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Here are my improvisations for natural food colours as I don't like to use chemical colours. They work great in icings.
I recently made a green cake for my son's second birthday!
I have a juicer and I just use juices in my icings to colour them.
Beetroot juice for pink/red
Spinach juice for green
and Carrot juice for yellow.
They are brilliant!
Camilla Berry (Sussex, England)
Make your own icing sugar. There is a huge difference in the cost of regular white sugar and icing sugar, yet icing sugar is only white sugar ground finer. I have a little "magic bullet" food processor and its a snap to throw a cup of sugar in there and grind it up. It's a little bit grainier but pretty close, and once you have used it in a recipe, you sure can't tell the difference.
Source: this handy hint came from my Mom :~)
By Leigh from Saskatoon, Saskatchewan Canada
This can be made out of any of the flavored coffee creamers. I used this one day when I ran out of milk. Now I would never use extract again. Enjoy!
Total Time: 1-2 minutes
Yield: This recipe would cover a large cake, bundt cake, breads..2 cups
Source: My own experience
This icing should be thick. You want it to harden on cookies, breads, and cakes unless otherwise call for thin icing.
Tired of the same old cake and icing? Take vanilla cake mix or vanilla icing and add unsweetened drink mix. You can add food coloring to match the flavor. It adds a lot of flavor and interest.
Warning: As time passes, the flavor intensifies. If not eating in one day, add a little less drink mix. Mix to taste.
By Paula from Maryville, TN
Quick and healthy. This is the best icing ever! Slightly warm cream cheese in microwave (or leave out about an hour or so or until it's room temp). Add vanilla then slowly stir in honey to taste.
Make a simple, delicious icing using only confectioners' sugar and eggs. This page contains a two ingredient cake icing recipe.
This page contains royal icing recipes. Royal icing with its smooth hard finish when dried is perfect for making cake and cookie decorations.
I save plastic containers, like from butter or whip cream, so that I can mix icing colors in different size containers depending on the amount of icing I need of a certain color. - Jennifer