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Bakery Icing

 
One serving costs about $3.22 One serving costs about $3.22

$3.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free frosting,icing
spoonacular Score:25%

Spoonacular Score: 25%

 

Bakery Icing might be just the frosting you are searching for. Watching your figure? This gluten free recipe has 1695 calories, 12g of protein, and 29g of fat per serving. For $3.22 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up teaspoon butter flavoring, van-o-van, cup shortening, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so awesome. Try Magnolia Bakery Blueberry Muffins – make muffins just like they do in the bakery, Bakery Frosting, and Blueberry Bakery Muffins for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp butter
butter
2 lb
2 lb confectioners sugar
confectioners sugar
1 cup
1 cup cup cake
cup cake
2 Tbsps
2 Tbsps marshmallow creme
marshmallow creme
1 tsp
1 tsp salt
salt
1 tsp
1 tsp white vanilla
white vanilla
1 cup
1 cup water
water
1 tsp
1 tsp van-o-van
van-o-van
1 tsp butter
1 tsp
butter
2 lb confectioners sugar
2 lb
confectioners sugar
1 cup cup cake
1 cup
cup cake
2 Tbsps marshmallow creme
2 Tbsps
marshmallow creme
1 tsp salt
1 tsp
salt
1 tsp white vanilla
1 tsp
white vanilla
1 cup water
1 cup
water
1 tsp van-o-van
1 tsp
van-o-van


Instructions

  1. I do cake decorating and the recipe I use is as follows (it usually does have that thin crust that Patty was looking for):
  2. Cream the shortening and flavorings together. Then add the sugar, a little at a time, until the mixture begins to look like coarse crumbs. Then add salt water a little at a time until the mixture begins to get smooth and becomes the consistency of icing.
  3. Cake decorators generally like their icing on the stiff side, but it is a matter of personal taste. Add the salt water until it is the consistency you want.
  4. After you ice the cake, and it sits for a couple of hours, it should have that "micro-thin" crust your looking for.
  5. As a personal side note, I usually add more liquid vanilla flavoring and butter flavoring to my icing, because I want the taste, not the terrible sweetness of some icings. Almond extract can also be used in place of the vanilla, if you want to try something a little different. If you do use almond, I'd use less than the vanilla, because it tends to be a stronger flavoring.
  6. Note: Van-o-van is a powdered vanilla flavoring that is used (as far as I know) only by cake decorators. Every cake decorating store that I have been in has it in stock. I'm not really sure of the significance of it on the whole, perhaps Wilton could answer that. I do know that if you add more than what the recipe calls for, it makes your icing bitter. I have run out of it before and can certainly tell the difference.
  7. /CAKES

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.21
Ingredient
1 teaspoon butter
2 pounds confectioners sugar
1 cup cup cake
2 tablespoons marshmallow creme
1 teaspoon white vanilla
Price
$0.04
$2.92
$9.50
$0.10
$0.30
$12.86

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
1694 Calories
11g Protein
28g Total Fat
355g Carbs
3% Health Score
Limit These
Calories
1694
85%

Fat
28g
44%

  Saturated Fat
7g
49%

Carbohydrates
355g
119%

  Sugar
302g
336%

Cholesterol
7mg
2%

Sodium
1323mg
58%

Alcohol
0.34g
2%

Get Enough Of These
Protein
11g
24%

Selenium
30µg
43%

Vitamin B2
0.58mg
34%

Calcium
293mg
29%

Vitamin B1
0.41mg
28%

Manganese
0.45mg
22%

Folate
84µg
21%

Phosphorus
206mg
21%

Iron
3mg
20%

Vitamin B3
3mg
17%

Vitamin K
11µg
11%

Copper
0.16mg
8%

Fiber
1g
7%

Magnesium
27mg
7%

Potassium
217mg
6%

Zinc
0.74mg
5%

Vitamin B5
0.41mg
4%

Vitamin B12
0.18µg
3%

Vitamin A
146IU
3%

Vitamin B6
0.05mg
2%

Vitamin E
0.3mg
2%

covered percent of daily need

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