I need an icing recipe for a bundt cake that is thick enough it doesn't run off the cake.?

The cakes I have in mind are the ones you see at Sam's Club or Costco - they always look so wonderful! Whenever I make a bundt cake and use powdered sugar glaze, it's not thick enough. Thanks for your help!I need an icing recipe for a bundt cake that is thick enough it doesn't run off the cake.?
Use your recipe for icing but add more powdered sugar/icing sugar to a thicker consistency.


1/4 cup butter


1 cup icing sugar


2-3 tbsp milk


1 tbsp cocoa or melt one handful of Chipits(used in chocolate chip cookies) in the microwave and add to your icing mixture--- stir very well by hand with a fork and if too thick add 1 tsp more milk---. If too thin add more icing sugar. Get your mixture to a pouring consistency, but not too thin.I need an icing recipe for a bundt cake that is thick enough it doesn't run off the cake.?
Ignore Ima W, she was being a complete b*tch!





Sorry I don't have a recipe with specific measurements but this is what I usually do to make frosting for bundt cakes.





I dump a whole bunch of powdered sugar into a bowl, add some butter, peanut butter and vanilla, pour in a little milk, and stir it. If it doesn't come out right the first time I just add a little of this and a little of that till I have a rich, creamy frosting. One nice thing about making frosting without a measured recipe is that it comes out a little different each time!


I hope this helps!





Frostings can be thickened with butter, peanut butter, shortening, or cream/whipped cream, or cream cheese.
Better Cream Whipped Cake Icing





录 cup cold water


1 tsp unflavored gelatin


1 cup heavy whipping cream


1 Tbsp. white sugar


陆 tsp vanilla extract





Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.





Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread immediately.
This recipe can be spread on. If you want it thinner add a little extra milk





Buttercream Icing





(Medium Consistency)


Ingredients:


1/2 cup solid vegetable shortening


1/2 cup butter or margarine, softened


1 teaspoon Clear Vanilla Extract


4 cups sifted confectioners' sugar (approx. 1 lb.)


2 tablespoons milk


In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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 mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
I usually won't use canned frosting...but this is one time when it's the absolute best. Just buy a tub in a flavor that goes with the bundt cake, heat it in the microwave until it's a pourable consistency, and slowly pour it over the cooled cake. It looks great, and tastes a lot better than the typical powdered sugar/milk glaze.
POWDERED SUGAR FROSTING





1 lb. powdered sugar


4 to 5 tbsp. milk


3 heaping tbsp. Crisco


1 tsp. vanilla


Dash of salt





Beat with mixer 3 to 5 minutes. If too thick, add milk (a little at a time - be careful not to add to much at one time).
Just add more sugar as you whisk ....You just need to adjust the sugar/liquid ratio. You don't want a really thick frosting though, to spread on top, because that will hide all the pretty lines of the bundt pan........Glazes can be very thin; or pretty thick - just add more powdered sugar:)
My mom takes a icing like in the duncan hines plastic canister and puts it in the microwave for 30 secs then drizzles it over the cake before it rethinkens.





but its definitely her cake that taste so good. icing is the bonus! : )
I always use powdered sugar and add a small amount of milk to get a thick consistency. Don't add too much, you can tell as you're stirring it. Works for me every time. Good Luck!
Add butter! It makes it harder! Then put it in the fridge! It always works for me!