Rainbow Doughnut Icing Recipes

RAINBOW DOUGHNUT ICING

Steps:

• In large bowl, mix powdered sugar, milk and corn syrup until smooth. Divide icing evenly among 6 small bowls. Add a different color gel to each bowl; stir to blend. Place each color icing in small resealable food-storage plastic bag. Cut off tiny corner of each bag.
• Place cooling rack on large cookie sheet; place doughnuts on rack. To make a rainbow on each doughnut, pipe one stripe of red, orange, yellow, green, blue and purple icing over top and slightly over edge of doughnut so that colors just touch. Pipe 1 or 2 doughnuts at a time so icing can blend together slightly before setting. The icing will spread slightly and drip down sides. Let stand at least 30 minutes or until icing is set. Store in tightly covered container.

OLD-FASHIONED DOUGHNUTS WITH FROSTING

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.