Recipe: Frosting Recipes (61)

Hope these help.

Joe

FROSTING FOR ROLLS
1 egg white
2 tbsp. milk
Pinch of salt
1/2 c. butter
1 tsp. vanilla
3 c. powdered sugar
Beat until fluffy. Real good on warm cinnamon rolls.

CREAM CHEESE FROSTING
8 oz. cream cheese, softened
2 tbsp. butter, softened
2 to 4 tbsp. honey
1 tsp. vanilla
1/2 c. chopped nuts (optional)
Beat cream cheese and butter until fluffy. Beat in honey to taste. Add vanilla and nuts. Keep refrigerated.

COCONUT PECAN FILLING AND FROSTING

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add 1 1/3 cup coconut and 1 cup chopped pecans. Cool until spreading consistency, beating occasionally.

CHOCOLATE FILLING AND FROSTING
4 sqs. unsweetened chocolate
2 egg yolks
1 1/2 c. sugar
2 tbsp. butter
1/2 c. milk
1/8 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
Melt chocolate over hot water, not boiling. Beat egg yolks until light. Gradually add the sugar, beating well. Add butter, milk and salt. Bring to a boil in saucepan and boil for 1 minute. Remove from heat and add melted shortening, vanilla and almond extract. Beat until very glossy and filling is heavy enough to spread (enough to cover two 8 inch layers).

COCOA BUTTER FROSTING
1/2 c. butter
1/3 c. cocoa
1 1/2 tsp. vanilla
2 c. confectioners' sugar
2 tbsp. milk
In saucepan melt butter, remove from heat and add cocoa, mixing well. Add vanilla and beat in confectioners' sugar and milk until smooth. Add more milk if needed.

SMOOTH & CREAMY FROSTING
1 pack instant pudding (your choice of flavor)
1/4 c. confectioners' sugar
1 c. very cold milk
1 (8 oz.) container Cool Whip
Combine pudding mix, sugar and milk in small bowl. Beat slowly at lowest speed about 1 minute until blended. Fold in Cool Whip. Spread on cooled cake. Store frosted cake in refrigerator. For best results always chill beaters before blending.

MOCHA FROSTING
1/4 c. soft butter
2 tbsp. cocoa, dry
2 tsp. instant coffee
Dash of salt
3 c. confectioners sugar
3 tbsp. milk
1 1/2 tsp. vanilla
Cream butter, cocoa, instant coffee and salt. Slowly cream in 1 cup confectioners sugar. Add remaining sugar, milk and vanilla. Beat until smooth.

SMOOTH 'N' CREAMY FROSTING
1 pkg. instant pudding mix, any flavor
1/4 c. powdered sugar
1 c. cold milk
1 (8 oz.) carton Cool Whip, thawed
Combine pudding mix, sugar and milk in small bowl. Beat slowly at lowest speed of an electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two (9 inch) layers. Note: Frosted cake should be refrigerated. For a firmer frosting, let mixture stand 5 minutes before folding in Cool Whip.

FITZWATERS FLUFFY FROSTING
1 2/3 c. white sugar or brown sugar for spice cake
1/2 c. hot water
1/4 tsp. cream of tartar
1/4 tsp. salt4 egg whites, about 1/2 c.
1 tsp. vanilla
Combine sugar, water, cream of tartar and salt in a saucepan. Cook to 260 degrees or until a small amount forms a hard ball in cold water. Then: Place eggs in a medium bowl, beat until stiff but not dry. Add vanilla and then gradually add sugar syrup while beating, scraping sides and bottom of bowl until frosting forms stiff peaks. Spread on white or chocolate or yellow cake.

PINA COLADA CAKE WITH RUM FROSTING
--CAKE:--
1/3 c. dark rum or water
1 (4 serving size) pkg. Jello instant vanilla pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
--FROSTING:--
1 (8 oz.) can crushed pineapple
1 (4 serving size) Jello instant vanilla pudding
1 (8 oz.) container Cool Whip

CAKE: Blend all ingredients. Beat for 4 minutes at medium speed. Pour into a greased 9x13 inch loaf pan. Bake at 350 degrees for 35-40 minutes.

