Icing for cupcakes

Basic Fondant

Ingredients:

250 gr confectioner's sugar sifted

hot water

colouring

Instruction:

1. pour 2 tsp of hot water into confectioner's sugar sifted

2. mix it well

3. add another tsp of hot water

4. Insert few drops of colouring and mix it again

5. pour the icing above the cupcakes 

Butter-cream icing 

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine

1 tsp clear vanilla extract

4 cups sifted confectioner's sugar (approximately 1 lb.)

2 tablespoon milk

Instruction:

1. In a large bowl, cream shortening and butter with electric mixer. add vanilla. 

2. gradually add sugar, one cup at a time, beating well on medium speed. 
scrape sides and bottom of bowl often. when all sugar has been mxed in, icing will appear dry. 

3. add milk and beat at medium speed until light and fluffy. 

4. keep bowl covered with a damp cloth until ready to use.

5. for best result, keep icing bowl in refrigerator when not in use. refrigerated in an airtight container. 
this icing can be stored 2 weeks. rewhip before using. 

6. for thin (spreading) consistency icing: add 2 tsp light corn syrup, water or milk.

for pure white icing (stiff consistency): omit butter, substitute an additional 1/2 cup shortening 
for butter and add 1/2 tsp no-color butter flavor. 
add up to 4 tsp light corn syrup, water or milk to thin for icing cakes.

source : http://www.wilton.com/recipe/Buttercream-Icing

Lemon Butter-cream Icing

Ingredients:

1/2 cups solid vegetabela shortening

1/2 cup (1 stick) butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups sifted confectioner's sugar (approximately 1 lb.)

additional lemon juice or milk (optional)

Instruction:

1. In a large bowl, cream shortening and butter with electric mixer until light and fluffy. 

2. Add lemon juice and zest; beat well.

3. gradually add sugar, one cup at atime, beating well on medium speed. 

4. Scrape sides and bottom of bowl often.

5. when all sugar has been mixed in, if icing is dry, 
add additional juice or milk and beat at medium speed until fluffy.

6. keep icing covered with damp cloth until ready to use.

7. for best result, keep icing bowl in refrigerator when not in use. rewhip before using

source: http://www.wilton.com/recipe/Lemon-Buttercream-Icing

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