8ake pandesa| monay tasty or |oaf bread span|sh bread ensa|mada c|nnamon ro||s french bread p|zza and

foccac|a mongo ro||s cha||ah d|nner ro||s soft buns hamburger and hotdog buns pan de ||mon commerc|a|
ensa|madas p|ta bread who|e wheat bread oatmea| bread pan de coco make s|opao and asado ro||s fry
doughnuts etc




O 1 tbsp. milk (plus more as needed)
O 1/4 tsp. vanilla
O 1 c. siIted powdered sugar
O mixing bowls
O ixing bowls


Combine powdered sugar, vanilla and milk in a mixing bowl.


Stir in additional milk 1 tsp. at a time until the icing is oI a drizzling consistency.

use lmmedlaLely


try the icing below, i use it in almost every cupcake i bake just adjust the sugar according sa
preIerred sweetness

4 tbsp butter, soItened
4-oz cream cheese, soItened
2 1/2 - 3 cups conIectioners` sugar




VanIIIa uttercream

IngredIents:
c butter
c shortenIng
3-4 c confectIoner's sugar5owdered sugar
ts5 vanIIIa
tbs5 corn syru5

In a mIxer, 5ut In the softened butter and mIx In medIum s5eed
Add the shortenIng and mIx It weII
3 Add the sugar, one cu5 at a tIme and bIend It very weII Scra5e the sIdes and foId It In
to the rest of the mIxture
4 Add the vanIIIa and corn syru5 Iend very weII From here you can add food coIorIng
to achIeve your desIred coIor
5 PI5e It on to your cu5cakes


LLercream ccake lclng

1 sLlck LLer (magnolla or anchor nsalLed) sofLened aL room LemeraLre

2 ox of confecLloners sgar (eoLracos confecLloners sgar)

3 Lalesoon of mllk (fresh or fll cream asLa llqld sya hlndl owdered)

1 Leasoon of vanllla


[sL mlx Lhe lngredlenLs (conslsLency shold e smooLh enogh ara kmalL sa ccake kng medyo
rnny sya add ng confecLloners sgar)
lf yo wanL chocolaLe varlaLlon add 1 c of remlm cocoa (cdry masara)


Buttercream Icing Recipe

This buttercream icing recipe is a kid's Iavorite and great Ior covering the cake and piping all
kinds oI decorations.

ou can vary the consistency to your needs whether
covering the cake, piping, and creating Ilowers.

Add more milk to make the buttercream Irosting thinner Ior Iine lines or make it thicker with
more conIectioner's sugar Ior piping borders, scrolls, etc. To create Ilowers that need to be
stiIIer, add vegetable shortening to this buttercream recipe. II you try to use the buttercream as is
Ior Ilowers, such as roses, the petals will droop and the shape will distort.

* Note: II making thicker icing, a Iree standing mix master is
best. (I've broken 2 hand held mixers making icing. The Iirm consistency strains the motor and
burns it out).

akes enough to Irost an 8 - 9" cake and pipe borders
O 2 lbs. conIectioner's sugar
O 2 tsps. vanilla
O about 1/2 c. milk (depending on desired consistency)
O 1 lb. (4 sticks) butter at room temp.
O ptional: II making Ilowers replace butter with shortening

Place butter in mixer bowl. ix on low until slightly soItened. Add vanilla. Gradually add
conIectioner's sugar, 1 cup at a time. Blend on
low, scraping the beater and bowl down in between.
Add milk slowly, until you reach the desired consistency.
II you accidentally add too much milk and have no extra conIectioner's sugar on hand,the
buttercream Irosting can only serve to Irost the cake. It's better to take your time adding the milk
to get the consistency right.
II piping decorations with this buttercream icing recipe, do not overbeat. Incorporating too many
air bubbles will cause problems during the decorating process.


