Ancient Secret Chinese Icing Recipe

Oh yee of little faith. All of you assumed eva couldn't supply a worthy recipe. Here is one that none of you know (I'm willing to bet) AND it's INCREDIBLE ~ I give you my personal guarantee that you will be complimented on your icing when you make this recipe.

Julie got this from me earlier and she's going to try it. This makes me proud in a way prolly none of you can imagine. Makes me want to share this recipe with all of you!!

Okay so our last house, my son's best friend, HIS dad told me, they used to own a Chinese bakery. The following is their secret icing recipe. As follows: (yes so simple that eva can make it and get compliments AND not cause any fires.)

1. Start whipping whipping cream.
2. Slowly slowly start whipping in icing sugar.
3. Keep whipping.
4. Add colour if you wish.
5. Done!
6. DO tell me when you get compliments! xoxo

1. Are you whipping regular whipping cream?
2. what is icing sugar? Is it different from granulated sugar?
3. If it is regular whipping cream, won't it turn into butter if you keep whipping it?
4. Do you continue to whip as you add color?
5. What do you have when you are done? Colored butter?

1. just plain old whipping cream
2. icing sugar is NOT granulated sugar. Pls ask your grocer for ICING sugar.........
3. Yes eventually but no, not if you keep slowly adding in ICING sugar.......
4. Yes
5. When you are done, ice your cake. Pls leave butter out of this equation Mama, and yes, I love you! xoxo eva

OK. I confess. The only reason I clicked on this recipe is because its from eva-I had to see this for myself!

Is icing sugar the same as confectioner's sugar, aka, powdered sugar? I worked at a Swedish Bakery and this is what we used-added to a chunk of Crisco type shortening. Our window display cakes would last for months with this icing on them.

Is this icing edible?

Well how lovely that Julie has found cause for some mirth. Lord knows there's always room for more laughter in life.



THIS is icing sugar!


http://www.sweetstylings.com/wp-content/uploads/2010/07/icing-sugar-for-chocolate-icing.jpg

Check the other threads!

Julie, I'm so sorry for you that you don't have your very own popular recipe thread! But Jules..... Don't give up hope, it could maybe happen for you one day. Maybe. (But probably not.)

Slow cooker chop suey.

OH Look! Here's Mama talking to eva! (In eva's spectacularily successful recipe thread!) See eva take a bow...

OK eva, I have found some answers to some of the questions above:

1. icing sugar is powdered/confectioner's sugar. The powdered sugar we buy in the store has a little bit of cornstarch added to it to keep it from clumping on the shelves.

2. We can also make powdered sugar, but putting granulated sugar in a blender and making it as light as we need. If we make our own, we don't need to add the cornstarch if we plan to use it as soon as we make it. (That's just in case we don't have powdered sugar in the cupboard.)

Now, eva has taught mama something new (recipe) and mama has taught eva something new (so she can answer Sherry's question.)

BTW, you didn't say how much sugar to whip into the cream. Do we just guesstimate? I called 3 bakeries in my area and they never heard of Roger's icing sugar. I had to google icing sugar to get the info above.