Frostings

[b-man]

A real sweet tooth topic! Share your favorite frosting(s) here!

Aline & B-man

[Aline]

Vanilla Boiled Frosting

Frosts tops and sides of 2 (8- or 9-inch) cake layers.

2-1/2 cups sugar
1/3 cup light corn sugar
1/2 cup water
2 egg whites
1-1/2 tsp vanilla extract


Bring to a boil the sugar, corn syrup and water, stirring until sugar dissolves. Continue cooking to 242 F (syrup forms a firm ball in cold water).

In an electric mixer or large bowl, beat egg whites until stiff but not dry. Add syrup in a fine stream while beating constantly.

Add vanilla and continue beating until frosting will hold its shape when dropped from the beater back into the bowl.

Spread frosting quickly on cake.

[vanilla953]

Bakery Icing

1 pound powdered sugar
1/2 cup Crisco
2 teaspoons vanilla extract
Pinch of salt
1/2 cup water

Combine ingredients and beat 5 to 10 minutes.

[vanilla953]

Baker's White Frosting

Beat for 3 minutes:
½ C. Crisco shortening
1 tsp salt
2 tsp. vanilla

Add:
1/3 C. water
1 box (1 lb.) powdered sugar. Beat WELL.

Add:
Another box of powdered sugar
1/3 C. water. Beat WELL again

Store, covered, in refrigerator. This will keep for months, if stored in refrigerator. It is an excellent frosting for any type cake. If you want a different flavor, use another flavoring in place of vanilla, or use both flavorings. You can use Chocolate extract and it will give it a white chocolate taste.

[Aline]

Chocolate Cream Cheese Frosting (Previously posted)

3 (1 oz. each) unsweetened chocolate baking squares
8 oz. cream cheese, softened
1 tsp vanilla
1 tbsp milk
4 cups icing (confectioner’s) sugar


Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.

Beat cream cheese, vanilla, milk and about 1/3 of icing sugar in medium bowl. Add remaining icing sugar. Beat until smooth. Add chocolate. Beat to mix.

Makes 2 ¾ cups.

[Aline]

Fudge Frosting

3 cups sugar
3 tbsp light corn syrup
1 cup milk
4 ounces (4 squares) unsweetened chocolate
5 tbsp butter, at room temperature
1 tsp vanilla extract


Cook sugar, syrup, milk and chocolate, stirring, until sugar dissolves. Continue cooking to 232 F (the syrup forms a very soft ball in cold water). Stir occasionally to prevent scorching.

Remove from heat, add butter and cool without stirring until the bottom of the saucepan feels lukewarm.

Add vanilla and beat until frosting is creamy and barely holds its shape. Spread quickly on cake before the frosting hardens.

*Frosts tops and sides of 2 (9-inch) cake layers.

[Aline]

Royal Icing

½ cup plus 1 tbsp. meringue powder*
1 cup plus 2 tbsp. warm water
12 cups icing (confectioners) sugar
¾ tsp cream of tartar


*Meringue powder can be purchased at health and bulk food stores. It may also be called dried egg whites.

Combine all ingredients in bowl of an electric mixer fitted with whisk attachment. Start on slow speed and whisk mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down sides of bowl with rubber spatula after first 3 minutes so that all ingredients can be fully incorporated.

Keep covered with a damp towel until ready to use (see Cook's Note*).

YIELD: 6 cups

Use to decorate gingerbread houses and cookies.

*Cook's Note: The royal icing can vary depending on brand of meringue powder used and humidity; it may be necessary to thin icing with an additional tablespoon of warm water or thicken it with additional icing sugar to make desired consistency. If icing is going to be used for piping, it should be thinned to consistency of molasses.

[Aline]

Buttercream

Frosts tops and sides of 2 (9-inch) or 3 (8-inch) cake layers

1 cup sugar
1/8 tsp cream of tartar
1/3 cup water
3 eggs
½ lb butter, at room temperature
1 tsp vanilla extract


Mix sugar and cream of tartar. Add water and bring to boil, stirring until sugar dissolves. Continue boiling to 246 F (a drop of the mixture forms a firm ball in cold water). Set aside to cool to lukewarm.

Beat eggs in an electric mixer or with a rotary hand beater until fluffy. Add syrup slowly while beating. Beat until cool.