Cbocolate Icing Recipe made witb Cocoa Powder
lelds 3 cs enogh Lo flll and frosL an 8 9 cake
O 1 c LLer or margarlne aL room LemeraLre
O 2 ls confecLloners sgar
O 2 Ls vanllla
O 1/2 c cocoa owder
O 1/2 c mllk
Place butter or margarine in the bowl oI an electric mixer. Beat on low until soItened. Add
vanilla. Add conIectioner's sugar, about 1 cup at a time, and beat on low (to avoid pooIs oI
powder everywhere). Scrape down the beaters and bowl. Add cocoa powder and mix until
blended. Add a little milk at a time, increasing the speed oI the mixer as the chocolate icing
becomes creamier. Beat on high Ior 2 minutes.
The chocolate icing can be thickened by either additing additional sugar or cocoa powder. II you
preIer a more chocolately Ilavor and/or a darker color, use the cocoa powder Ior thickening.
This next recipe is a more luxurious icing that is used when still warm.
490: For the best Ilavor, use a Iine quality chocolate.
Cbocolate Frosting Recipe made witb Semi-Sweet Cbocolate
lelds 2 cs enogh Lo flll and frosL an 8 9 cake
O 3 1s LLer
O 12 oz semlsweeL chocolaLe roken lnLo leces
O 1 c heavy cream
O c confecLloners sgar
O 3 Ls vanllla
Place butter and chocolate in the top oI a double boiler Iilled with hot water. When melted, add
heavy cream and blend.
Pour chocolate mixture into the bowl oI an electric mixer.Add vanilla.Gradually add
conIectioner's sugar and mix on low until blended. Beat 2-3 minutes on medium speed until icing
is creamy. Frost the cake beIore the icing cools and becomes too thick to spread.
Because this icing is used warm, a smaller quantity goes on thinner; thereIore, less is required to
Irost the cake.



Creum Cheexe Iclng
lelds 2 cs
8 oz. (1 pkg.) cream cheese
1/2 c. (1 stick) butter
1 tsp. vanilla
1 lb. conIectioner's sugar
2 - 4 Tbsp. milk(according to desired consistency)
Place cream cheese and butter in the bowl oI an electric mixer. Beat on low speed until
combined.
Add vanilla. Gradually add conIectioner's sugar.
Scrape down beater and bowl. Add milk slowly while beating. Continue beating on medium
speed until icing is smooth.




Icing Cream for Frosting and Filling Cakes
Icing cream is a cross between cream and icing, a delicious, IluIIy light combination oI heavy
cream and powdered sugar. ou can use this recipe to Irost a cake or Iill it. II using it Ior Iilling,
it will be enough to place between 3 layers. II you are using it Ior a 2 layer cake, you can cut the
recipe in halI.
1here are so many scrmLlos varlaLlons yo can do lf slng lL for fllllng When fllllng yo donL worry
as mch aoL lms ms and a erfecLly smooLh aearance so lL glves yo more versaLlllLy Lo
lay arond wlLh Lhe recle

1he aslc recle ls slLale for elLher frosLlng or fllllng

2 cs heavy cream
3/ cs confecLloners sgar
2 Leasoons vanllla

lace Lhe heavy cream ln Lhe owl of an elecLrlc mlxer 1he owl shold e chllled eforehand and e
comleLely dry

8egln mlxlng aL low seed nLll Lhe heavy cream sLarLs Lo Lhlcken lncrease Lhe seed Lo hlgh and eaL
[sL nLll yo sLarL seelng sLreaks ln Lhe cream

Add Lhe confecLloners sgar and vanllla and eaL on hlgh seed nLll Lhe mlxLre holds a sofL eak when
llfLlng Lhe eaLer oL of Lhe lclng

lrosL cake wlLh a meLal saLla or flll cake y soonlng lL lnLo Lhe cenLer of Lhe Ller and sreadlng evenly
wlLh a saLla

1he cake needs Lo e keL refrlgeraLed nLll served
Cocou Creum Iclng:
edce confecLloners sgar Lo 1/2 c When addlng confecLloners sgar add 1/2 c cocoa owder
Cuke Fllllng Vurlutlon:
ChocolaLe PazelnL lllllng

lollow Lhe dlrecLlons aove ln a food rocessor flnely cho 1/2 c LoasLed hazelnLs and 1/2 c
lLLersweeL chocolaLe lold lnLo Lhe lclng cream lor a really greaL cake rsh Lhe cake layers llghLly
wlLh rm efore alylng Lhe fllllng


Boiled Icing Recipes
Boiled icing recipes produce soIt, IluIIy icing with the consistency and Ilavor oI marshmallows.
They are also reIerred to as Italian eringue Icing.
All 3 recipes combine beaten egg whites with boiled sugar syrup. Compared to buttercream
icing, which is made with butter and conIectioner's sugar, boiled icing recipes are soIter, Iat-Iree,
and hold up better in humid weather.

They do, however, Iirm up quickly, so you will need to Irost the cake immediately aIter making
them. Be sure to keep all the ingredients Iree oI grease to ensure the egg whites will whip up
properly. Any bit oI yolks that get into the egg white mixture will also inhibit the whites Irom
whipping.

