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Due to the numerous questions I have about this cream cheese icing - here are a few things I have learned over the many years of using this icing.

1. It tastes really good as icing and as a filling

2. Add flavoring to it for an even more tasty addition to the cake. Lemon, orange, strawberry, mint and etc all work well.
(2B). If you put orange flavor in the cake and or icing - don't tell the customer it is orange
- that isn't what they want to hear - tell them it is dreamsicle - then they go WOW this is really good.

3. This icing will not melt in the out door receptions - that is if you don't leave it in the sun at 105º for 6 hours. It reacts to heat just like the regular buttercream.

4. You can make borders, roses, and etc - just like regular buttercream icing.

5. It will be a very soft ivory color because of the cream cheese. Very little color and for the better taste most brides are just fine with that tiny bit of color.

6. No we don't refrigerate the cakes once they have this icing on them.

7. After we are through with the icing for the week it goes in the refrigerator until the next week when it is needed. The next week take it out of the refrigerator the night before you need it and use up what you have left and then make more to continue with the cakes. If you don't use it all just put it back in the refrigerator until you need it again. I have never had any of this type of icing go bad using this proceedure with the icing. This icing is really very stable to use.

8. I have eaten cakes with this icing on them (kept at room tempreture appx. 75º) after they are a week old and it was just fine.
If your customers want to refrigerate the cake that is fine but it isn't absolutely essential.
Cream Cheese Buttercream Icing

Maximum recipe for a 5 Qt. mixing bowl

5 1/2 lbs. of powdered sugar
3/4 C +2T warm water
2 T. Strong Vanilla + 2 t.. Butter Flavoring
12 oz. warm cream cheese
1 1/4 lb. of solid shortning with the transfats (Not Crisco)
(Sweet-tex, Alpine or even a store brand - must have the transfats)

1 1/2 t. salt

Mix with the paddle beater by hand until slightly moistened and the place on the mixer.

The air can be worked out of the icing by starting the motor on the mixer on slow and lifting the bowl of icing up and down several times until the air is worked out. Additional water may be added for a softer icing. Finish beating until smooth.

Transfer into storage containers being careful to not put lumps of unmixed icing stuck to the sides of the bowl into the containers.

For additional flavor add flavorings to your icing. The orange in the chocolate buttercream is wonderful.

Small Recipe of the Cream cheese buttercream icing

2 lbs. of powdered sugar
1/3 C. warm water
1 T. Strong Vanilla and 1 t. Butter flavoring
3 1/2 oz. cream cheese
7 oz. solid
shortning with the transfats (Not Crisco)
(Sweet-tex, Alpine or even a store brand - must have the transfats)

dash of salt.

Mix as above instructions

Cream Cheese Chocolate Buttercream Icing

Maximum for 5 Qt. Mixing bowl

5 lbs. of powdered sugar
16 oz. can of cocoa or 2 cups
1 3/8 C of warm water
2 T. Strong Vanilla + 2 t. butter flavoring
12 oz. warm cream cheese
1 1/4 lb. of solid Crisco shortning with the transfats (Not Crisco)
(Sweet-tex, Alpine or even a store brand - must have the transfats)
1 1/2 t. salt

Mix the same as above instructions

Smaller recipe of the Chocolate Cream Cheese Icing

2 lbs. powdered sugar
3/4 C. Cocoa
1/3 C. warm water
1 T. Strong Vanilla Flavoring + 1 t. Butter flavor
3 1/2 oz. warm cream cheese
7 oz. solid shortning with the transfats (Not Crisco)
(Sweet-tex, Alpine or even a store brand - must have the transfats)
dash of salt

Mix the same as above instructions

Sugar Free Icing
that you can do simple borders with.

I found this recipe in a book called "Out of the Sugar Rut" and made a couple of adaptations to make it taste and work better.