Add butter, a tbsp at a time, beating well after each addition. Beat until very smooth and creamy. Chill until firm enough to spread. After frosting, chill cake until ready to serve.

[Aline]

Chocolate Buttercream I

Frosts tops of 2 (8-inch) cake layers.

1 cup (6 oz pkg) semisweet chocolate pieces
¼ cup boiling water or hot coffee
2 tbsp confectioners’ sugar
2 eggs, at room temperature
¼ lbs butter, at room temperature
2 tbsp rum


Place chocolate in food processor. Add the liquid and process until chocolate has melted.

Add sugar, eggs, butter and rum; blend until smooth

In warm weather, chill to spreading consistency. Frost cake and refrigerate.

[Aline]

Chocolate Buttercream II

Frosts tops of 2 (8-inch) cake layers.

1 cup (6 oz pkg) semi-sweet chocolate pieces
¼ cup water
1 tsp instant coffee
¼ cup sugar
4 egg yolks
¼ lb butter, at room temperature


In top of double boiler, heat chocolate, water, coffee and sugar. Stir occasionally until mixture is smooth.

Beat in egg yolks one at a time and cook over boiling water 3 minutes, stirring constantly. Remove from heat and beat in the butter bit by bit.

[Aline]

Mocha Buttercream

(Yield: 3 cups)

1 cup sugar
1/3 cup water
¼ tsp cream of tartar
4 egg yolks
5 ounces semi-sweet chocolate
¼ cup strong coffee
¾ lb butter
2 tbsp dark rum


Combine sugar, water and cream of tartar in heavy saucepan. Bring to a boil and boil rapidly until syrup reaches 240 F on candy thermometer.

Beat egg yolks until fluffy. Gradually beat in the syrup and continue to beat until mixture is stiff.

Melt chocolate in the coffee over hot water. Beat into the egg yolk mixture.

Beat in the butter bit by bit. Stir in the rum. Chill until buttercream has the right consistency for spreading.

[Aline]

Lemon or Orange Frosting

(about 2 cups)

1-½ cups sugar
½ cup water
1-½ tbsp light corn syrup
2 egg whites
pinch of salt
1-½ tbsp fresh lemon or orange juice
1 tsp vanilla extract
1 tsp grated lemon or orange rind


Boil sugar, water and corn syrup, stirring until sugar dissolves, and heat to 242 F on candy thermometer.

Beat egg whites with salt until stiff. Add syrup gradually and beat until stiff. Add remaining ingredients and beat again until stiff.

[Aline]

Caramel Frosting

Frosts tops and sides of 2 (9-inch) cake layers.

3 cups light brown sugar, packed
1 cup half-and-half cream
5 tbsp butter, at room temperature
1 tsp vanilla extract


Cook sugar and cream, stirring, until sugar dissolves. Continue cooking to 234 F (syrup forms a very soft ball in cold water).

Remove from heat, add butter and cook without stirring until bottom of saucepan feels lukewarm.

Add vanilla and beat until frosting is creamy and barely holds its shape. Spread quickly on cake before frosting hardens.

[Aline]

Easy Penuche Icing

Frosts tops and sides of 2 (8-inch) cake layers.

¼ lb butter
1 cup brown sugar, packed
¼ cup milk
1-3/4 to 2 cups sifted confectioners’ sugar


Melt butter in saucepan, add brown sugar and boil, stirring, over low heat 2 minutes. Add milk and return to a boil, stirring constantly. Cool to lukewarm.

Gradually add confectioners’ sugar. Place pan in ice water and stir until icing is thick enough to spread.

This is especially good for spice cakes.

[Aline]

Broiled Coconut Pecan Frosting

½ cup unsalted butter
1 cup dark brown sugar, packed
½ cup light cream
1-½ cups shredded coconut
1-½ cups pecan halves


Melt butter in saucepan over low heat. Add brown sugar and cream and stir until smooth. Stir in coconut and pecans. Remove from heat.

Preheat broiler.

Spread frosting evenly over warm cake. Broil 3 to 4 inches from heat until frosting is golden and bubbling, 3 to 4 minutes.

Let cake cool to room temperature before cutting into squares.

** Goes GREAT with chocolate cake! :P

[Aline]

Apricot Filling

(about 2 cups)

1/2 cup sugar
3 tbsp cornstarch
1/4 cup undiluted frozen orange juice concentrate, thawed
1-1/3 cups cooked or canned apricots. well drained


Combine sugar and cornstarch in saucepan; blend. Stir in orange juice concentrate.