FROSTING: Beat the pineapple and vanilla pudding together. Fold in the Cool Whip.

HARVEST MOON FROSTING
3 egg whites unbeaten
1 1/2 c. brown sugar
Dash of salt
3/8 c. (6 tbsp.) water
Beat well with electric beater, place over rapidly boiling water. Cook for 7 minutes, beating constantly or until frosting will stand in peaks. Remove from boiling water, add teaspoon vanilla. Beat until thick enough to spread. Frost side first, then the top.

JAM CAKE - FROSTING - BUTTERMILK
1 1/2 c. sugar
1/2 c. butter
1/2 c. buttermilk
1 tbsp. light corn syrup
1/2 tsp. soda
1/2 c. pecans
Heat to boiling, stirring constantly until soft ball stage. Then beat about 7 minutes and fold in pecans.

COCOA COLA CAKE FROSTING
1 stick margarine
3 tbsp. cocoa
6 tbsp. Coke
1 box powdered sugar
1 tbsp. vanilla
1 c. pecans
Bring to a boil margarine, cocoa and Coke. Remove from heat and add powdered sugar, vanilla and pecans. Mix and spread over hot cake leaving cake in pan.

MILKY WAY FROSTING
4 Milky Way bars, melted
1/4 lb. melted butter
1 tbsp. milk
1 tbsp. vanilla
1 c. unsifted confectioners' sugar
Melt the first four ingredients together and then stir in 1 cup confectioners' sugar. Pour over cooked cake while still warm.

IRISH COFFEE FROSTING
1 tbsp. instant coffee
2 tbsp. Irish whiskey
2 2/3 c. powdered sugar
2/3 c. margarine, softened
1 tsp. vanilla
Mix coffee and whiskey until coffee is dissolved. Beat all ingredients on medium until smooth.

FROSTING FOR GINGERBREAD MEN
1 egg white
1/2 tsp. lemon juice
1 3/4 c. confectioners sugar
Beat egg whites and lemon juice until foamy and then add sugar slowly. Beat until stiff peaks form. While using, keep covered with a damp paper towel. Use a baggie, cutting a small hole in corner of bag to decorate.

KAHLUA CREAM CHEESE FROSTING
2 (8 oz.) pkgs. cream cheese, softened
1 c. vegetable shortening
1 plus 1/2 (1 lb.) boxes powdered sugar
3 tbsp. Kahlua
In large mixer bowl, cream together cream cheese and shortening until light. Beat in sugar and Kahlua. Beat until smooth. Makes enough to frost 1 (6 inch), and 1 (9 inch) cake tier or 1 (12 inch) cake tier.

GINGERBREAD HOUSE FROSTING
3 egg whites, room temp.
1 lb. powdered sugar
1 tsp. vanilla
1/2 tsp. cream of tartar
Combine all ingredients and beat for 7 to 10 minutes. Spread as desired.

COCONUT PECAN FILLING AND FROSTING

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon vanilla in a saucepan. Cool and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat, add 1 1/2 cups Baker's coconut and 1 cup chopped pecans.

MAPLE FROSTING
1 box confectioner's sugar
1/2 stick butter, softened
1 1/2 tsp. maple extract flavoring
Mix ingredients with milk until desired thickness. You can drizzle or spread over cinnamon buns.

PINEAPPLE - COCONUT FROSTING
1 tall can crushed pineapple
1 tbsp. cornstarch
1 1/2 c. sugar
1 stick margarine
3 egg yolks
Cook until thickened. Add can of coconut.

CREAM CHEESE FROSTING FOR CARROT CAKE
1 box powdered sugar
8 oz. cream cheese
1 c. toasted, chopped pecans
1 stick margarine or butter
1 tsp. vanilla
Cream butter and cheese. Add sugar, vanilla and nuts. You may want to double recipe to frost a 2 layer cake.

