Great tasting recipe for cake icing, that isn't buttercream? That's also good for decoration?

I hate the taste of buttercream, it's the one they use on cheap cakes you get at lucky's and stuff. But I need the icing to have good consistency for decoration, because the ones that use butter or cream cheese usually melt easily. ThanksGreat tasting recipe for cake icing, that isn't buttercream? That's also good for decoration?
personally i like whipped cream.


usually with strawberry slices, or mandarin orange slices in it.


normally in the middle, if it's a layer cake.





use whipping cream, not heavy cream.


or, if you're frugal, you can get heavy cream, and mix in 1/3 milk, or so.





not only is it good, it's the easiest to make.Great tasting recipe for cake icing, that isn't buttercream? That's also good for decoration?
Royal Icing


1 pound powdered sugar


5 tablespoons meringue powder or 1/4 cup pasteurized egg whites


2 tablespoons water


food coloring (optional)





Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups





Cream Cheese Icing





Ingredients:


1 cup (2 sticks) butter


16 oz. cream cheese, softened


2 lb. (8 cups) confectioners' sugar


2 tablespoon milk


NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.





In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.





YIELD: Makes 5-1/2 cups








Confectioners' Sugar Glaze





Ingredients:


1 1/4 cups confectioners' sugar


3 tablespoons milk


1/2 teaspoon Clear Vanilla Extract


Stir milk into sugar. Add vanilla. Drizzle on dessert cakes, muffins and cookies.





May be thickened with confectioner's sugar or thinned with milk or other flavored liquids.





YIELD: 1/2 cup.








Gum Paste Recipe





1 heaping Tablespoon Glucose


4 tablespoons warm water or 3 tablespoons warm water and 1 tablespoon of lemon juice


1 tablespoon Gum-tex鈩?or tragacanth gum


3 cups sifted confectioner's sugar (about 戮 lb.)


1 cup sifted confectioner's sugar (about 录 lb.; save until ready to use)





In a large bowl, mix Gum-Tex鈩?into 3/4 lb. confectioner's sugar. Make a well in the center and set aside. Mix water and glucose in a glass measuring cup and blend; heat in microwave on high for about 30 seconds until mixture is clear. Pour into well of 3 cups confectioner's sugar and mix until well blended (mixture will be very soft). Place mixture in a plastic bag and seal tightly; let mixture rest at room temperature for 8 hours or overnight. Knead remaining confectioner's sugar into gum paste when you are ready to use it. As you work it in, gum paste will whiten and soften.








Clay-like gum paste can be rolled thinner than fondant for finer detail. Gum paste dries hard and is meant for decoration only; remove from cake before serving
you will love this icing!!





Shaving cream icing





2 1/2 tablespoons flour


1/2 cup milk


1/2 cup granulated sugar


1/2 cup shortening


1/2 teaspoon salt


1 tablespoon butter


2 cups confectioners sugar


1/2 teaspoon vanilla extract





Mix first two ingredients well. Bring to a boil. Cool.


Beat next four ingredients well. Add to flour and milk mixture.


Beat last two ingredients well. Add rest of ingredients.


The longer you beat the better it is.


Can be refrigerated for 2 months.
try the icing in the link below. It's like fondant icing. I made it last year because I couldn't get all the ingredients to make proper fondant, and it worked really well.
I find that if you use almond flavoring instead of vanilla in a basic buttercream recipe it tastes so much better. I haven't found a better tasting recipe that works well for cake decorating.
http://www.cooks.com/rec/search/0,1-0,ca鈥?/a>