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Forum
-> Household Management
-> Kosher Kitchen
amother
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 Yesterday at 2:06 pm
I'd like to make a vanilla icing, but it becomes clear when it dries on the cake.
Any tips and tricks?
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amother
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Yesterday at 2:15 pm
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What sort of recipe are you using?
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amother
DarkRed
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Yesterday at 2:29 pm
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I’ve had that too with a confectionery sugar hot water and lemons juice recipe
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devorah1231
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Yesterday at 2:31 pm
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Probably too thin. Add less water.
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amother
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Yesterday at 2:35 pm
Confectioners sugar, parve milk a few drips, just enough to make the confectioners sugar thick and creamy.
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Iymnok
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Yesterday at 3:04 pm
Add a hard oil/fat.
Margarine, butter, coconut oil, crisco.
My basic go to simple frosting is melted margarine, powdered sugar, vanilla and a liquid (milk, water, fruit juice)
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amother
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Today at 12:36 pm
| Iymnok wrote: | Add a hard oil/fat.
Margarine, butter, coconut oil, crisco.
My basic go to simple frosting is melted margarine, powdered sugar, vanilla and a liquid (milk, water, fruit juice) |
This. I'm not sure of the chemistry but it seems like most water-soluble ingredients (sugar, lemon juice, salt) go clear in solution. I usually make a buttercream or whipped white chocolate ganache for an opaque frosting.
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amother
Babypink
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Today at 12:47 pm
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I make buttercream frosting, never had an issue
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amother
Feverfew
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Today at 12:54 pm
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The internet says a dot of purple food coloring to be extra white frosting.
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Tortoise
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Today at 1:01 pm
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Add a bit of corn syrup to give it that nice hard bakery sheen
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amother
Waterlily
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Today at 1:57 pm
Some white food coloring will do the trick 
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