CAKE DECORATING FROSTING
5 c. confectioners' sugar
3/4 c. Crisco shortening
1/3 c. powder milk
1/4 c. cold water
1 tsp. vanilla
1 tsp. salt
In large mixing bowl, place above ingredients. Mix at low speed until blended. When blended, mix at high speed for 10 minutes. This is what makes it so creamy. Will frost 4 to 5 cakes depending on size of cakes. Can change the color of frosting by using different food colorings, such as pink, green, etc. It you want Mocha frosting just melt Baker's or Hershey's chocolate semi-sweet squares and mix according to taste. I use it as white frosting to decorate birthday cakes, and then the color for the decorations on cake. Can be stored in the refrigerator if covered tightly for over a week. To use again, leave at room temperature until it softens up.

MOLASSES FROSTING
2/3 c. brown sugar
1/3 c. cream
Powdered sugar
Gently boil the two ingredients in a large saucepan. Cool to room temperature. Mix in powdered sugar until desired consistency is reached.

APPLE FROSTING
1 lg. apple
1 1/2 c. sugar
1 egg white
Beat egg white until frothy then add grated apple mixed with sugar. Beat high speed until white and thick. Put between layers and top of cake.

EASY WHITE FROSTING
2 egg whites
1 tsp. vanilla
1 c. white Karo syrup
Put sugar in saucepan and bring to a rolling boil. Beat egg whites very stiff, pour syrup very slowly while beating egg whites, then add vanilla. Beat until the consistency to spread on cake. (I have used this on coconut cakes since 1952. My sister-in-law got it at an Alabama Cooking School and gave it to me.)

7 MINUTE FROSTING
3/4 c. sugar
1/3 c. white Karo
2 tbsp. cold water
1/4 tsp. cream of tartar
Pinch of salt
2 egg whites
Mix all ingredients. Stir good. Cook over double boiler for seven minutes. Beat with portable mixer the entire 7 minutes.

ORNAMENTAL FROSTING
1 egg white
1/8 tsp. vanilla
1/8 tsp. cream of tartar
1 3/4 c. powdered sugar
This is great frosting to use on cut out cookies. Beat egg white, cream of tartar and vanilla in small bowl until foamy. Slowly beat in sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife. May put food coloring to color frosting. Store any leftover frosting in a tightly covered jar in refrigerator for another day's baking.

CARAMEL FROSTING
1 1/3 c. brown sugar
8 tbsp. milk
1/4 tsp. salt
3 tbsp. butter
1 tsp. vanilla
3 c. 10x sugar
Combine brown sugar, salt and milk in saucepan, bring to a boil. Cook slowly for 5 minutes or until thickened. Remove from saucepan, add butter and vanilla. Cool. Add 10x sugar. Beat until smooth.

UNCOOKED WHITE FROSTING
1 egg white
2 c. powdered sugar
2 tbsp. flour
2 tbsp. butter
2 tbsp. milk
2 tsp. vanilla
1/4 c. Crisco
Mix all ingredients together and beat for 5 minutes.

NO COOK MARSHMALLOW FROSTING
2 egg whites
1/4 tsp. salt
1/4 c. sugar
3/4 c. Karo Crystal Clear Syrup
1 1/4 tsp. vanilla
Beat egg whites and salt with electric mixer until soft peaks form. Add sugar, about 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add Karo syrup, a little at a time, beating after each addition until frosting peaks. Fold in vanilla. Makes enough to frost 2 (9 inch) layers or 9 x 13 pan cake.

ALL-PURPOSE FROSTING
1 1/2 c. shortening
4 tbsp. flour
1/4 tsp. salt
2 tbsp. whipped topping mix
1 tsp. butter flavoring
1/2 c to 3/4 c. cold water
2 lbs. powdered sugar
Mix first 5 ingredients and beat until fluffy. Slowly add water and powdered sugar alternately. Good for decorating or just frosting. For chocolate, add 2/3 cup cocoa.

COOKED FROSTING
3 tbsp. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 c. sugar
1/2 tsp. vanilla
Cook flour and milk together, stirring constantly until thick and then let cool. Mix in a bowl the remaining ingredients. Now add cooled flour mixture to this. Beat for 15 minutes with a mixer. This makes it fluffy. Frosting is now ready to put on your cake.

