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CREAM CHEESE FROSTING

YIELD 2 ¾ CUPS

Ingredient

1 lb CHEESE, CREAM, SOFTENED, ROOM TEMPERATURE
12 oz (3 c unsifted) SUGAR, POWDERED, SIFTED
1 ½ tsp EXTRACT, VANILLA

Method

  1. Cream softened cream cheese, powdered sugar, and vanilla in mixer bowl at low speed 4 minutes or until smooth and creamy. 
  2. Spread immediately on cooled cakes.

BUTTER CREAM FROSTING

Yield 2 ¾ cups

Ingredients:

5 oz                        BUTTER, SOFTENED
1 lb 4 oz               SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch                     SALT
1Tbsp                   MILK, NONFAT, DRY
1 ½ tsp                  EXTRACT, VANILLA
3 Tbsp                   WATER

Method

  1. Cream butter in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, and milk; add to creamed butter or margarine.
  3. Add vanilla while mixing at low speed; add just enough water to obtain a spreading consistency. Scrape down bowl. Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.

ORANGE BUTTER CREAM FROSTING

Yield 2 ¾ cups

Ingredients:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
4 ½ tsp ORANGE PEEL, FRESH, GRATED
¼ c JUICE, ORANGE

Method:

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar and salt; add to creamed butter or margarine.
  3. Add grated orange rind and orange juice while mixing at low speed to obtain a spreading consistency.  Scrape down bowl. Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.

CHOCOLATE BUTTER CREAM FROSTING

YIELD 2 ¾ cups

Ingredients:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1 tbsp MILK, NONFAT, DRY
3 oz (1 cup) COCOA
1 ½ tsp EXTRACT, VANILLA
5 Tbsp WATER, BOILING

Method:

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, milk, and cocoa; add to creamed butter or margarine.
  3. Add vanilla while mixing at low speed; add just enough boiling water to obtain a spreading consistency. Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.

Notes:

Unsweetened cooking chocolate may be used.  Melt 4 ounces chocolate at low heat.  Cool. Reduce butter or margarine to 6 Tbsp.  Add chocolate at end of Step 1.

COCONUT BUTTER CREAM FROSTING

Yield 2 ¾ cups

Ingredient

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1Tbsp MILK, NONFAT, DRY
1 ½ tsp EXTRACT, VANILLA
3 Tbsp WATER
2 ¼ oz (3/4 cup) COCONUT, PREPARED, SWEETENED FLAKES
1 ¼ oz (6 Tbsp) COCONUT, PREPARED, SWEETENED FLAKES

Method

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, and milk; add to creamed butter or margarine.
  3. Add vanilla while mixing at low speed; add just enough water to obtain a spreading consistency.  Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.  Fold in coconut.
  4. Spread immediately on cooled cakes.  Sprinkle additional coconut evenly over each frosted cake.

LEMON BUTTER CREAM FROSTING

Yield 2 ¾ cups

INGREDIENTS:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1Tbsp MILK, NONFAT, DRY
¼ Oz LEMON RIND, GRATED
¾ oz JUICE, LEMON
3 Tbsp WATER

Method:

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, and milk; add to creamed butter or margarine.
  3. Add grated lemon rind and lemon juice while mixing at low speed; add just enough water to obtain a spreading consistency.  Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended. 
  4. Spread immediately on cooled cakes.

MAPLE BUTTER CREAM FROSTING

Yield 2 ¾ cups

Ingredients:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1Tbsp MILK, NONFAT, DRY
1 ½ tsp EXTRACT, VANILLA
2 ¼ tsp FLAVORING,MAPLE
3 Tbsp WATER

Method:

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, and milk; add to creamed butter or margarine.
  3. Add vanilla and maple flavoring while mixing at low speed; add just enough water to obtain a spreading consistency.  Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.

MOCHA BUTTER CREAM FROSTING

Yield 2 ¾ cups

INGREDIENTS:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1 oz COCOA
2 tsp ESPRESSO, POWDER
3 – 4 Tbsp WATER, COLD

Method

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, espresso, and cocoa; add to creamed butter or margarine.
  3. Add water to obtain a spreading consistency.  Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.

