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frosting Recipes
(Chronologically Listed)
Spiced Layer Cake With Orange Cream Cheese Frosting
Preheat oven to 350f.
Butter three 9-inch-diameter cake pans.
Line bottom of pans with waxed paper.
Butter and flour pans; tap out excess flour.
Sift first 8 ingredients into medium bowl.
Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy.
Beat in eggs 1 at a time.
Stir flour mixture into butter mixture alternately with sour cream and milk.
Divide batter among prepared pans.
Bake cakes until tester inserted into center comes out clean, about 25 minutes.
Transfer pans to racks and cool 10 minutes.
Turn cakes out onto racks and cool completely.
Can be made 1 day ahead.
Store airtight at room temperature.
Place 1 cake layer on platter.
Spread 2/3 cup frosting over.
Top with second cake layer.
Spread 2/3 cup frosting over.
Top with third cake layer.
Cover top and sides of cake with remaining frosting.
Can be made 1 day ahead.
Cover with cake dome and store at room temperature.
Spice Cake With Maple Frosting 1
Beat shortening for 30 seconds.
Add sugar & beat till ight & fluffy & well combined.
Add the dry ingredients alternately with the water, a little at a time, beating well after each addition.
Finally mix in the raisins.
Bake in a large greased loaf pan for 45 minutes at 325f.
Maple frosting: in saucepan cook 1-1/4 cups pure maple syrup to soft ball stage 238.
Gradually add the hot maple syrup to 2 stiffly beaten egg whites, beating constantly with electric mixer.
Stir in 1/4 cup sifted powdered sugar and beat till well blended.
Speedy Frosting
Melt 1/2 cup butter in saucepan.
Blend in 1 cup firmly packed brown sugar and 1/4 tsp salt cook over low heat for 2 minutes, stirring constantly add 1/4 cup milk, continue until mixture comes to a boil.
Remove from heat blend 2 1/2 cup sifted confectioners sugar add 1/2 tsp vanilla.
Spice Cake With Molasses Cream Cheese Frosting
For cake: preheat oven to 350f.
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
Combine first 6 ingredients in large bowl.
Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend.
Stir apple butter mixture into dry ingredients.
Divide batter between prepared pans.
Bake until tester inserted into center of cakes comes out clean, about 25 minutes.
Transfer cakes to racks and cool 20 minutes.
Run small sharp knife around pan sides to loosen cakes.
Turn cakes onto parchment-lined racks and cool completely.
For frosting: beat cream cheese and sugar in medium bowl until smooth.
Add molasses, butter and vanilla and beat just until smooth.
Place 1 cake layer on plate.
Spread 1 1/2 cups frosting over.
Top with second cake layer.
Spread remaining frosting decoratively over top and sides of cake.
Refrigerate while preparing caramel.
For caramel: stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves.
Boil and stir 1 minute.
Let stand until very thick but still pourable, about 5 minutes.
Drizzle caramel over cake.
Press nuts onto sides of cake.
Can be made 1 day ahead.
Cover with cake dome; chill.
Bring to room temperature before serving.
Spice Cake With Maple Frosting 2
In a med.
Bowl, combine dry ingredients.
In a small Bowl, using a fork or wire whisk, mix egg whites or substitute, milk, corn syrup and vanilla.
Add to flour mixture; stir until smooth.
Pour into a sprayed 9″ sq.
Pan and bake in a 350 deg fahrenheit oven 25 - 30 min, or until a toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Serving ideas: serve with applesauce.
Cake per serving: cal 72.6, fat 0.2 g, carbs 16.8 g, protein 1.8 g, sodium 92 mg, dietary fiber 1 g, cff 1.8%.
Maple frosting: cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
Add remaining sugar alternately with milk, beating until smooth enough to spread.
Add maple extract, and.
Soft Chocolate Frosting Filling
Mix sugar, starch, and salt, add boiling water.
Cook, stirring constantly, till it comes to a boil, boil one minutes And remove from he at.
Stir in chips till smooth.
Stir in margarine and vanilla.
Spread while warm.
If using vanilla sugar, add with the regular sugar.