WHITE DECORATOR'S FROSTING
1 1/2 c. powdered sugar
3 tbsp. shortening
1/2 tsp. almond extract
About 1 tbsp. milk, if desired
Blend sugar and shortening. Blend in almond extract and milk. Beat until smooth. If necessary, stir in milk, a few drops at a time, until of desired consistency. Divide frosting and tint each part with a few drops of food color. Makes 3/4 cups frosting.

BURNT SUGAR FROSTING

Pour 3/4 cup sugar into large heavy skillet. Cook and stir constantly over low heat until sugar melts and begins to turn a dark golden color; gradually stir in 3/4 cup boiling water. Cook and stir over low heat until sugar dissolves and mixture comes to a boil; boil and stir 2 minutes. Cool completely. Cream 3/4 cup butter or margarine in large mixer bowl. Add 2 egg yolks; blend well. Add 6 cups confectioners' sugar and sugar syrup, reserving 2 tablespoons syrup; beat to spreading consistency. Frost cake; drizzle with reserved syrup.

WACKY CAKE FROSTING
1 stick margarine
1 lb. box confectioners' sugar
3 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
Mix margarine, cocoa and milk in saucepan. Heat on low until hot but DO NOT BOIL. Remove from heat, add sugar and vanilla. Mix well. Frost cake as soon as removed from oven.

MISSISSIPPI MUD FROSTING
1/2 c. margarine
1 box confectioners' sugar
1/3 c. cocoa
1/2 c. sweetened condensed milk
Cream the margarine with the sugar and cocoa and beat in the milk. Then spread over the cooled Mississippi Mud Cake.

FROSTING FOR ANGEL FOOD
1 pt. cream (whipped)
1/3 c. powdered sugar
1 sm. pkg. raspberry Jello
Mix all ingredients. Cut angel food cake in half. Spread some frosting on bottom piece of cake. Put top part of cake on top and frost rest of cake. This does not have to be refrigerated. Very delicious!

CURRANT NUT FROSTING
4 1/2 c. confectioners sugar
1 (8 oz.) cream cheese
1/4 c. butter
2 tbsp. milk, if desired
2 tbsp. vanilla
1/4 c. chopped nuts
1/4 c. currants
Plump currants by soaking in 1/4 cup hot water for 5 minutes. Drain well. Beat sugar, cream cheese, butter, milk and vanilla together until smooth. Fold in nuts and currants. Spread over cooled cake.

GRANDMA BUDDE'S LAPLANDER FROSTING
2 whole eggs or 4 egg yolks
4 1/2 tbsp. cream
3 tbsp. butter or margarine
1 1/2 c. sugar
3 sq. bitter chocolate
Beat eggs until light. Add remaining ingredients and cook in heavy 2 quart pan over high heat, stirring constantly until mixture boils. (Watch carefully; it burns easily). Remove from heat; pour into mixing bowl and beat with spoon until cold and thick enough to spread. You can let it stand a while between beatings. If it gets too thick after standing, add a little cream. For a large cake, double the recipe.

ORANGE FLUFF FROSTING:
2 egg whites, unbeaten
1 c. sugar
1 tbsp. water
3 tbsp. orange juice
1/2 tsp. grated orange rind
2 drops almond extract
Combine egg whites, sugar, water and orange juice in top of double boiler. Place over rapidly boiling water, beating constantly with a rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water. Add orange rind and almond extract and beat until thick enough to spread. Makes enough frosting to cover top and sides of two 9 inch layers or cake roll.

REAL GOOD FROSTING
1 c. white sugar
1/4 c. margarine
1/4 c. milk
1/2 c. chocolate chips
1 handful miniature marshmallows
1 tsp. vanilla
Combine sugar, margarine and milk in saucepan. Bring to a boil. Boil 1 1/2 minutes no longer. Remove from heat. Add chocolate chips, marshmallows and vanilla. Mix well and let set until thick enough to spread. This will frost a 9 x 13 inch cake.

