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Topic: Icing for cinnamon rolls  (Read 940 times)
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« on: August 15, 2008 07:50:23 AM »

Hey everybody!

I am looking for a simple but good recipe for icing that would go good on cinnamon rolls or cinnamon sticks. I am already using one that asks for powdered sugar, butter, milk, and vanilla. But it seems like it's missing something. Can anybody suggest anything? Also I am not an avid baker or anything so I would have no idea what the answer to this question would be but I was hoping somebody could tell me some of the different kinds of extracts there are because I have no clue.

I hope everyone has a great weekend!

« Reply #1 on: August 15, 2008 08:06:59 AM »

That is the one I use most often .... It makes a HUGE diff to use good REAL vanilla extract.
Doe sit taste bland to you?? maybe add alitle cinnamon & or nutmeg to the mix??
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« Reply #2 on: August 15, 2008 11:16:43 AM »

Mmmm....cinnamon rolls....(I know what I'm making when I get home from work - thanks for the kick-in-the-pants.. Grin)
Anyways, here is the recipe that I use for the icing and it is fabulous (although I do, very much, agree with LeesaLove that real vanilla makes a HUGE difference as well) and while some people might substitute margarine for the butter, I would never...butter is my friend!!!

8 tablespoons (1 stick) butter, softened
1 1/2 cups confectioners' sugar
1/4 cup cream cheese
1/2 teaspoons vanilla extract

Beat well, until light and fluffy.
When the rolls are done, drizzle generously with the icing while still warm.

Blessed be.
« Reply #3 on: August 15, 2008 07:13:40 PM »

crazyred has the ticket with cream cheese.

it is what it needs fo'sho

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« Reply #4 on: August 21, 2008 06:27:55 PM »

Yep - cream cheese here too.  It adds that bit of zip - an extra dimension.  I also sometimes add a bit of cinnamon to the icing too, or some finely chopped orange zest.

« Reply #5 on: August 24, 2008 02:55:51 PM »

i agree, the best icings have cream cheese.

as for extracts, there are several different flavorings.  extracts are usually the most common and are flavors from whatever suspended in alcohol.  don't leave the bottle open, you could wind up loosing flavor from the bottle.  there are also flavor oils, which are extracted from the plant/fruit/whatever.  most recipes call for extracts, but most candies use flavor oils.  oils can be found in specialty shops, and the only place I've ever seen them was the Amish market.  I'm sure you could find them on the internet. 

extracts can be real, or imitation, and I would say use the real stuff whenever possible.  the only time i will consider using imitation is for almond extract when someone eating what I'm making could be allergic to tree nuts.

the most common extracts in the grocery store (in my experience) are vanilla, orange, lemon, mint, almond.  i usually also see imitation extracts for vanilla, almond, raspberry, banana, and butter.  real extracts can also be found online in many many flavors.  http://www.naturesflavors.com has a wide selection, and I have had good experiences ordering extracts from them.

if you want to try experimenting with your recipes, try substituting almond or orange extract.

ok, i'm done talking now :-)
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