Uploaded January 2016 | Updated September 2026, 2 weeks ago
MAKING CUPCAKES? Use the SOFT CONSISTENCY icing. It's absolutely PERFECT for your cupcakes! :)
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THANK YOU for watching my tutorial everybody! Please be sure to SUBSCRIBE HERE: youtube.com/krazykoolcakes
I LOVE MY SUBSCRIBERS AND APPRECIATE YOU ALL!!!
Visit my ONLINE SHOPS for my handmade merchandise, and PDF tutorials.
ETSY SHOP: etsy.com/shop/KrazyKoolCakeDesigns
ECWID SHOP: krazykoolcakedesigns.ecwid.com
-----------FOLLOW ME-----------
Facebook: facebook.com/krazykoolcakes
Instagram:@krazykoolcakes
TOOLS & EQUIPMENT USED IN THIS TUTORIAL:
Kitchen Aid 7 Qt. Standing Mixer: amzn.to/3gV89SN
Kitchen Aid Rubber Spatula (comes in a set of 2): amzn.to/2Ga182b
ICING TECHNIQUE TUTORIALS: The icings in this tutorial are what I use combined with my icing techniques to achieve super sharp edges and straight sides. Please check out my playlist that includes ALL of my icing techniques and other helpful tutorials: youtube.com/playlist?list=PLR3inhL0HuAwJX-3DHhkS2Df_yrdPRA-b
After some experimenting and a bit of tweaking, I've finally got down what I consider to be the PERFECT icing consistencies for achieving super sharp edges and straight sides! In this tutorial I show you exactly how I arrive to these GREAT consistencies. As the tutorial shows, I make 2 different "types" of icings:
1). soft icing = for crumb coating and filling
2). hard icing = for damming and the outer layer of icing
Following are the amounts of ingredients I USE to achieve my icing consistencies. Remember, you can change how hard or how soft YOU NEED your icing to be by controlling how much milk you add. It will of course depend on the weather, temp, and the climate you live in. This can also change throughout the year.
These amounts are for a FULL BATCH of icing (can be easily halved):
Soft Icing:
1 cup high fat ratio shortening (NOT veg. shortening)
1 cup butter
2 tbsp meringue powder
2 tsp clear vanilla extract
8 cups sifted confectioner's sugar
9 tbsp milk (regular or 2% work great)
Hard Icing:
2 cups high fat ratio shortening
2 tbsp meringue powder
2 tsp clear vanilla extract
8 cups sifted confectioner's sugar
10 tbsp milk (regular or 2% work great)
Tips:
*For best results, make icing right before you need to ice your cakes. That way, the consistency will be the same when you're icing your cake as when you "tested" it out. Using it fresh and right away has worked out GREAT for us!
*One full batch of soft is the perfect amount for filling and crumb coating a two tier cake consisting of 8" and 6" cake tiers.
*A double batch of hard icing is the perfect amount for damming and icing a two tier cake consisting of 8" and 6" cake tiers.
*Batches can be easily halved, doubled, even tripled. We've managed to fit and make to perfection a triple batch of icing in our 7 QT mixer.
Music in this video courtesy of bensound.com/royalty-free-music
Songs:
"The Jazz Piano"
"Straight"
"Jazz Comedy"
MAKING CUPCAKES? Use the SOFT CONSISTENCY icing. It's absolutely PERFECT for your cupcakes! :)
*******************************************************
THANK YOU for watching my tutorial everybody! Please be sure to SUBSCRIBE HERE: youtube.com/krazykoolcakes
I LOVE MY SUBSCRIBERS AND APPRECIATE YOU ALL!!!
Visit my ONLINE SHOPS for my handmade merchandise, and PDF tutorials.
ETSY SHOP: etsy.com/shop/KrazyKoolCakeDesigns
ECWID SHOP: krazykoolcakedesigns.ecwid.com
-----------FOLLOW ME-----------
Facebook: facebook.com/krazykoolcakes
Instagram:@krazykoolcakes
TOOLS & EQUIPMENT USED IN THIS TUTORIAL:
Kitchen Aid 7 Qt. Standing Mixer: amzn.to/3gV89SN
Kitchen Aid Rubber Spatula (comes in a set of 2): amzn.to/2Ga182b
ICING TECHNIQUE TUTORIALS: The icings in this tutorial are what I use combined with my icing techniques to achieve super sharp edges and straight sides. Please check out my playlist that includes ALL of my icing techniques and other helpful tutorials: youtube.com/playlist?list=PLR3inhL0HuAwJX-3DHhkS2Df_yrdPRA-b
After some experimenting and a bit of tweaking, I've finally got down what I consider to be the PERFECT icing consistencies for achieving super sharp edges and straight sides! In this tutorial I show you exactly how I arrive to these GREAT consistencies. As the tutorial shows, I make 2 different "types" of icings:
1). soft icing = for crumb coating and filling
2). hard icing = for damming and the outer layer of icing
Following are the amounts of ingredients I USE to achieve my icing consistencies. Remember, you can change how hard or how soft YOU NEED your icing to be by controlling how much milk you add. It will of course depend on the weather, temp, and the climate you live in. This can also change throughout the year.
These amounts are for a FULL BATCH of icing (can be easily halved):
Soft Icing:
1 cup high fat ratio shortening (NOT veg. shortening)
1 cup butter
2 tbsp meringue powder
2 tsp clear vanilla extract
8 cups sifted confectioner's sugar
9 tbsp milk (regular or 2% work great)
Hard Icing:
2 cups high fat ratio shortening
2 tbsp meringue powder
2 tsp clear vanilla extract
8 cups sifted confectioner's sugar
10 tbsp milk (regular or 2% work great)
Tips:
*For best results, make icing right before you need to ice your cakes. That way, the consistency will be the same when you're icing your cake as when you "tested" it out. Using it fresh and right away has worked out GREAT for us!
*One full batch of soft is the perfect amount for filling and crumb coating a two tier cake consisting of 8" and 6" cake tiers.
*A double batch of hard icing is the perfect amount for damming and icing a two tier cake consisting of 8" and 6" cake tiers.
*Batches can be easily halved, doubled, even tripled. We've managed to fit and make to perfection a triple batch of icing in our 7 QT mixer.
Music in this video courtesy of bensound.com/royalty-free-music
Songs:
"The Jazz Piano"
"Straight"
"Jazz Comedy"