1 MINUTE FROSTING
1/4 c. cocoa
1/4 c. milk
1 c. sugar
4 tsp. butter
1 tsp. vanilla
Boil one minute after reaching boiling point.

CAROB NUT FROSTING
3 tbsp. honey
3 tbsp. soft butter
2/3 c. dry milk powder
1/3 c. carob
4 tbsp. cream cheese, softened
1/2 c. chopped nuts
Beat honey and butter together. Stir in milk powder and carob. Add cream cheese, mixing until smooth. Spread over cake and top with nuts.

PERFECT FROSTING
1/2 c. white sugar
2 1/2 tbsp. flour, level
1/2 c. milk
Dash of salt
1/4 c. vegetable shortening
1 c. powdered sugar, or more for spreading consistency
1 tsp. vanilla
Cook sugar, flour, milk and salt over low flame, stirring until thickened. Remove from heat and cool. Add shortening, powdered sugar and vanilla. Beat until fluffy. Very good for freezing.

WHITE WONDER FROSTING
4 egg whites
1 1/4 c. sugar
2 tbsp. light corn syrup
1/4 tsp. cream of tartar
1 tsp. vanilla
Combine ingredients in top of double boiler. Place over boiling water for 6 minutes, stirring with one finger until you can no longer keep your finger in the mixture. Remove from heat. Beat with rotary or electric beater until icing will hold its shape. If mixture is too hot to tolerate after 4 or 5 minutes just start beating while over the hot water for a minute or so and then remove from heat and continue beating.

WEDDING CAKE FROSTING
3 tbsp. flour
3/4 c. milk
1/4 c. butter
1/4 c. shortening
1/2 c. sugar
1 tsp. vanilla
Cook flour and milk over low heat until thick. Set aside until cold. Cream butter and shortening at high speed for 4 minutes. Add sugar gradually. Beat for 4 minutes longer. Add flour paste; beat 4 minutes longer. Add vanilla; blend.

JEANNE'S PROFESSIONAL FROSTING
1/8 tsp. salt
3 tbsp. flour
2 tbsp. Dream Whip powder
2 lb. powdered sugar
1 c. vegetable shortening
1 tsp. vanilla and/or almond extract
1 tsp. butter flavoring (optional)
1/4 c. water, twice!
Jeanne uses this recipe for fancy decorating of cakes. The flour and Dream Whip give it stability and cut the overwhelmingly sweet taste. Mix together the salt, flour, Dream Whip and powdered sugar. Add the desired flavorings to 1/4 cup water. Blend the shortening and flavored water with the dry mixture. Add as much of the second 1/4 cup water (or more) as needed to reach the right consistency. Beat thoroughly, separate and add desired colors. Keep frosting bowls covered with wet paper or dish towels while you're working.

MAGIC CHOCOLATE FROSTING
1 1/3 (15 oz. can) Eagle Brand sweetened condensed milk
1 tbsp. water
1/8 tsp. salt
2 sq. (2 oz.) unsweetened chocolate
1/2 tsp. vanilla extract
In the top of a double boiler, combine Eagle Brand milk, water and salt. Add chocolate and melt stirring often until thick. Remove from heat. Cool then stir in vanilla extract. Spread on cooled cake.

NO FAT FROSTING
1 pkg. vanilla frosting mix
Water
1 tsp. flavoring
Molly McButter
1 Kraft fat-free cream cheese
Mix frosting mix with water as directed on package. Add Molly McButter to taste (about 1 teaspoon). Variations: Different flavorings such as black walnut, orange rind and substitute orange juice for some of the water. Lemon rind, fat free cream cheese, yogurt. Experiment.

LEMON FROSTING FOR ANGEL FOOD CAKE
2 egg yolks
Juice of 2 fresh lemons
1 can Eagle brand milk
1 lg. carton Cool Whip
Beat yolks. Add lemon juice, milk and Cool Whip. Lightly spread on cake. Freeze or chill.

