I agree with momoreg. There are endless possibilities. If you frequent a particular bakery, they should be more than happy to tell you what kind of icing they use. (Or if you call and ask.) They may not tell you how they do it, but then we'd be better able to answer your question.
Some bakeries sell supplies like flours, sugars, etc to the public.
In the meantime, the following icing is by far one of the best icings I've ever had.... (with or without the nuts)
CREAM CHEESE FROSTING
Makes 6 cups
8 ounces cream cheese, room temperature
1/2 cup (1 stick) margarine, room temperature
1 pound confectioners’ sugar, sifted
1 cup finely chopped pecans
1 teaspoon pure vanilla extract
Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using. |