Icing Recipes

We love the rich, sweet and salty flavor of the icing on this decadent chocolate cake! Top with fresh fruit and serve warm with vanilla ice cream.

Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically portion controlled, and they’re just darn cute!

Those who know me well will say that I am not a snob--except for when it comes to icing. I want the real stuff! To me cakes are ruined with fake whippy icings made with shortening.

This icing is delicious, though a tad on the runny side, you won't be able to do decorative icing unless you thicken it up. Best bet, try this mix with more sugar. But for a healthier gooey treat, this is the way to go.

Super easy and flavorful! In this case, I used lemon flavoring but any flavor pudding can be used.

from the show good eats

Works without the cashews or Roma if you don't have them on hand, BUT, it is more delicious with them!!!

When I first came across this recipe, I could not believe that these ingredients could create a cake-like consistency. I was wrong. The cake is fluffy and light, and I cannot wait to try it with other citrus fruits. In this recipe, oranges provide vitamin C and antioxidants. Each egg provides approximately 5.5 grams of protein, adding substance to the cake. Lastly, almonds are high in vitamin E and magnesium, acting to lower cholesterol. This cupcake is gluten-free and adapted from one by New York Times food writer Martha Rose Shulman. The oranges can be prepared the day before and refrigerated overnight.

I use this to ice cupcakes, tint them any color you would like.

An adaptation of a Hungry Girl recipe.

Found this recipe on the web and tweaked it a little bit. So, so yummy!

by AnEdibleMosaic.com

No cook icing for decorating cookies, cupcakes, or cakes. Covers 72 sugar cookies: some as fully iced, others as outlined. Makes about 3 cups of icing.

Without the glaze, these scones have delicious, hearty oat and bran flavors, with a light sweetness - and they're under 100 calories!
For those with more of a sweet tooth, add the glaze to create a mouthwatering honeyed taste that compliments the hearty oat and bran flavors perfectly! (130-160 calories per serving with the glaze, depending on how much "sticks")

Healthy version of a pumpkin cupcake. Made with wheat flour and apple butter. These are very dense cupcakes.

wonderful buttercream icing my kids prefer this over store/ bakery bought!! :)

I love carrot cake! But the cream cheese frosting and 1 cup of oil to make a moist cake is not the best way to start the morning. I lightened up the cake and icing to make a great breakfast treat.

From Gringalicious

A pure white, lightning-fast icing perfect for piping as decoration on cakes and cupcakes. Feel free to add flavouring or colouring as needed!

Yummy vegan cinnamon buns from the May 2010 online newsletter of VegNews Magazine. I made them as directed and they were great. I probably didn't let them rise long enough, and probably they were on a rack too high in the oven. Still wonderful! Makes 16 to 18 rolls (calories are for 18).

easy buttercream icing....... no so easy on the hips:)

Cookie recipe from Better Homes and Gardens New Baking Cookbook
Icing recipe from Wilton

Glucose/Corn syrup icing

This goes with the Sugar-Free Chocolate Cake I submitted from www.dianasdesserts.com

This goes with the Sugar-Free Chocolate Cake I submitted from www.dianasdesserts.com

I took a delicious Oatmeal Cake recipe from a dear friend of mine, (other wise lovingly refereed to by her as "Spit" cake") and I converted some of the items to make it more "calorie" friendly!
ENJOY!
:)
THANK YOU TLMASSIE!

Makes 12 servings

Makes 24 servings.

This is a modified version of the popular Pumpkin Muffin recipe here on Spark People. I didn't like the spice cake. I use Carrot cake instead. Also, it was too dry, so I add applesauce and water. We also like cream cheese icing and use that on our muffins. We use a half container for a batch of 18 muffins.