Purée the apricots in food processor or with hand-held blender and add to the sugar mixture.

Place over medium heat and bring to boil, stirring constantly. Boil for abou 30 seconds.

[Aline]

Chocolate Filling

(about 1-1/2 cups)

4 eggs, lightly beaten
1/4 cup sugar
1/2 tsp cornstarch
4 ounces semi-sweet chocolate, melted
1/4 lb butter, softened
1/2 cup finely ground walnuts (optional)
1 tsp vanilla extract


Mix together eggs, sugar and cornstarch in top part of double boiler. Heat over boiling water, stirring, until mixture thickens. Do not boil. Cool.

Stir in chocolate. Gradually beat in butter, 1 tbsp at a time.

Fold in nuts and vanilla and stir until mixture is thick enough to spread.

[Aline]

Lemon Filling

(about 1/2 cup)

2 egg yolks, lightly beaten
1/2 cup sugar
2 tbsp lemon juice
2 tbsp butter
1-1/2 tsp grated lemon rind
1-1/2 tbsp cornstarch
3 tbsp water


Cook all ingredients except cornstarch and water in top part of double boiler over boiling water, stirring until thick.

Mix cornstarch with water, add to the pan, and cook, stirring, until thick.

[Aline]

Cream Cheese Icing

(Yield: 1-1/2 cups)

8 ounces cream cheese, at room temperature
1/4 lb butter, at room temperature
1 tsp vanilla extract
2 cups sifted confectioners' sugar


Blend all ingredients together and beat well.

[BetK]

Wilton Stabilized Whipped Cream Icing

1 teaspoon unflavored gelatin
4 teaspoon cold water
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon clear vanilla extract

Note: Cakes iced with this must be stored in the refrigerator.

DIRECTIONS: Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool, do not let set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

BetK

[Aline]

Mallow Frosting

1-1/2 cups sugar
½ tsp cream of tartar
1 tsp vanilla
2 eggs
1/3 cup water
1 cup miniature marshmallows


Combine all ingredients, except marshmallows and vanilla, in double boiler. Beat with rotary beater over boiling water until mixture forms soft peaks. Stir in marshmallows and vanilla. Continue beating until well blended and soft peaks form.

Frosts 2 cakes.

** Try adding chocolate chips to sugar ingredients for a chocolate mallow frosting.

[Aline]

Lemon Cream Cheese Frosting

(Makes about 4 cups)

1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk (not evaporated)
1/3 cup lemon juice
1 tsp vanilla extract
1 (4 oz) container frozen non-dairy whipped topping, thawed


In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Chill at least 1 hour to thicken.

Use to frost 4 dozen cupcakes or one (15x10-inch) sheet cake. Store in refrigerator.

[Aline]

Peanut Butter Cream Cheese Frosting

(Makes about 3-1/2 cups)

1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1 cup peanut butter


In small mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then peanut butter until smooth.

Use to frost one (8- or 9-inch) two-layer cake or 4 dozen cupcakes or one (15x10-inch) sheet cake. Refrigerate leftovers.

[Aline]

Sour Cream Chocolate Icing

Great on chocolate cake!

1 cup semisweet chocolate chips
¼ cup butter or hard margarine (not soft)

½ cup sour cream
1 tsp vanilla
4 cups icing (confectioners’) sugar


Melt chocolate chips and butter in large saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.

Add sour cream, vanilla and icing sugar. Beat on low to moisten. Beat on medium until fluffy. Add a bit more sour cream or icing sugar if needed for proper spreading consistency. Makes 2-1/4 cups.

[Aline]

Chocolate Spread

Spread on bread, tea loaves, scones, or muffins.

4 ounces cream cheese, softened
1-1/2 tbsp milk
¼ cup icing (confectioners’) sugar
¼ cup semisweet chocolate chips, melted
¼ cup ground hazelnuts (filberts), toasted
½ tsp vanilla


Combine all 6 ingredients in small bowl. Beat together well. Makes 1 cup.

[Aline]

Chocolate Orange Filling

Use to fill Chocolate Crepes, Chocolate Cups or Cones, and Chocolate Cream Puffs.