Cream cheese frosting #2

2 packages (8 oz. each) cream cheese, softened
2 Tbsp. butter
2 Tbsp. vanilla
1/3 cup honey
2 egg whites, beaten stiff
1 package of instant sugar free vanilla/chocolate/etc pudding

In medium bowl, with electric mixer at medium speed, beat the cream cheese with the butter and vanilla until creamy. Add honey. Beat 3 minutes more. Add instant pudding and beat until dissolved. Fold in beaten egg whites and mix thoroughly. Spread thickly over top of cake. You can make basic borders and decorations with this icing.

Rolled Fondant Icing
made from Scratch
with tips and hints

Cake Preparation

1. Most firm cakes will work under the rolled fondant. The cake must be able to support the weight of the icing and not break off on the edges.
2. Trim the top edge of the cake and then crumb coat the cake
3. Just before preparing the rolled fondant to place on the cake - ice your cake
4. Prepare your surface to roll out the fondant
5. Knead the fondant to soften and make pliable
6. Roll out the fondant on heavy plastic surface
(You can use a cabinet top - making sure to keep the under surface loosened with powdered sugar and cornstarch mixture - With this method you must lift the icing over the cake on a rolling pin or your hands)
7. Invert the icing and heavy plastic and place over the cake
8. Gently peel the rolled fondant from the plastic and smooth and work on the cake (I find a little powdered sugar on my hands helps with the initial forming over the cake)
9. Trim away the excess with a pizza cutter
10. Continue smoothing with the fondant smoother
11. Mark or trim as needed

Various Techniques to use with Rolled Fondant

1. Painting directly on the fondant using Vodka or Everclear with food colors
2. Crimping (Must be done while icing is fresh )
3. Brushed Embroidery (Must be marked while icing is fresh)
4. Inlay work (Must be done while icing is fresh)
5. Trim with - fondant or gumpaste ruffles - fondant smocking - string work - curtain work - lace points - Embroidery - small gumpaste arrangements - airbrush - small plaques - molded pieces and etc.
6. Impession Mats - must be pressed in while icing is fresh on the cake

Rolled Fondant

Place 3 T. of cold water in heat proof container - sprinkle 1 T. Gelatin over the cold water - place in a pan of warm water (NOT HOT)
Add 1T. Edible Glycerin - 2 T. Crisco - 1/2 C. Glucose to this liquid mixture
and leave over low heat until all ingredients are a clear liquid
Sift at least 2 lbs. of sifted pwd. sugar into a large bowl and make a shallow well in the middle - pour the warm liquid into the shallow well and begin to work sugar gently into the warm liquid with a spoon or spatula
When this mixture begins to get to thick to work any more sugar into it. Grease one hand (Remove Jewelry) and begin to knead the sugar into it until you get the right consistency
(Keep the other hand out of it for answering the phone or whatever)

OR you can purchase ready made fondant such as Bakels/Pettinice, Satin Ice, FondX or Chocolate Fondant

You can mix Gumpaste, fondant, rolled buttercream choco-pan or choco-paste depending on the dough you need. Gumpaste for more strength and hard consistency. Rolled buttercream for a soft dough that dries very slowly. Chocolate dough's to add moisture and slow drying time.

Here is a chart I use to know how much fondant I need for a cake.

Mix 1 1/2 lbs. of the chocolate fondant with 1/2 lb. of the white fondant for a softer color chocolate icing.

Rolled Buttercream

Equal portions of shortning with the transfats (Not Crisco)
(Sweet-tex, Alpine or even a store brand - must have the transfats)
and Karo
Such as 1 Tablespoon of each for small items or
2 cups of each for covering a cake with this type of icing
Add flavoring of your choice
Stir in powdered sugar until thick and then continue kneading in powdered sugar until you have a pliable dough. Color as needed with paste or gel colors.

You can mix Gumpaste, fondant, rolled buttercream choco-pan or choco-paste depending on the dough you need. Gumpaste for more strength and hard consistency. Rolled buttercream for a soft dough that dries very slowly. Chocolate dough's to add moisture and slow drying time.

