What's a simple icing recipe?

For my sons birtday party i wanted to do an activity with the kids of decorating cookies with icing. Do you have any recipe and general suggestions?What's a simple icing recipe?
Water and Powdered sugar with food coloring if you want color.


More powdered sugar then waterWhat's a simple icing recipe?
This is a frosting, not sure if it's what you are looking for.


1 # soft butter


8 cups powdered sugar


1/4 cup milk


1 tsp vanilla extract


1/4 tsp almond extract
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Lemon and Lime Cream Tart Recipe courtesy Jamie Oliver


Show: The Naked Chef


Episode: Hen Night (Bachelorette Party)











not simple but good








This tart is one of my favorite combinations 鈥?Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn鈥檛 made from a curd recipe, it鈥檚 gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short crisp pastry shell.








1 tart shell, baked blind


8 large free-range eggs


12 ounces caster sugar


12 ounces double cream


7 1/2 ounces lime juice


3 3/4 ounces lemon juice





With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.


Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.





You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.
the best icing to use for your application would be a cream cheese icing.. just take a brick of cream cheese.. add enough icing suagr to make it sweet, add vanilla for flavour or food coloring for different colors.. the best thing about this recipes is that you control the proportions!
DIFFERENT ICING FLAVORS...





Chocolate Icing





Ingredients:


4 tablespoons butter


1/2 cup packed brown sugar


2 tablespoons milk


1 1/2 cups confectioners' sugar


1 tablespoon unsweetened cocoa powder


1 teaspoon vanilla extract





Directions:


In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.





Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.





Spread Quickly over cooled cake, as frosting will set up very fast.








Cream Cheese Frosting





Ingredients:


2 (8 ounce) packages cream cheese, softened


1/2 cup butter, softened


2 cups sifted confectioners' sugar


1 teaspoon vanilla extract





Directions:


In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.











Coffee Icing





Ingredients:


2 cups confectioners' sugar


1/4 cup butter, softened


3 tablespoons strong brewed coffee


1 teaspoon vanilla extract





Directions:


Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.








Maple Icing





Ingredients:


1 (8 ounce) package cream cheese


1/4 cup butter


4 cups confectioners' sugar


1 teaspoon vanilla extract


1/2 teaspoon maple flavored extract





Directions:


Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.








Caramel Frosting





Ingredients:


1/2 cup butter


1 cup packed brown sugar


1/4 teaspoon salt


6 tablespoons milk


3 cups sifted confectioners' sugar





Directions:


Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.





Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.








Lemonade Frosting





Ingredients:


2 cups heavy whipping cream


2 tablespoons white sugar


3 fluid ounces frozen pink lemonade concentrate, thawed





Directions:


In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.