Best 7 Decorator Icing Recipes

DECORATOR BUTTERCREAM ICING

Steps:

• Cream butter and shortening then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

DECORATOR'S BUTTERCREAM ICING

Steps:

• 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
• 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
• Storage: Store the icing in an airtight container and freeze for up to 3 months.
• Yield: 2 1/2 quarts (2.37 L)
• MASTER CHEF'S HINT
• Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

CANDY HOUSE DECORATOR ICING

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar mixture, beating on high until stiff glossy peaks form and sugar is dissolved, about 8-10 minutes. Use to decorate gingerbread houses or other holiday projects as desired.

DECORATOR CAKE ICING

Steps:

• mix all ingredients on low. great for a kitchen aid mixer but hard on the arm if using a old time mixer. add color a few drops at a time until desired color is acheived.
• you can also drop color into water if mixing several different colors to acheive a certain color.
• pack into sleeve with tip needed and decorate!
• **TIP** if using for several different colors that won't need a lot of icing like making flowers etc, mix beofre adding color and separate into several different sections then add coloring a little at a time to acheive color needed**.

BUTTERCREAM FROSTING (DECORATOR'S ICING)

Steps:

• In large mixing bowl, beat together shortening and salt. Gradually add vanilla, confectioner's sugar and water. Beat constantly until fluffy. (Icing will be stiff.) Cover bowl with a damp cloth while using so it doesn't dry out. Food coloring or color paste may be added to match wedding colors.
• Use a decorator bag and tips to pipe desired shapes onto cookies. Use writing tips for initials and highlights. Use leaf tip for flowing wedding gowns etc.

DECORATOR ICING

Steps:

• 1. Cream together vanilla, syrup, salt and water.
• 2. Add powdered sugar
• 3. Beat until smooth