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bakery shop icing

post #1 of 8
Thread Starter 
Has anybody made the Bakery Shop Icing thats on this site?

I have made it twice and both times the stuff melts as I am spreading it and it slides off the spatula. icon_cry.gif

I really like the taste because it is not too sweet. icon_smile.gif

It is horrible for icing cakes icon_razz.gif ,but it is great as a cream puff filling. icon_wink.gif
post #2 of 8
I have never tried making it, but it seems like a lot of liquid for the small amount of sugar. Maybe try more sugar but it says white sugar so, I don't know. What if you used conf. sugar? Now you have me wanting to test it to see what may be wrong with it.

I had the same problem with the icing for the German Chocolate Cake II. The icing never thickened, I put it in the freezer and it thickened some, but when I went to put it on the cake it was just melting and running down the sides. It tasted great though, and I am not a coconut person. icon_smile.gif I thought it was because I had never made that type cake before. ??? Oh well, I guess all recipes are trial and error. Hopefully someone else can help you better than I did. Normally I can look at a recipe and see what can be done to help out, but not this time, I am clueless until I try it.

Sorry!!! I guess you could use it as a filling?
Leslie
post #3 of 8
HERES ONE. FORGOT WHERE I GOT IT. JUST DOES NOT GIVE MIXING INSTRUCTIONS.

1/2 CUP BUTTER SOFTENED
6 TABLESPOONS SHORTENING
1 CUP WHITE SUGAR
2 TEASPOONS VANILLA EXTRACT
1 TABLESPOON CORNSTARCH
1/2 CUP WARM MILK.

TRICK NOW IS FIGURING OUT HOW TO MIX IT.
post #4 of 8
Here is the same recipe w/ directions.

1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk

--------------------------------------------------------------------------------

DIRECTIONS:
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.

Note: This icing will appear curdled at first, but continue beating and it will become smooth.

Not sure if white sugar means powder sugar. detective.gif
post #5 of 8
HEY! GOOD DEAL I SEE SOMEONE HAD DIRECTIONS FOR IT. THANKS FOR COMING TO THE RESCUE. THE SITE I GOT IT OFF OF HAD NO INSTRUCTIONS WITH IT. GLAD YOU COULD HELP HER.
post #6 of 8
Thread Starter 
That is the same recipe that I used.

I think I am just going to have to play with it.
post #7 of 8
Robin,
I still think there is too much liquid for the small amount of sugar.
Maybe this is supposed to be similar to the "creme" filling in a krispy creme donut or something(not the custard filling, but the sweet icing type filling). Or could it be the same as the filling inside a twinkie or ho ho?

Maybe this wasn't intended to be used to ice a cake.


Leslie
post #8 of 8
Same recipe with directions.
1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar [granulated]
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk

1. In a medium-size saucepan, add a small amount of milk to cornstarch and stir until a smooth paste. Whisk in remaining milk until well combined.
Stirring constantly, bring to boil over medium heat and mixture is thick. Remove from heat and cool [cold is best - so chill, if possible].

2. In a large bowl, cream butter, shortening, sugar and vanilla together until light and fluffy. Sugar must be dissolved - so it will take a while.

3. When the cornstarch mixture is cold, add to creamed mixture, a bit at a time, until icing is creamy.

Notes:
* sugar is normal table sugar
* the cornstarch mix is very thick
* cooked starch is better than uncooked starch
* the icing is a soft, non-crusting variety
* when flavoured, it can be used as a filling.
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