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Old fashioned American Icing

If any of you guys have a recipe for this could you help me out and post it here?

I will be eternally grateful.

Hi Fay - how nice to see you once again!

I had a very old recipe for "7 Minute Icing" that my Grandmother and Mother used to make and I cannot find it anywhere! I did find a link to a recipe that looks the same - why don't you give it a try and let me know how it turns out? This is a thick, fluffy icing that holds up better than buttercream and is soooo good!

Here is the link:

www.baking911.com/decorating/cakes_boiledicing.htm

Yes it's nice to be back! I have had a lot of troubles to deal with...not least moving home!
Also my computer settings make it difficult to log in sometimes.
Well never mind that...thanks for the link. I wonder if this would work with Merriwhite or other meringue mix because in UK you cannot use raw eggs in any form for commercial purposes.
I will give it a try and see what happens

Fay

Good luck, Fay - and many blessings. Hope all turns out well for you, in life and in the icing.

Here's the Buttercream Frosting my Mom always uses on her wedding cakes

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons milk (if necessary)

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and beat on medium speed for 1 minute more, adding milk if needed for spreading consistency.

The only problem is it doesn't give a true white color because of the butter. So if a bride wants a truly white cake - she will either use the 7 minute frosting (which is my fav anyway!) or roll a white fondant over it.

There's also one called Royal Icing - but it uses egg whites, too - but in the instructions I found, you can subbstitute powdered egg whites.

This is from Food Network: Food Network Royal Icing
"*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice


Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes."

Thank you all loads. I have the Royal Icing recipe anyway. the buttercream is great on cool outdoor ocassions but becomes real messy in a warm room. (especially one full of partying guests). I am going to try the 7 minute one later...it sounds good!

Fay

I just talked to Mom and she said what you can do for warmer climates and outdoor weddings is substitute shortening for the butter and add a teaspoon of clear butter flavoring.

It tastes just about the same (not quite as rich) but hoods up much better.

Fay,
This is a long reply, but here are four basic �American� frostings. The first is the one that is used most often to frost cookies and cakes, but I find it has a gritty texture due to the powdered sugar and is extremely sweet. Even though it�s referred to as �buttercream,� it isn�t true buttercream. True buttercream starts with a sugar syrup that is cooked and beaten into egg yolks, then the butter is whipped in. True buttercream is by far the most decadent, but it�s a little more work.
The cream cheese recipe is an uncooked buttercream, but it is less gritty due to the cream cheese.
The fluffy white frosting is similar to 7-minute frosting, but is much faster and easier. It has a texture similar to soft marshmallow cream and isn�t too sweet. This recipe works better for me than the classic 7-minute frosting which sometimes goes sugary. I double it for a large cake.
Hope these recipes are what you are looking for.

Basic Uncooked Buttercream Frosting

4 cups powdered sugar
1/4 cup milk
1/3 cup butter, or use shortening if a white color is necessary
1/2 teaspoon vanilla, or other flavoring


Beat the powdered sugar and milk until smooth; add the butter and vanilla and whip until spreadable, adding more milk or powdered sugar as necessary.

True Buttercream Frosting

1/3 cup water
2/3 cup sugar

4 egg yolks
1 cup butter, softened

2 tablespoons flavored coffee syrup, or vanilla

Place the water and sugar in a saucepan; cover and bring to a boil. Boil, washing down the sides occasionally, until the mixture is fairly thick or it forms a soft ball in cold water.

Meanwhile, while the syrup is boiling, place the egg yolks in a large mixing bowl and beat until thick and lemon-colored. With the mixer on high, slowly pour the syrup into the egg yolks. Continue beating at high speed until the mixture has cooled, scraping the sides occasionally. Beat in the butter, one piece at a time, until the mixture is thick and smooth. Add flavoring to taste.

Variations:
Chocolate: Melt 3/4 cup semi-sweet chocolate chips; cool, then fold in the finished frosting.
Cream Cheese: Beat in 4 ounces very soft cream cheese with the butter

Note: you can flavor the mixture with liqueur, extracts, or coffee syrup.

Cream Cheese Frosting

1 8 oz. package cream cheese, softened
1 stick butter, (1/2 cup)
4 cups powdered sugar
2 to 3 tablespoons whipping cream, or milk
1/2 teaspoon vanilla

Beat the cream cheese and butter until mixed and soft. Add the powdered sugar and enough of the cream or milk to make it spreading consistency. Stir in the vanilla.

Fluffy White Frosting

2 cups sugar
2/3 cup water
1/2 teaspoon cream of tartar
1/8 teaspoon salt

4 unbeaten egg whites
1 teaspoon vanilla

Combine the sugar, water, cream of tartar and salt in a saucepan; cover and bring to boiling; uncover and stir until the sugar dissolves. Place the egg whites in a mixing bowl; while the mixer is running, slowly pour the sugar mixture into the egg whites. Beat until the mixture has cooled and is fluffy. Add vanilla and frost cake.

Brilliant! Thanks so muck Karen these will go in my book too.


Fay