Recipe: Buttercream, Royal Icing, Chocolate Mocha Icing, Fondant Icing, Apricot Glaze, Chocolate Rolled Fondant, Confectioners' Sugar Glaze, Fluffy Boiled Icing

Carol, these are all from the Wilton and are available in their yearbooks. I have some more for you too and will post them later!

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Buttercream Icing
Royal Icing
Chocolate Buttercream
Chocolate Mocha Icing
Chocolate Poured Fondant
Quick-Pour Fondant Icing
Apricot Glaze
Chocolate Rolled Fondant
Confectioners' Sugar Glaze
Fluffy Boiled Icing

BUTTERCREAM ICING

1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla (get this at wal-mart in the craft section)
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton Butter Flavor(get this at wal-mart in the craft section) for pure white icing and stiffer consistency.

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

YIELD: 3 cups

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ROYAL ICING

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

3 Tablespoons Wilton Meringue Powder (get this at wal-mart in the craft section)
1 lb. (4 cups) confectioners' sugar
6 Tablespoons warm water*

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). Recipe makes 3 cups.

* For stiffer icing, use 1 tablespoon less water.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

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CHOCOLATE BUTTERCREAM

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract (get this at wal-mart in the craft section)
4 cups sifted confectioners' sugar (approx. 1 lb.)
3 to 4 tablespoons milk**

Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

CHOCOLATE MOCHA ICING:
Substitute freshly brewed strong coffee for milk in recipe.

For a unique change of pace, add Wilton Candy Flavors, in place of vanilla extract.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

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CHOCOLATE POURED FONDANT
Follow recipe Quick-Pour Fondant Icing recipe, but increase amount of water by 1 ounce. After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.

QUICK-POUR FONDANT ICING

6 cups confectioners' sugar, sifted
1/2 cup water (4 ounces)
2 tablespoons white corn syrup
1 teaspoon Wilton Almond Extract (get this at wal-mart in the craft section)
Icing Colors,(use paste colors only get this at wal-mart in the craft section) optional

Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well-mixed and heated to 92 degrees F, thin enough to be poured, but thick enough so it won't run off the cake. Stir in extract and Icing Color, if desired. To cover cake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze (recipe below). Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.

YIELD: 4 cups, enough to cover a 10 in. round cake. Recipe may be doubled or tripled.

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APRICOT GLAZE

Ideal for preparing a cake for fondant or for crumb-coating cakes before icing.

1 cup apricot preserves

Heat preserves to boiling, strain. Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.

Covers a 10 x 4 inch cake.

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CHOCOLATE ROLLED FONDANT

1 package of Ready-To-Use White Fondant (get this at wal-mart in the craft section)
4 oz. Premelted unsweetened chocolate product

Knead in 4 oz. of premelted unsweetened chocolate product into the Ready-To-Use White Rolled Fondant until smooth.

*Note: To make a brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red-red icing color to our Ready-To-Use White Fondant.

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CONFECTIONERS' SUGAR GLAZE

1 1/4 cups confectioners' sugar
3 tablespoons milk

Stir milk into sugar. Drizzle on dessert cakes, muffins and cookies.

YIELD: 1/2 cup.

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FLUFFY BOILED ICING

MERINGUE:
3 Tablespoons meringue powder (get this at wal-mart in the craft section)
1/2 cup cold water
SYRUP:
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water

Beat meringue powder and cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes). Then slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes.

For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.

YIELD: 8 cups