Have the egg whites at room temperature when you begin. ou will need to careIully monitor
the temperature oI the sugar syrup to achieve the ideal consistency. verheating it will cause the
icing to harden quickly. ou can rectiIy this problem by whipping in 1 - 2 teaspoons oI boiling
water.

When using a candy thermometer to monitor the temperature, just keep in mind that the
temperature will rise slowly at Iirst. Don't be Iooled into walking away, because once the mixture
gets hot, the temperature will rise quickly.
olleJ Iclng Reclpex: :
This recipe uses cream oI tartar to help retain its texture. ields 4 cups: enough to Iill and Irost
an 8" cake
c sgar
2 c waLer
egg whlLes
1 Ls cream of LarLar
2 Ls vanllla

Combine the sugar and water in a medium-sized saucepan. Cover and cook Ior 3 minutes,
allowing the steam to wash the sugar crystals down the sides oI the pan.

Uncover the pan and place a candy thermometer into the mixture. Heat to 240 degree F. The
syrup should create a thin thread when dropped Irom a spoon.

In a bowl, beat egg whites and salt until Ioamy. Add syrup in a thin stream while constantly
beating egg whites.

Add cream oI tartar and vanilla.

Frost cake immediately.
olleJ Iclng Reclpex :
This recipe uses a small amount oI corn syrup. ields 3-1/2 cups icing
2 1s whlLe corn syr
2 c sgar
2/3 c waLer
2 egg whlLes
2 Lss vanllla
Place corn syrup, sugar and water in a medium-sized saucepan. Stir until sugar dissolves.

Cook covered until the mixture comes to a boil.

In the bowl oI an electric mixer, beat egg whites at high speed. While still beating, add 6 Tbsp.
oI the syrup mixture.

Continue cooking syrup mixture with the cover until the steam washes the sugar crystals down
the sides. Remove the cover and place a candy thermometer into the the syrup. Cook until the
mixture reaches 240 degrees F.

While still beating the egg whites, slowly add the remaining syrup to the egg whites. Add the
vanilla. Continue beating Ior 4 minutes.
Frost cake as soon as possible.
olleJ Iclng Reclpex :

This recipe uses more corn syrup than sugar.
ields 4 cups icing
2 egg whites
1/8 tsp. salt
1 c. white corn syrup
1/4 c. sugar
1-1/2 tsps. vanilla
Beat egg whites and salt to Iorm soIt peaks.
In a saucepan, combine the corn syrup and sugar. Cook over low heat while stirring constantly.
Allow the mixture to reach a Iull boil.

While still beating the egg whites, add the syrup mixture in a slow steady stream. Add vanilla
and continue beating until the egg whites hold stiII peaks.

Frost cake immediately.



FuJge Cuke Iclng I
ields 2 cups
2/3 c heavy cream
8 oz semlsweeL chocolaLe (choed)
1/2 c LLer

Place the chopped chocolate in a bowl oI an electric mixer.

Place the heavy cream into a medium-sized saucepan. Bring to a boil. Remove it Irom the heat.

Pour the cream over the chocolate and stir the mixture until all the chocolate is melted and
completely mixed in. Allow the cream and chocolate mixture to cool to room temperature.

nce cool, place the bowl on the electric mixer and beat until light. In a separate bowl, beat the
butter until smooth.

Add the chocolate mixture, one third at a time, and mix until smooth.
FuJge Cuke Iclng Reclpe II
ields 3 cups
1 c heavy cream
1/2 c sgar
oz semlsweeL chocolaLe (choed)
2 oz nsweeLened chocolaLe (choed)
1 c (8 oz) sweeL LLer
1 Leasoon vanllla

In a medium-sized saucepan, combine the cream and sugar.

Place the pan over low heat and mix until the sugar dissolves. Bring to a boil and remove Irom
the heat.

Place all the chocolate in a metal bowl. Pour the hot cream mixture over the chocolate. Allow the
mixture to sit Ior 5 minutes beIore stirring thoroughly.

Cool in the reIrigerator until Iirm.

Beat the butter in the bowl oI an electric mixer until smooth. Add the chilled chocolate mixture,
one third at a time, beating on low speed until combined.