CK Gumpaste Dry Mix Instructions
I have used this product for many years and find it more than satisfactory for gumpaste projects.

Grease liberally the 5 Qt. Kitchenaid bowl with solid Crisco.
Dump the entire bag of dry CK gumpaste mix into the bowl.
Add 1/4 C minus 1T warm water slowly to the dry gumpaste mix with the paddle beater running. Mix on medium speed until the mixture begins to look like little balls. Scrape the beaters and the bottom of the bowl. Mix a little longer and give the mixture opportunity to bind together.

If it doesn’t all come together to make one mass - then add 1/2 teaspoon of the warm water at a time until the mixture does form one mass.

If you live in a humid area - this gumpaste is ideal for you. If you live in a very dry area you will probably need to add 1/4 lb of fondant to this mixture to give you a little longer drying time.

For super dark red gumpaste substitute the liquid paste red color for the water.

Using this color instead of the water to make the gumpaste, gives you a deep burgundy color gumpaste. To make the lighter shades of red I simply added white gumpaste with the burgundy gumpaste to dilute the color. So for the Stephanie cake some of the roses were made using this (1) straight burgundy color, the next shade down I simply added some (2) white gumpaste to the burgundy. The next shade down I added a little more white (3) to soften the red a little more. The next shade down (4)was using that #3 shade of red and some golden yellow gumpaste., Each of those colors were rolled out fairly thin (#4 on the Pasta machine) and then one color was brushed lightly with water and the other color was laid on top. That was then put back through the pasta machine again with the final thickness a #5 on the pasta machine. That gave me roses with red on the inside of the petals and gold on the outside of the petals. The last shade of red (5) was done with the scraps of the red/gold rose gumpaste. Those colors mixed together gave another shade of red to add to the combination of red colors.

I use an Atlas Pasta Machine where the thickest setting is a #1 - all Pasta Machines are not calibrated the same so you need to find the thickness' you are comfortable with. The nice thing about rolling your dough through the pasta machine is that it is always the same thickness

Chocolate Paste
• 7 ounces bittersweet chocolate, chopped
• 1/4 cup light corn syrup
1. Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly. Warm the Karo unti it is vry close to the same tempreture as the chocolate. Just warm to the touch.
2. Stir in the corn syrup rapidly (chocolate will stiffen almost immediately) until completely combined.
3. Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
4. When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If you have hot hands you may need to mix it with fondant to be able to work like every one else does. I mix it half and half with the fondant and have a more stable dough that works like the chocolate dough with my hot hands.

Tip: If it is too hard, cut off small pieces, and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.

You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.

To use it to make long ropes add piping gel to the dough to soften it to make it easier to extrude through the cookie press. See details here You want to keep that dough warm. If it gets cool in the press it will be much harder to extrude. As it lays on the table waiting for you to twist it - it will cool down and firm up.

Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.

It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).

Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.

White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.

Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.

Sugar Rocks Receipe - Used at the base of the castle and in the turkey feathers arrangments.

Make royal icing with one fresh egg white and powdered sugar until it is piping consistency. Whip as much air into this icing as possible. Color unevenly. To get the streaked effect don’t thoroughly mix the color through the royal icing. Cover with a damp cloth and reserve.

Line a shoe box with heavy duty tin foil. Grease the inside surface of the tin foil on the inside of the box with Crisco.

Melt 4 1/4 cups of granulated sugar in 1 cup of cold water over a low temperature in a large sauce pan. Bring to a boil and cook to 280º F on a candy thermometer. Remove from the stove and immediately stir the well beaten royal icing into the hot sugar syrup. Pour into the (greased foil) lined shoe box (or a container of comparable size). This mixtures original volume will grow and bubble up - doubling its volumne. Let cool completely and then break apart for wonderful textured rocks.

For fine grains of sand or gravel these rocks can be crushed or broken into small pieces.