Help...icing or frosting like they make on British cakes..?

[ladysovereign]

Originally Posted by linicx

I use a receipe for bakery frosting I've had for 50 years that seems to work quite well for most occassions. The 100 year old old family butter icing is real butter whipped first, then combined with XXXX sugar, vanilla and a drop or two of whole milk if the consistency is too thick. Last but not least is the our old brown sugar cocount broiler frosting we put on a spice cake. Specialty cakes like the Black Forest and Red Devil had special frostings that was more trouble than it was worth.

I really hate to say this, but most of the commercally producted frosting/icing used today it not very good compared to the recipes of long ago that had little shelf life. .

Bringing up an older post with a new question: Can you use a Buttercream frosting underneath a Marzipan covering on a cake to hold it? Or does it have to be warmed Apricot (or similar fruit) glaze on the cake and then the Marzipan?

I like the recipe you provided Linicx. Do you think I can substitute Almond Milk for Whole Milk and "Buttery Spread" (no dairy) for Butter or will I have a disaster on my hands? I would rather make my own frosting as I agree that the commercial ones are just awful.

[Deni Cooks]

Dear Gypsy Soul 22:
Yes, your husband means fondant. If you are ever in England, they sell the fondants already made. Pick up several - they last for a long time. They are virtually impossible to get in America or Canada...at least when I tried a few years back. Personally, I prefer American frostings because they are sweeter than the pre-packaged. There are several recipes online for the fondant. One fun trick is to knead the fondant with a bit of food coloring to get a marble effect. Very easy. Good luck! Thought of St. Jude a couple of days ago, myself.

[chicagojlo]

I make my own fondant using the marshmallow fondant recipe on Wilton.com, super easy and tastes much nicer than what you can buy in Joann or Michaels.

I know the original thread is really old but I'm British, and the main difference between British and American icings and frostings is the added ingredients. British royal icing is just egg whites and sugar, while here it's got all sorts of stuff in it. We don't put shortening or corn syrup in our cake decoration over there which is probably the main reason they taste so different.