Ways to Make Cake Icing

Icing a cake can be as simple as stirring together a few simple ingredients and slathering it on. It can also be labor-intensive, such as making rolled fondant and letting it rest for eight hours while you mix up royal icing and create intricate individual decorations, then put your creation together. If you like to experiment, try mixing up different kinds of icings for pound cakes, special occasion cakes or a batch of cupcakes.

Buttercream Icing

Buttercream icing, or powdered sugar icing, is made of confectioner's sugar, flavoring, corn syrup, water or milk, and vegetable shortening or butter. Adjust the consistency of this icing by adding more liquid or more powdered sugar. If you're adding color in the form of liquid food coloring, use less liquid. As with any icing, paste food coloring will yield brighter, deeper color than liquid without adding moisture. Letting the icing sit for several hours before use will also help to deepen the color. Use butter cream icing to frost cakes and cookies, make simple decorations such as roses, and pipe letters and borders.

Royal Icing

Royal icing is used for frosting cakes and making decorations. It dries hard, allowing you to make decorations individually and air-dry them before placing them on cakes. It does not contain shortening of any type, and it's important to ensure that your utensils and bowls are free of grease. Although royal icing was originally made from powdered sugar, lemon juice and egg whites, it's advisable to substitute meringue powder for the egg whites because of the risk of salmonella bacteria in raw eggs. Add vanilla, almond or lemon extract to your royal icing when using meringue powder for better flavor.

Rolled Fondant

Rolled fondant is made of powdered sugar, water, gelatin, glucose or corn syrup, glycerin and flavoring. When mixed, it resembles a ball of dough, which is then rolled to 1/4 inch. The piece of fondant must be large enough to cover the top and sides of your cake and will give it a smooth, finished appearance. Place rolled fondant over a cake that has been iced with butter cream frosting, which will help to attach it to the cake. Decorate the fondant-covered cake with royal or butter cream icing.

Poured Fondant

Poured fondant is made of powdered sugar, corn syrup, white chocolate coating wafers or chips, hot water, vanilla extract and food coloring. Traditionally used to cover petit fours, you can also use it to frost cakes and cupcakes. If you're working with small cakes such as petit fours or cupcakes, keep the fondant warm in a double boiler rather than reheating it. If you have leftover fondant, make candy by dropping it by the spoonful onto waxed paper or pouring it into candy molds.

Whipped Cream Icing

Whipped cream icing is just what its name implies. Made of heavy whipping cream, sugar and vanilla extract, it's simple to make, but the iced cake must be served immediately or refrigerated. For the best results, chill your bowl and beaters before you begin. Whip the ingredients together until stiff, then use the icing between cake layers or to frost a whole cake. Add cocoa powder or pureed fruit such as strawberries, bananas or raspberries along with a little extra sugar to make flavored frosting.