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Started By
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Best way to create authentic king cake icing with icing sugar?
Posted on 1/14/24 at 10:22 am
Posted on 1/14/24 at 10:22 am
Every year I make a homemade king cake, but my icing always looks like shite.
Any tips for getting it right?
Edit - I’m a dumbass and didn’t include what I’m actually asking. The color is always wrong. How do I get the color right in both the icing and the sprinkles?
Any tips for getting it right?
Edit - I’m a dumbass and didn’t include what I’m actually asking. The color is always wrong. How do I get the color right in both the icing and the sprinkles?
This post was edited on 1/14/24 at 1:39 pm
4
Posted on 1/14/24 at 11:02 am to StringedInstruments
quote:if it tastes good who cares?
looks like shite
I’ve bought some shitty looking king cakes
Posted on 1/14/24 at 1:33 pm to StringedInstruments
Its not rocket science, powdered sugar, cream and vanilla... just mix it to a consistency you like.
You can do milk and butter if you don't have cream, works the same.
What are you doing now?
You can do milk and butter if you don't have cream, works the same.
What are you doing now?
Posted on 1/14/24 at 1:36 pm to StringedInstruments
Been using this one for years. Can't remember where I got it from but, it tastes very authentic to me.
Glaze
6c powder sugar
4oz water
6oz butter (melted)
1T vanilla
1T imitation butter flavoring
Place everything in a bowl and mix with a whisk. Add water, 1 tsp at a time, to the
glaze if it is too thick.
Glaze
6c powder sugar
4oz water
6oz butter (melted)
1T vanilla
1T imitation butter flavoring
Place everything in a bowl and mix with a whisk. Add water, 1 tsp at a time, to the
glaze if it is too thick.
Posted on 1/14/24 at 1:38 pm to armsdealer
quote:
What are you doing now?
I updated the OP, but what I was really needing help with is the color.
I’ve been trying to use food coloring, but it’s never correct. Then any attempt at the colored sugar on top either dissolves or looks terrible.
Posted on 1/14/24 at 1:43 pm to StringedInstruments
What are your ingredients and portions ? My late grandmother taught me this recipe years ago and no one complains
2 cups powdered sugar
2 Tblspn melted , unsalted butter
2 tsp vanilla, preferably real Vanilla, not cheap imitation
4 Tblspn half n half milk
Combine in a mixing bowl and whisk/blend until smooth or desired consistency. I’ve also used heavy whipping cream or cream cheese for a different flavor/texture topping.
2 cups powdered sugar
2 Tblspn melted , unsalted butter
2 tsp vanilla, preferably real Vanilla, not cheap imitation
4 Tblspn half n half milk
Combine in a mixing bowl and whisk/blend until smooth or desired consistency. I’ve also used heavy whipping cream or cream cheese for a different flavor/texture topping.
Posted on 1/14/24 at 2:16 pm to StringedInstruments
quote:
I updated the OP, but what I was really needing help with is the color.
I’ve been trying to use food coloring, but it’s never correct. Then any attempt at the colored sugar on top either dissolves or looks terrible.
... try using paste type colors instead of liquid food color. I find that the paste is a better consistency and you only need a very small amount. There many colors so you really don't have to mix , like a drop of this or 2 drops of that.
Most cake and baking supply shops sell the bottles of paste.
Posted on 1/14/24 at 2:25 pm to bayou2
quote:With the updated OP, this is a great recommendation. Gel type food coloring is far superior to liquid.
I find that the paste is a better consistency and you only need a very small amount.
Also, add a bit or two of yellow to the other colors. It brightens the other colors.
This post was edited on 1/14/24 at 2:48 pm
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