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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

This is a delicious alternative to butter cream frosting.


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.

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

Butter Sugar Frosting

1 lb. butter
1 cup brown sugar
1 cup cream

Mix together on low heat stirring frequently until you reach your desired consistency. Goes great with yellow cake!