Christmas Wedding Cake Icing Recipes and Ideas

I love the look and taste of Royal Icing it dries to a smooth polished finish and is always elegant.


Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing Using Meringue Powder:


4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups



Home-made icing


Ingredients

1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 box powdered sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth. Add sugar and
vanilla. Beat well. Spread on cake when cooled. Sprinkle
with nuts.


or



Coat the fruitcake with a layer of marzipan and then spread thinly with Royal Icing
Butter Cream is truely very delicious, however it will not stand up over time.... I'm assuming you are making a standard wedding cake, not one that will be eaten right away.

Buttercream!

INGREDIENTS

* 1 cup butter
* 1 cup shortening
* 1/2 cup milk
* 2 teaspoons clear imitation vanilla extract
* 8 cups confectioners' sugar

DIRECTIONS

1. Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Makes 5-6 cups

Buttercream is a traditional icing, however, cream cheese frosting is great too. Talk to your cake designer to the best ideas. Also, make sure to test the frosting before deciding. You want to like it. THere is another option, if you are not big on frosting, and/or want a clean look to your cake. You can have fondant used on your cake. This creates a very clean line for the cake and creates a great finish. The fondant is edible, but can also be removed for serving if desired.

Find more wedding cake recipes and design wedding cake pictures here!