1 cup semi-sweet chocolate chips
1/3 cup skim evaporated milk

1 envelope dessert topping (not prepared)

1/3 cup milk
1 tbsp frozen concentrated orange juice (or orange liqueur, such as Grand Marnier)
1 tbsp orange marmalade


Heat chocolate chips and evaporated milk in small saucepan on low, stirring often, until melted and smooth. Cool to room temperature.

Beat dessert topping, milk and concentrated juice in medium bowl until stiff. Fold in marmalade. Fold in chocolate mixture until no streaks appear.

Makes 3 cups.

[Aline]

Chocolate Cheese Icing

Light in color. Goes well with a dark chocolate cake.

3 unsweetened chocolate baking squares (1 oz each), cut up
8 oz. pkg cream cheese, softened
1 tsp vanilla
1 tbsp milk
4 cups icing (confectioners') sugar


Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.

Beat cream cheese, vanilla, milk and about 1/3 of icing sugar in medium bowl. Add remaining icing sugar. Beat until smooth. Add chocolate. Beat to mix.

Makes 2-3/4 cups.

[Aline]

Chocolate Caramel Filling

A good filling and topping for jelly roll cake. Reserve about 2 tbsp chopped candy bar for garnish, if desired.


2 envelopes of dessert topping (not prepared)
1 cup milk
1/4 cup cocoa, sifted
1/4 cup icing (confectioners') sugar
1/8 tsp salt
3 Heath or Skor candy bars (1-1/2 oz, 39g each), finely chopped


Beat topping mix and milk in medium bowl until stiff.

Add cocoa. Beat well. Beat in icing sugar and salt. Fold in chopped candy bar.

Makes 5 cups.

[Aline]

Custard Filling

3 tbsp flour
1/3 cup sugar
1/8 tsp salt
1 cup milk
1 egg, beaten
1/2 tsp vanilla
1 tsp butter


Combine dry ingredients very thoroughly. Add milk and egg. Cook over boiling water, stirring constantly, until thickened. Add vanilla and butter. Cool. Filling for 2 layers.

Banana - Increase sugar to 1/2 cup and vanilla to 1 tsp. Fold 2 bananas, sliced, into cooled filling.

[Aline]

Cream Filling

1/3 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2 egg yolks
2 cups milk, scalded
2 tbsp butter
1 tsp vanilla


Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly, until mixture thickens.

Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats. Filling for 3 layers.

[Aline]

Fig Filling

2 cups dried figs
1 cup crushed pineapple
3 cups water
1/4 tsp salt
2 cups sugar


Rinse figs in hot water and drain. Clip off stems and cut figs into thin strips. Combine with pineapple and water and cook about 10 minutes. Add salt and sugar and cook, stirring occasionally, until figs are tender and mixture is very thick, about 10 to 15 minutes. Cool.

Filling for 3 (9-inch) layers.

[Aline]

Lemon Butter Filling

4 egg yolks
1 cup sugar
1 tsp cornstarch
2 tbsp butter
1 tsp grated lemon rind
1/4 cup lemon juice


Beat egg yolks. Mix sugar and cornstarch very thoroughly and add to egg yolks. Add butter, lemon rind and juice and cook over hot water, stirring frequently, until thickened, about 20 minutes. Filling for 2 layers.

[Aline]

Date Delight Filling

1-1/2 cups chopped dates
1/4 cup sugar
1/2 cup water
1 tbsp lemon juice


Cook dates, sugar and water together until thick. Cool and add lemon juice. Filling for 2 layers.

[Aline]

Apricot Filling II

2 cups dried apricots
Cold water
2/3 cup sugar
1 tbsp lemon juice
1/2 tsp grated lemon rind


Soak apricots and cook in just enough water to cover until tender and practically dry. Beat apricots until smooth. Add sugar, lemon juice and grated lemon rind and cook until sugar has entirely dissolved. Cool. Use for 3 layers.

Prune - Use prunes instead of apricots. Cook prunes in same way, pit prunes and beat pulp until smooth. Continue as above.

[patm099]

Easy Caramel Frosting

1/4 lb butter
1 cup brown sugar
1/4 cup cream
4 cups powdered sugar

Melt butter; add brown sugar; stir and let come to a boil. Cook for 1 minute or until slightly thick. Cool slightly.

When sugar mixture has cooled, add cream and beat smooth. Stir in confectioners' sugar and beat until of spreading consistency. Add a little extra cream if too thick.