Add the vanilla and mix until combined.
Cupcuke Iclng
Any Ilavor is suitable Ior cupcake icing, but these recipes are tops Ior chocolate cupcakes. Wait
until the cupcakes are cool, otherwise the icing will run down the sides oI the cupcake papers.
Use the back oI a tablespoon to apply the icing in a circular motion. r, try piping the icing in a
circular motion with a star tip.

II applying sprinkles or other decorations, do so beIore the icing sets (within 10 minutes) or the
decorations won't stick.
Cuke ecorutlng wlth FuJge Iclng
Fudge Icing is suitable Ior creating borders and decorations which use a large enough tip to allow
any pieces oI chocolate to pass through. II you do plan to decorate with this icing, be sure that all
the chocolate is completely melted and is thoroughly combined with the rest oI the ingredients
prior to cooling.

nce the icing is cooled, unmixed melted chocolate will become lumpy and may be caught in the
decorating tip. I wouldn't recommend using any writing and stringwork tips with this icing.


ipped Cream Recipes
Whipped cream is delicious in its simplicity. It is extremely verstaile, working as a perIect
complement Ior most cakes, without overpowering their Ilavor. It will always come out perIect iI
you do 3 things:
O Make sre Lhe mlxlng owl and eaLers are comleLely free of any waLer droleLs
O Chlll oLh Lhe owl and Lhe eaLers ln Lhe freezer for aL leasL 10 mlnLes eforehand
O reare wlLh chllled heavy cream uo noL leL lL slL oL of Lhe refrlgeraLor efore sLarLlng

The Iirst recipe is the standard Ior Iilling and covering cakes; however, it does not hold up well
Ior piping. The second recipe does, as the addition oI unIlavored gelatin gives it Iirmness. In
general, whipped cream does not hold up well under warm temperatures, so keep it chilled and
don't leave the cake out oI the reIrigerator Ior long periods oI time.

Either recipe is ideal Ior ice cream cake decorating. It spreads quickly and hardens up rapidly
aIter making contact with the cold surIace. II you are using a stand mixer, beat the mixture with
the balloon attachment.
I. 1ruJltlonul:
ields 2 cups
1 llqld c heavy cream chllled (whllng cream ls Lhe same Lhlng)
1 1s sgar
1 Lsvanllla

Place the chilled heavy cream in the bowl oI the mixer. Beat on low until the cream becomes
streaked.

Add the sugar and vanilla.

Increase the speed to high and beat the cream until stiII peaks Iorm. Do not overbeat.

Frost cake or chill in an airtight container.
II. Plplng:
ields 2 cups
1 llqld c heavy cream chllled
1 1s sgar
1 Ls vanllla
1 Ls nflavored gelaLln (sch as knox fond ln grocery sLores)
1/ llqld c waLer

Begin by placing the gelatin in the water, either in the top oI a double boiler or heat-prooI bowl.
Let is soak Ior 10 minutes.

Now, place the container oI dissolved gelatin over simmering water. Do not allow the water to
boil. Stir the gelatin until it is completely melted. It will go Irom being opaque to being clear and
glossy.

Remove Irom heat and allow to return to room temperature.

Pour heavy cream into chilled bowl. Beat on low speed until it becomes streaked. Increase to
medium speed and beat just until soIt peaks Iorm. (It creates a peak when the beater is liIted, but
the peak does not come to a point or Ilops back down).

While beating, gradually add the gelatin in a slow stream. This is an important step in preventing
little globs oI gelatin Irom Iorming throughout the whipped cream.

Add vanilla (or other Ilavoring, iI desired) and the sugar in a slow stream. Beat just until Iirm
peaks Iorm. Do not overbeat or you will create butter.

Flavoring Options:

Chocolate:

ade with cocoa powder - Increase sugar to 2 Tbsp. and add 1/4 cocoa powder aIter adding
sugar. Beat on low until cocoa is incorporated to prevent pooIs oI cocoa all over you and the
kitchen.

ade with melted chocolate - This variation makes a delicious chocolate mousse Iilling, but
tends to have small Ilecks oI chocolate, which may clog up the cake decorating tip.




This cocolate cream ceese icing is really good on chocolate cheesecake.

3 oz. chocolate
3 oz. cream cheese (soItened)
1/4 c. milk
4 cups conIectioners sugar
1/2 tsp. salt

elt the chocolate in a bowl in the microwave.Beat cream cheese in the bowl oI an electric
mixer. Add conIectioners sugar and beat on low. Add milk and salt and beat until creamy. Add
melted chocolate to the cream cheese icing mixture and beat until Iully combined.