Wedding Cake Icing Recipe

Wedding Cake Icing Recipe – This wedding cake icing recipe was great, two things though, I think it is important to add a cup of confectioner’s sugar at a time to gauge how much you want, I was able to ice a whole two layer 9-inch cake with 5 1/3 cup sugar for wedding cake icing recipe. Also, I subbed shortening with 1/2 crisco butter flavored shortening and 1/2 cup butter. Lastly, I think it needs a few hours to sit, I don’t know if maybe this is because of my alterations to the recipe or what but the icing wasn’t that great until I let it sit awhile.

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A few hours after I made it was perfect and the taste wasn’t as sweet as it was at first. I also switched the almond/vanilla around and did 1 1/2 teaspoon of almond extract and just 1/4 vanilla as my cake had a vanilla flavor already. I loved this wedding cake icing recipe, especially the addition of the almond extract which you don’t find often. I didn’t use the electric mixer but was able hand mix it to a nice, shiny consistency. I added a couple of tablespoons less water and couple of tablespoons of corn syrup for shine at the very end of mixing. Looked good, was easy to use to decorate a giant cookie for my daughters and tasted great!

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I have used it a lot and will continue to use wedding cake icing recipe. It gets very still and makes wonderful roses, but do not leave it uncovered for very long. I drape a wet hand towel over what I am not using to keep it moist. It is very sweet, obviously, but I have had no complaints with it. And it is very important that you mix it for the time it says. I, also, suggest investing in a Kitchen aid mixer if you will be using this recipe very much because it does get very hard to mix as you add the powdered sugar.