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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.