Last weekend, I was looking for a new kind of icing to do the lettering on the Chocolate Layer Loaf Cake. I was hoping to find a knock-off recipe for the icing used on Mrs. Field's giant cookies online. However, no one seemed to have one. The closest I came was an icing that was used for sugar cookies.
So I decided to come up with my own idea. Instead of adding milk, cream, or water to the icing, I used a dollop of Cool Whip. The result was just what I wanted! A yummy icing that pipes letters and borders beautifully and dries to a semi-hard finish--strong enough to hold its shape, but not as rock hard as royal icing. You can see the result on the finished Chocolate Layer Loaf Cake below.
4 tablespoons butter
2 heaping tablespoons Cool Whip
2 cups powdered sugar
1 teaspoon vanilla
In a microwave-safe bowl, melt the butter. Then add the Cool Whip and stir until combined. Add the powdered sugar and vanilla. Add food coloring, if desired.
As with other icing recipes, feel free to add more powdered sugar if the icing seems too thin. If it's too thick, add more Cool Whip.
Icing will start to harden fairly quickly (faster than normal Wilton icing recipe but not as fast as royal icing). If it hardens on you, stir until it softens again. You might try a few seconds in the microwave, too.