| Just Dessert Recipes This forum is dedicated to helping you satisfy that "sweet tooth" craving that we all get from time to time. Share your favorite dessert recipes and discover the secret ingredient combinations that others use to make their homemade desserts a big hit in the dining room. |

September 5th, 2005, 12:13 PM
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Master Chef
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Join Date: Mar 2005
Location: Ontario-CANADA
Posts: 6,442
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Frostings
A real sweet tooth topic! Share your favorite frosting(s) here!
Aline & B-man 
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B-man
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September 5th, 2005, 02:07 PM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 6th, 2005, 05:55 PM
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Chef Apprentice
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Join Date: Dec 2004
Posts: 35
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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.
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September 6th, 2005, 05:56 PM
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Chef Apprentice
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Join Date: Dec 2004
Posts: 35
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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.
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September 9th, 2005, 09:55 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 09:57 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 09:58 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:29 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:30 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:31 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:32 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:33 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:33 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:34 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:37 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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
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September 9th, 2005, 10:42 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:45 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 10:48 AM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 9th, 2005, 07:00 PM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 11th, 2005, 07:56 AM
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World Class Chef
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Join Date: Jul 2005
Posts: 176
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Wilton Stabilized Whipped Cream Icing
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 
__________________
As you go through life, make this your goal,
keep your eye on the donut and not the hole.
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September 14th, 2005, 02:23 PM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 14th, 2005, 02:30 PM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 14th, 2005, 02:32 PM
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Master Chef
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Join Date: Jun 2005
Location: Ontario, Canada
Posts: 1,767
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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.
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September 22nd, 2005, 12:35 PM
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