Silver Moon White Cake Frosting
Cream shortening and margarine.
Add powdered sugar one cup at a time.
Add flavorings, and then milk, a tablespoon at a time, till you have the desired consistency.
Short Cut Wedding Cake And Frosting
Dont let this recipe fool you.
The cake is excellent as well as the frosting.
Looks and taste professional.
A moist type of white/pound cake texture.
For cake beat all cake ingredients in a large bowl for 4 minutes.
Pour into a greased and floured 9 x 13 pan or 2, 9inch layers.
Bake in a 350 oven for 25 to 30 minutes or tested done.
Cool in pan 5 minutes.
Remove and cool completely.
Make frosting.
Beat all ingredients until creamy smooth.
Frost and decorate cake.
Repeat recipe as needed for additional layers.
Freezes well.
Seven Minute Frosting
In top of boiler not over heat, combine 1 1/2 cups sugar, 2 unbeaten egg whites, 2 tsp.
Light corn syrup & dash of salt.
Add 1/3 cup cold water.
Beat 1/2 minute at low speed of electric mixer to blend.
Place over boiling water upper pan should not touch water.
Beating constantly with electric mixer, cook about 7 minutes or till frosting forms stiff peaks.
Remove from heat & add 1 tsp.
Vanilla.
Beat about 2 minutes more or till of spreading consistency.
Spread on cake at once.
Seven Minute Burnt Sugar Frosting
Place all ingredients except vanilla in double boiler; mix thoroughly.
Cook, beating constantly with rotary or electric mixer, until mixture forms peaks, about 7 minutes.
Remove from heat.
Add vanilla; beat until frosting reaches spreading consistency.
Ice cooled cake.
Typed by ethel snyder.
Seven-Minute Frosting (Master Recipe)
Place egg whites, sugar, salt, water, and corn syrup in top of double boiler.
Place over boiling water and beat constantly with a large double rotary beater or elecric mixer at high speed until frosting will stand in peaks, about 7 minutes.
Remove from heat; beat in vanilla.
Quickly spread on cake.
Makes enough frosting for top and sides of 2 9 inch layer cakes or 2 dozen cupcakes.
Seven-minute Frosting Variations
Chocolate frosting: stir into beaten frosting 2 ounces 2 squares melted chocolate.
Coconut fr osting: sprinkle plain, tinted, or toasted coconut over frosting while still soft.
Coffee frosting: in master recipe, omit vanilla.
Substitute coffee for water.
Colored frosting: tint frosting as desired with food coloring.
Flavor as desired.
Fruit frosting: prepare master recipe.
Fold in 1/2 cup chopped candied cherries, chopped candied pineapple, or other candied fruit into beaten frosting.
Lemon frosting: in master recipe, substitute 2 tablespoons lemon juice and grated rind of 1 lemon for 2 tablespoons water, corn syrup and vanilla.
Orange frosting: in master recipe substitute 3 tablespoons orange juice snd grated rind of 1 orange for 3 tablespoons water, corn syrup, and vanilla.
Marshmallow frosting: follow master recipeand fold in 1 dozen quarted marshmallows with flavoring.
Peppermint candy frosting: prepare master recipe.
Fold 1/4 cup crushed hard peppermint candy into beaten frosting.
Gsrnish sides of cake with additional 1/4 cup crushed hard peppermint candy.
Seafoam frosting: omit corn syrup in master recipe.
Substitute 1-1/2 cups brown sugar for granulated sugar.
Homemakers research institute evanston, illinois copyright 1959.
Self-Frosting Anise Drops
Preheat oven to 325 degrees.
Grease and generously flour the cookie sheets.
Beat eggs with electric mixer until fluffy.
Add sugar gradually, beating constantly; continue to beat for 20 minutes more.
Reduce speed of mixer and add flour that has been sifted with baking powder and salt; beat 3 minutes.
Add anise.
Drop by teaspoonsful on prepared cookie sheets, swirling dough to form round cookies.
Let stand uncovered at room temperature for at least 8 hours.
Bake 10 minutes or until cookies are a creamy golden color on the bottom do not allow bottoms to brown.