FROSTINGS/ICINGS

CHOCOLATE CHIP FUDGE FROSTING

YIELD 2 ½ cups

INGREDIENTS:

9 oz CHOCOLATE, COOKING CHIPS, SEMISWEET
2 oz BUTTER
1 lb SUGAR, POWDERED, SIFTED
½ oz MILK, NONFAT, DRY
Pinch SALT
3 ¾ oz WATER, WARM

METHOD:

  1. Melt chocolate chips and butter or margarine over very low heat.  Place in mixer bowl.
  2. Sift together powdered sugar, milk, and salt; add to chocolate mixture.
  3. Blend in just enough water to obtain spreading consistency. Mix at medium speed 3 minutes or until smooth. 
  4. Spread immediately on cool cakes

Notes

1              In Step 1, chocolate-flavored baking chips may be substituted for semi-sweet chocolate chips.
2              For 9-inch, 2-layer cakes:  Spread about 1-3/4 cups frosting per cake.
3              For cupcakes:  Spread about 1 tablespoon of frosting on each cupcake.

DECORATOR’S FROSTING

Yield  1 cup

INGREDIENTS:

8 oz SUGAR, POWDERED, SIFTED
1 ¼ oz SHORTENING
¾ oz WATER
1 tsp EXTRACT, VANILLA

Method

  1. Cream sugar and shortening in mixer bowl 1 minute at low speed.  Scrape down bowl; continue beating at medium speed 2
  2. Add water and vanilla slowly to creamed mixture while beating at low speed.  Scrape down bowl; continue beating at medium speed until smooth.

Notes

  1. Additional water may be added to reach desired consistency.
  2. This icing may be used in a pastry bag for writing and all other decorative work for cakes.
  3. In Step 2, for a tinted frosting, a small amount of food coloring paste may be used.

CARAMEL FROSTING

Yield 2 ½ cups

INGREDIENTS:

9 Tbsp BUTTER
5 ¼ oz SUGAR,BROWN,PACKED
¼ oz MILK,NONFAT,DRY
2 oz WATER
15 oz SUGAR,POWDERED,SIFTED

Method

  1. Melt butter or margarine.  Add brown sugar; mix thoroughly while mixing at low speed.  Cook over low heat 2 minutes; stir constantly.
  2. Combine milk and water.  Add to butter mixture.  Bring mixture to a boil; stir constantly.  Remove from heat.
  3. Pour into mixer bowl; cool 10 minutes.
  4. Add powdered sugar gradually while mixing at low speed.  Mix 2 minutes at medium speed until smooth. 
  5. Spread immediately on cooled cakes.  

BROWN SUGAR FROSTING

Yield 2 ¼ cups

INGREDIENTS:

10 oz SUGAR, BROWN, PACKED
2 oz BUTTER
4 oz WATER
1Tbsp MILK, NONFAT, DRY
8 ½ oz SUGAR, POWDERED, SIFTED
½ tsp EXTRACT, VANILLA

Method

  1. Combine brown sugar, butter, or margarine, and water.  Heat to boiling; cook 1 minute.
  2. Remove from heat; pour into mixer bowl.
  3. Sift together milk and powdered sugar; add slowly to cooked mixture while beating at low speed.
  4. Add vanilla; mix at medium speed 5 minutes or until smooth and of spreading consistency.
  5. Pour and spread immediately on cool cakes

CHOCOLATE GLAZE FROSTING

Yield 2 ¼ cups

INGREDIENTS:

3 ¾ oz SUGAR, POWDERED
½ oz COCOA
1 ½ Tbsp BUTTER
¼ tsp EXTRACT, VANILLA
1 oz WATER, BOILING

Method

  1. Sift together powdered sugar and cocoa into mixer bowl.
  2. Combine butter or margarine and vanilla with sugar mixture at low speed.  Add enough water to obtain spreading consistency.  Beat at medium speed about 3 minutes or until smooth.
  3. Spread immediately on cooled cakes.

Notes

In Step 1, 3/4 ounces unsweetened cooking chocolate may be used. Melt chocolate at low heat. Cool. In Step 2, reduce butter or margarine to 1 tablespoon. Add cooled, melted chocolate to butter or margarine.

COCONUT PECAN FROSTING

Yield 2 ¼ cups

INGREDIENTS:

¾ c MILK, NONFAT, DRY
1 c WATER, WARM
5 oz BUTTER
1 EGG, WHOLE
1 c SUGAR, GRANULATED
1 tsp EXTRACT, VANILLA
4 oz PECANS, CHOPPED
5 oz COCONUT, PREPARED, SWEETENED FLAKES

Method

  1. Reconstitute milk.
  2. Add butter, eggs, and sugar to milk, blend well.
  3. Cook mixture over low heat stirring constantly about 15 minutes until thickened and just begins to bubble around edge. Remove from heat.
  4. Add vanilla, nuts, and coconut. Stir to mix thoroughly.
  5. Chill thoroughly, about 1 hour, before spreading on cooled cakes.  Refrigerate cakes after frosting.