Drippy Icing Recipes

DRIPPY ICING

Steps:

• Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.

HOMEMADE POURABLE ICING

Steps:

• In a large bowl or stand mixer, stir butter well until very light and fluffy. A stand mixer works best.
• Add in powdered sugar, stir until combined.
• Add vanilla or lemon extract.
• Slowly add in milk, one tablespoon at a time. Mix well as you add milk. If butter separates, slow your milk additions and be sure to increase stirring inbetween additions.
• Stir after each addition of milk to see if it has reached a consistency that will pour. It will look thick, but a little runny.
• Slowly drizzle over cake in a circular motion, making sure it evenly coats all sides. Use an offset spatula or butter knife to smooth out any lumps or uneven areas.
• Pop cake in fridge and let set for 5-10 minutes.
• Repeat icing drizzle step for a thicker more fondant like coat, then return to fridge. Repeat as needed.
• If adding sprinkles or decorations, add them before setting, or they will not stick well.
• If icing is too thin, add more powdered sugar. If too thick, more milk.

BASIC GLAZE ICING

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

CHOCOLATE DRIP RECIPE

Steps:

• Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
• Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
• If you don't have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
• Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow the mixture to sit for 1-2 minutes.
• Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
• Let the mixture cool for about 10 minutes, or until the mixture is just slightly warm to the touch.
• Make a test drip on the back of the cake to check the consistency of your ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it to cool a bit longer, then try another test drip.
• Once the test drip looks how you want it to, add the ganache around the sides of the cake and top of the cake if desired. The drips should set on the cold cake, but you can also pop the cake in the freezer to help lock the drips in place.

RECIPES

Steps:

• Step 1:Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.

PISTACHIO POUND CAKE WITH DRIPPY ICING

Steps:

• Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
• With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
• Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
• Drizzle cakes with icing, and sprinkle with pistachio slivers.

DRIPPY ICING

Steps:

• Stir all the time while cooking.
• Boil until thickened-then its ready to use on cakes.
• Real good on chocolate cakes, and can be used on other cakes.
• I made a pineapple upside down cake and used this icing over it.
• DH loved it.

DRIPPY ICING

Steps:

• Whisk all ingredients in a small bowl until smooth. Use immediately