Icing 101

Icing, or frosting on baked-goods not only adds to the taste, but also the appearance. Special occasion cake decoration requires decorating tools, several types of icing, and a whole lot of practice. To get started, here is a brief introduction to 5 must-have icings for advanced cake decorating.

Royal Icing

Great for piping intricate designs, attaching gum paste or fondant decorations, and creating lettering, royal icing is an important icing to master. It can be a bit of a challenge to work with and creating the perfect consistency can be difficult, but if these obstacles are overcome it will play an invaluable role in your baked-good decorating. To make: Combine 2 cups of confectioner’s sugar, the white of one large egg, and ? teaspoon of water. Use a wooden spoon to mix ingredients together and stir for about 2 minutes.

Butter Cream

Luscious and fluffy, buttercream icing is quite literally the icing on the cake. It is used for decorating cakes and cupcakes and is the primary glue used between a layer of fondant and cake. To make: Add 3 ? cups of confectioner sugar and 1 cup of softened, unsalted butter. Beat until blended. Mix in ? teaspoon of salt, 1 teaspoon of milk, and 1 teaspoon of vanilla extract. Continue beating until smooth and creamy.

Rolled Fondant

Versatile and irresistible, fondant icing is usually the base for professionally decorated cakes. It can be flavored, colored, and shaped to meet the specific decorating needs of the cake. To make: Combine ? ounce of unflavored gelatin and ? cup of cold water. When the mixture thickens, heat -don’t boil- until all of the gelatin is dissolved. Mix in ? cup of corn syrup, 1 tablespoon of glycerin, and 2 tablespoons of shortening. Remove from heat and stir in 1 teaspoon of vanilla. When the mixture has cooled to lukewarm, combine with 4 cups of confectioners sugar. Gradually add 2 more cups of confectioner sugar as the stickiness disappears. Knead fondant with hands until pliable and smooth. Wrap tightly in plastic wrap, and store in an airtight container for at least 12 hours before using.

Classic Glaze

Some pastries and cakes do not call for a thick, opaque icing. Instead they are better off with a sweet glaze drizzle. To make: In a saucepan, combine 1 cup of sugar, 1 cup corn syrup, and 1 cup whipping cream. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring occasionally. Stir in 1 teaspoon of vanilla extract.

Cream Cheese Frosting

With its rich flavor and texture, cream cheese frosting pairs well carrot, pumpkin, spice, and chocolate. It can be used for for simple frosting designs or pushed through a pastry tip for some detailed decoration. To make: Blend 8 ounces of softened cream cheese and ? cup of softened butter in a mixer. Add 4 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat until well combined and peaks form.

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