Cookies! › What kind of icing should I use?
New Posts  All Forums:Forum Nav:

What kind of icing should I use?

post #1 of 5
Thread Starter 
Hi, I'm a newbie and I am trying to determine which icing is the best for me. I tried buttercream but I hated that if you touch it it dents through the crust. Even after 24 hours. I liked the corn syrup icing but details are difficult. I want to try royal next but I already know I hate the taste. What are the pro's and cons and which is the best for a newbie?
post #2 of 5
It all depends on what you're doing. Glaze or royal icing are fine for icing cookies. For a cake, buttercream (there are several different kinds, and not all of them crust) or ganache make good coverings. If you're going to cover the cake in fondant or candy clay, you need to use one or the other of these under it. Royal icing will get too hard as a frosting. It's meant for other things, like piping flowers and certain designs. Glaze doesn't lend itself to the thickness of icing you want on a cake, at least not on one that you would be putting decorations on. Look of the recipes for Swiss Meringue Butter Cream (SMBC) and Italian Meringue Butter Cream (IMBC), if you're not happy with the crusting kind.
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #3 of 5
Buttercream's great; you just have to make sure you don't touch it! icon_smile.gif I'm not a fondant girl myself, but I think it would hold up to accidentally hitting it better. And you can always patch things up with a decoration! icon_smile.gif
post #4 of 5
I use the Royal Icing recipe that comes with Wilton Meringue Powder. It tates really good. I put everying in my Kitchen Aid mixer and mix on STIR for 10 minutes.

To get the peferct consistency, I measure out 1/2 cup in a bowl. Next, add 2 teaspoons of light corn syrup and 1/2 tsp of water. Next, add your color. This is to OUTLINE.


Flooding, I add 1/ 2 teaspoon more of water. Next, pour in squeeze bottle. And, you are ready to flood. I like using a small silicone spatula to mix my icing in bowl I do this every time i make a color, and it is perfect. Also, i like using a small 2 cup glass pyrex bowls with lid. If you have icing left over, just pop top on and sit on counter. I always put date on icing, to make sure it stays fresh. It will stay fresh for 2 weeks.

With the help of my mentor, viedos and practice, I taught myself. Now, i love being crearive. Don't give up. Keep trying and you will get it.
post #5 of 5
If you are icing cookies, I use the Royal Icing recipe that comes with Wilton Meringue Powder. It tates really good. I put everying in my Kitchen Aid mixer and mix on STIR for 10 minutes.

To get the peferct consistency, I measure out 1/2 cup in a bowl. Next, add 2 teaspoons of light corn syrup and 1/2 tsp of water. Next, add your color. This is to OUTLINE.


Flooding, I add 1/ 2 teaspoon more of water. Next, pour in squeeze bottle. And, you are ready to flood. I like using a small silicone spatula to mix my icing in bowl I do this every time i make a color, and it is perfect. Also, i like using a small 2 cup glass pyrex bowls with lid. If you have icing left over, just pop top on and sit on counter. I always put date on icing, to make sure it stays fresh. It will stay fresh for 2 weeks.

With the help of my mentor, viedos and practice, I taught myself. Now, i love being crearive. Don't give up. Keep trying and you will get it.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › What kind of icing should I use?