This is a nice, plain vanilla icing that can be coloured to make things fun! It makes about 3 cups, which is a fair bit, but can keep in the fridge (airtight container) just give it a few secs in the microwave and another beat before you use it. It's medium consistency and can be used for piping decorations.
This recipe is from Wilton.com, though I've modified the method to make it easier, and it's easily modified to other purposes (see below). They have great ideas for piping decorations here.
1/2 cup solid copha (vegetable shortening)
1/2 cup canola margarine (or any all vegetable margarine)
1 teaspoon vanilla essence
4 cups icing sugar (sifted helps)
2 tablespoons soy milk
Melt the copha and margarine in a small saucepan and add vanilla essence.
Add the icing sugar in small amounts while beating on medium with electric beaters.
Add soy milk and beat until fluffy.
Keep covered with a damp cloth when you're not using it to make sure it doesn't dry out.
If you want to make it thinner, add soy milk, about a teaspoon (or less) at a time until you get it to the right consistency. You'll probably want it a bit thinner for icing cakes.
Because this icing contains margarine, it's not pure white. For a pure white icing, use copha instead of the margarine and add a little butter essence. This will make it a stiff consistency. Again, it can be thinned down with soy milk. However, because it's all copha, it can tend to get lumps in, which you really don't want if you are trying to pipe decorations in particular! Try adding a little glucose syrup, and keep beating it with electric beaters every now and then.
To make chocolate icing, add about 6 tablespoons of sifted cocoa (depending on taste), and then more soy milk if it needs thinning down again.
This recipe is from Wilton.com, though I've modified the method to make it easier, and it's easily modified to other purposes (see below). They have great ideas for piping decorations here.
1/2 cup solid copha (vegetable shortening)
1/2 cup canola margarine (or any all vegetable margarine)
1 teaspoon vanilla essence
4 cups icing sugar (sifted helps)
2 tablespoons soy milk
Melt the copha and margarine in a small saucepan and add vanilla essence.
Add the icing sugar in small amounts while beating on medium with electric beaters.
Add soy milk and beat until fluffy.
Keep covered with a damp cloth when you're not using it to make sure it doesn't dry out.
If you want to make it thinner, add soy milk, about a teaspoon (or less) at a time until you get it to the right consistency. You'll probably want it a bit thinner for icing cakes.
Because this icing contains margarine, it's not pure white. For a pure white icing, use copha instead of the margarine and add a little butter essence. This will make it a stiff consistency. Again, it can be thinned down with soy milk. However, because it's all copha, it can tend to get lumps in, which you really don't want if you are trying to pipe decorations in particular! Try adding a little glucose syrup, and keep beating it with electric beaters every now and then.
To make chocolate icing, add about 6 tablespoons of sifted cocoa (depending on taste), and then more soy milk if it needs thinning down again.
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