Some examples are strawberry, vanilla, chocolate, cream cheese frosting, confetti frosting, butter cream, royal icing, powdered sugar, marshmallow frosting, whipped cream, etc. But considering all the variations of flavoring and ingredients like coconut, chocolate, nuts, etc. there are an unlimited number.

There are literally thousands of variations. There are even different types of buttercream frosting including American, Swiss, Italian and German. Each has a ton of varieties. American frosting uses confectioner's sugar combined with either butter, shortening or half and half of both. The others use different proportions of butter, egg whites and cooked sugar syrup. You can even find frosting in a paper form, called edible icing sheets.

This is not a chemical change. The food colouring forms part of the mixture on the icing sugar + flavouring + water + colouring. A chemical change requires there to be a change in the nature of the ingredients eg cooking eggs.

icing sugar in its easiest form is just icing sugar and water (or milk). just start with 1/2 cup of icing sugar and add water until you get the consistency you want. once you get the consistency down, mix in some vanilla to give it some flavor. start with 1 tsp of vanilla...go from there. if you need more then 1/2 cup of icing, just start adding more icing sugar and water...keep mixing...don't forget to add more vanilla as well. this is just a simple icing. if you find it has too much of an icing flavor, try a tbsp of butter as well. it's all hit and miss with icing. for more complex, consult the internet or cookbooks. i have made mocha icing (yum), butter icing, cream cheese, etc.

There should be an expiration date on the container. But if there's not, then it should be good for about a year unless it's been opened. Once opened, store tightly covered in the refrigerator for about two weeks, then discard if not used by then.

Fondant - you can buy at a craft store, some supermarkets or check allrecipes.com for a recipe.

The answer is yes, butter cream icing requires powdered sugar to come out correctly. If you don't have powdered sugar, regular granulated white sugar can be processed in an household blender,which will give it the right consistency for butter cream icing.

Claire's target age group is 3 to 18 years of age, while Icing caters to women age 18 to 27. It also contains more "adult theme" products such as flasks, 21st birthday and Bachelorette products.

That's easy you will need a mixing bowl, 5 cups of powered sugar, 1/3 cup of butter or 5 tbs, 1 and 1/2 tsp of Vanilla, 2 tablespoons of milk and a mixer. Mix butter and powered sugar until flufly or creamy. Mix in vanilla and milk until its gets creamy. And your vanilla icing is done!

Cakes can be decorated with sweetened whipped cream, then kept for a short time in the refrigerator before serving.

Decorative frosting need not include cream, even though a number of recipes are called "butter cream frosting." Although there are many recipes, this type of frosting typically is made of powdered sugar combined with butter or shortening, then thinned slightly with milk or water.

The ready to use stuff is about 3.00-3.50 for each but will only do a smaller cake, if it's a sheet you will need 2. It costs about the same to make it from scratch.

Yes.

Sure you can! A good deal of vegan recipes use almond milk.

whell since Blue is a primary colour i guess you can add black? perhaps.

No.

You can add red and blue food coloring to white frosting. For a more indigo-ish color, use more blue than red. For a redder, more burgundy-ish looking purple, use more red dye.

What I normally like to do is use 6 drops of red and 4 drops of blue to get a purple.

Yes.

Powdered (confectioner's) sugar is a basic ingredient to cream cheese frosting. Substitutions such as granulated table sugar, brown sugar or honey will not produce acceptable cream cheese frosting. In a pinch, it may be possible to process granulated white sugar in a blender or food processor until very fine. Then add a tablespoon of corn starch to each cup of very finely processed sugar to approximate powdered sugar.

There are many different recipes but the general one is confectioners sugar, a dash of salt, butter and vanilla. You substitute cream cheese for the butter for a cream cheese frosting or use a different extract for the vanilla ie.. almond, peppermint. Or you can add cocoa to make a chocolate one. Oh and add a bit of milk, a little at a time, until you get the consistency you want.

seven minute frosting is like a divinity candy - it is best eaten right away - or thsugar will crystalize like it does when divinity or fudge gets old.

If you are looking for a causation sort of colour, here's what to do.

I will assume you are working with the standard grocery store liquid colourants.

Start with a very light orange, 1 drop red, 1 drop yellow and mix well. This is most likely going to be way too pale, but as you can add colour but not remove it and you have not given me any idea how big a batch of icing you are working on... better safe than sorry. Next add 1 drop green (yeah, I know, sounds weird, I swear it works), mix well.

Then one drop at a time add red and if needed a bit more yellow. Mix thoroughly after each drop, remember it will dry down a bit darker so keep it pale.

For a darker skin tone use red yellow and blue in equal amounts (1 -2 drops each) to start. Mix well. Adjust by eye with red and yellow until you reach the desired colour.

Remember mix the icing very well after each drop of colour, it is time consuming, but saves you making too many mistakes.

a cupcake

There are some excellent cream cheese icing recipes to be found at the website Allrecipes, and also at Food Network. Alternatively there is also a recipe on the Martha Stewart website which has received good reviews.

You cannot make traditional icing with caster sugar. However, you can use caster sugar to make a glaze or fresh whipped cream. (In a pinch, you can also use instant pudding with a third of the liquid it calls for.)