Cookies form a cake-like layer on the bottom with a crisp “frosting” on the top.
Store in a tightly covered container.
Self-Frosting Anise Cookies
Sift flour, measure, and sift again with baking powder.
Beat eggs and sugar at medium for 30 minutes.
Add flour mixture and beat 3 minutes.
Add anise seed.
Drop by teaspoons on greased and floured cookie sheets.
Dry overnight.
Bake at 325 degrees fahrenheit for 12 minutes.
Self Frosting Pineapple-Coconut Cake
From the kitchen of: gary & margie hartford [eugene, oregon].
Thoroughly drain pineapple, reserving 1/2 cup of the syrup.
Beat together shortening, sugar and vanilla.
When creamy, beat in egg.
Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition.
Spread 1/2 of batter in greased and floured 8″ round cake pan.
Sprinkle with crushed pinapple.
Cover with remaining batter.
In small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter.
Bake at 350 degrees fahrenheit for 35 to 40 minutes or until cake tests done.
Cut into wedges and serve warm with ice cream.
Satin Fudge Frosting
Cut the chocolate into small pieces and set aside.
Combine the sugar and cream in a heavy 3-quart pan, stirring to dissolve.
Bring to a boil, then cook for 6 minutes from the time it comes to a boil.
Remove from the heat and add the chocolate and butter, stirring until melted.
Add the vanilla.
Refrigerate until well chilled, but not solid.
Stir vigorously with a wooden spoon until it is a soft spreadable consistency.
Satiny Chocolate Frosting
Combine chocolate chips, half-and-half and butter in a large saucepan; cook over medium heat, stirring constantly, until chocolate melts and mixture is smooth.
Remove from heat; stir in sugar.
Let stand 20 minutes.
Place pan in a bowl of ice water.
Beat frosting at medium speed with an electric mixer until it is of spreading consistency.
Warm frosting in microwave when ready to use.
Yields 3 1/2 cups; enough for 20 or 25 cake squares.
Rum Buttercream Frosting
Heat the rum, sugar and corn syrup in a saucepan over low ehat, stirring gently until the sugar dissolves.
Wash down the sides of the pan with a pastry brush dipped in ice water.
Clip a candy thermometer to the side of the saucepan, raise the heat to medium and boil without stitting until the syrup registers 240f soft ball stage.
Remove the syrup from the heat and let it cool slightly while you complete step 2.
In a large bowl, beat the egg yolks and vanilla until the mixture is pale and thick and falls in a ribbon when you lift the beaters.
Add the hot syrup to the yolks by pouring it down the side of the bowl a little at a time, beating it in after each addition.
Pouring down the side of the bowl keeps the syrup from falling directly on the beaters and forming spun-sugar threads.
Let the yolk mixture cool.
Add the butter one tbsp at a time, beating well after after each addition.
The frosting should be thick and perfectly smooth.
Use this buttercream as soon as possible, or refrigerate it for up to three days if necessary.
When you take it out of the refrigerator, let it come to room temperature and then beat until smooth and spreadable again.
Rich Chocolate Fudge Frosting
In a small bowl, with an electric mixer, beat the margarine and the cocoa on medium speed until the mixture is well combined it will appear dry and crumbly.
Turn off the mixer.
Add the milk and vanilla to the bowl.
Set the mixer on medium-low and mix until combined the mixture will appear thick, like clay.
Add the sugar in three parts.
The first cup of sugar will make the mixture thinner and appear runny.
Do not worry, the frosting will thicken and become spreadable as you continue adding the sugar.
Mix until smooth and creamy and spread on cooled cak e.
Rich Butter Cream Frosting
Mix.
Can use 1 egg white and eliminate meringue powder.
Let stand 5 minutes.
Add: 1/2 cups Shortening 1 pounds Powdered sugar little at a time if needed, more liquid can be added.
Whip 5 minutes at high speed.
Note: one egg white equals 1 tablespoon meringue powder.
Reduced Fat Cream Cheese Frosting (For Vegeta
In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.
Posted by chef on July 28th, 2009 under cheese, cream, fat, frosting | Comment now »