Frosts a 9-inch layer cake

[indiana anna]

Does anyone have a really great recipe for petite fours? Especially the frosting for them, never have run into a good one from cookbooks yet.
I would love to make them for my daughter, and how do I fill them, say with raspberry filling.

[Kitchen Witch]

These are sooooooooooooooo good!!! Use high-quality chocolate for best results.


Chocolate Raspberry Petit Fours
Approximately forty-eight 1-inch squares


Raspberry sponge cake:
1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup Raspberry Puree*
3 tablespoons unsalted butter
1 tablespoon Chambord (raspberry flavored liqueur)
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract

Raspberry ganache:
1 1/3 cups heavy cream
2/3 cup Raspberry Puree*
16 bars (1.5 oz. each) dark chocolate, chopped
2 tablespoons Chambord (raspberry flavored liqueur)

Decoration:
2 bars (1.5 oz. each) solid ivory, chopped
Red food coloring

Optional garnish:
Fresh raspberries
Sugared mint leaves

Make the raspberry sponge cake:

Preheat oven to 350°F. Butter 15-inch by 10-inch jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper

Sift flour, baking powder and salt. Set aside.

Mix Raspberry Pureé and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.

Place eggs, sugar and vanilla extract in large mixing bowl. Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and carefully pour the hot Raspberry Pureé into egg mixture, beating well. Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.

Bake for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake in the pan for 5 to 10 minutes. Invert onto a wire rack and peel off the parchment paper. Cool completely.

Make the raspberry ganache:

Heat the cream and Raspberry Pureé in a medium saucepan over medium heat to a boil, stirring occasionally. Remove from heat. Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into a jelly roll or baking pan. Cover with plastic wrap and let the stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.)

Assemble the petits fours:

Cut cake in half crosswise, making two 10-inch by 7 1/2-inch rectangles. Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer. Wrap cake in plastic wrap and freeze until firm, about 1 hour.

Cut cake into 1-inch squares. Place half the cake squares on a wire rack set over a baking sheet. Freeze remaining cake squares. Place the remaining Raspberry Ganache in a 4-cup microwave-safe measuring cup with a pouring spout. Microwave on medium (50%) for 1 minute. Stir until smooth. (Ganache should be thin enough to pour.) Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup. Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares. Chill the petits fours in the refrigerator for 15 minutes.

Decorate the petits fours:
Place solid ivory into small microwave-safe cup. Microwave on medium (50%) for 1 minute. Stir until smooth. Tint pink with red food coloring. Spoon into parchment cone and decorate the petits fours, as desired. (Or, drizzle petits fours with melted pink coating, using a spoon.) Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

*To make Raspberry Pureé, thaw 1 1/2 packages (12 ounces each) frozen unsweetened raspberries. Press berries through a fine-mesh strainer, using a rubber spatula. This yields approximately 1 1/3 cups pureé, which is enough for the cake and ganache.

[fiet4me]

Fudge Frosting

This frosting uses flour to thicken it and keep it together, rather than the cooked protein structure of egg whites (Classic Butter Cream and 7 Minute Frosting), or the strong bond between butter and air (Classic Butter Cream and Quick Vanilla Butter Cream). After making all four frosting recipes, we've done most types except a Swiss Buttercream which is similar to a 7 minute, where you heat the egg whites with sugar, but for not as long and then you add creamed butter to it. There are also ganache frostings which start with melted chocolate and blend liquids into it like cream, corn syrup, vanilla, etc., and are never whipped, to make a shiny more dense chocolate frosting. There's also cream cheese frostings where you beat the cream cheese until very fluffy and add ingredients for sweetness and flavor.


2 cups milk
2 tablespoons all-purpose flour
8 ounces (2 sticks) cold unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled slightly

Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.

[jubells]

This is a delicious alternative to butter cream frosting.

PUMPKIN TOPPING

1/2 cup milk
1 (4oz) pkg instant vanilla pudding mix
1 cup canned pumpkin
1/2 tsp. ground allspice OR pumpkin pie spice
1 (8oz) container cool whip, thawed

Mix milk with pudding. Add pumpkin and spice. Stir in cool whip. Spoon over your favorite spice cake... This is especially delicious on gingerbread and will keep in the fridge for a week.

[EBowden]

Merigue powder Wilton has a merigue powder in a can. It is usually with Wilton supplies