BROILED WALNUT FROSTING
2 1/2 tbsp. butter or margarine
1/2 c. firmly packed brown sugar
2 tbsp. cream
1/2 c. chopped walnut meats

1. Melt butter or margarine.
2. Add remaining ingredients and blend.
3. Spread on cake.
4. Broil under broiler (3 or 4 inches from heat) until bubbly.

ECONOMICAL FROSTING
4 tbsp. flour
1 c. milk1 cube margarine
1/2 c. Crisco
1 c. sugar
2 tsp. vanilla
Cook until thick, set aside to cool. Cream together with electric mixer: When creamed add cooled mix. Beat all together, until light and fluffy.

CINNAMON FROSTING
1 lb. powdered sugar
1 tbsp. cinnamon
1/4 c. melted butter
1 egg white
Dash salt
3 tbsp. milk
Sift sugar and cinnamon together. Add about 1/3 of it to butter, creaming with mixer. Beat in egg white and salt. Add the remaining sugar and enough milk to get desired spreading consistency. Beat hard. Use to frost spice or applesauce cakes.

SOUR CREAM CHOCOLATE FROSTING
1/2 c. butter
1/2 c. cocoa
1 lb. 10X sugar
1/2 c. sour cream
2 tsp. vanilla
Mix ingredients together until smooth. (To use chocolate squares, melt 3 ounces and cool. Use only 1/3 cup butter.)

RUTHE'S FAVORITE FROSTING
3 heaping tbsp. creamy peanut butter
3 heaping tbsp. butter, soft but not melted
1 tsp. vanilla
2 c. powdered sugar
3 heaping tbsp. cocoa
1/8 tsp. salt
2 to 4 tbsp. milk plus additional as needed
Mix together peanut butter, butter and vanilla. Stir in powdered sugar, cocoa and salt. Add milk, stirring until you reach desired spreading consistency. Use on your favorite layer cake or cupcakes.

FRESH STRAWBERRY FROSTING
1 box confectioners' sugar
1 tsp. butter
1 tbsp. cream
1 c. crushed strawberries
1 tsp. vanilla
Cream butter and cream. Add vanilla and part of sugar. Stir in strawberries. Add the rest of the sugar or enough to make the frosting right for spreading. Spread between layers, on top and sides.

PUMPKIN FROSTING
1/2 c. butter
1 lb. 10x sugar
1/2 c. pumpkin
1 tsp. pie spice
Mix well:
TWINKLE FROSTING
1/4 lb. butter or margarine
1/2 c. Crisco shortening
1 c. granulated sugar
3/4 c. evaporated milk
1 tbsp. vanilla
Combine butter or margarine and shortening until well blended. Beat in sugar. Add milk and vanilla. Beat for 8 to 10 minutes until light and fluffy. Use on top of cake and or between layers.

CHERRY CHOCOLATE FROSTING
1 oz. unsweetened chocolate
(3 tbsp. unsweetened chocolate plus 1 tbsp.shortening = 1 oz. unsweetened
chocolate)
1/2 c. butter or oleo
3 c. sifted powdered sugar
1/4 c. maraschino cherry juice
1/2 c. chopped maraschino cherries
Mix together with mixer.

FANTASTIC FROSTING
1 1/4 c. sugar
1/2 c. evaporated milk
1/4 c. margarine
1/2 c. marshmallow creme
3 oz. (about 1/2 c.) semi-sweet chocolate bits
Place sugar and milk in saucepan and cool to soft ball stage (238 degrees) if using candy thermometer. Add chocolate bits, marshmallow creme and margarine. Stir until melted. Drizzle over Bundt cake.

BIRTHDAY CAKE FROSTING
2 lb. powdered sugar
1 c. Crisco
1 tsp. almond flavoring
Food coloring, as desired
Dash salt
2/3 c. water
1 tsp. butter flavoring
In large mixing bowl combine sugar, salt, Crisco and flavorings. Pour water into bowl in small amounts, checking for desired consistency. Blend until very smooth. Add food coloring to portions until desired colors are reached. Decorate cake. This is especially good for white cakes or the new Funfetti cake.