Fruit Cocktail Cake Icing
1 1/2 cups sugar
6 ounces (1 1/2 sticks) margraine
1/2 cup pecans
1/2 cup coconut
1 cup undiluted evaporated milk
Cook sugar, oleo, and milk until thick. Remove from heat and add pecans
and coconut. Pour over hot cake.
Decorator’s Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
OR
2 tablespoons half-and-half
Food coloring, if desired
Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
tablespoons milk or half-and-half until smooth and spreadable. This recipe
makes enough to frost 3 to 5 dozen cookies. Add more milk for a thinner
frosting or to create a glaze. Frosting can be tinted with food color.
Stir in liquid food color, 1 drop at a time, until frosting is the desired
color. If intense, vivid frosting color is desired, use paste food color.
Why? Because you would have to use too much liquid color to get vivid
color, and using too much liquid color will break down the frosting,
causing it to separate and look curdled.
Yield:
“2/3 Cup”
Per serving: 27 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 7g Carbohydrate; trace Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
Decorator’s Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
OR
2 tablespoons half-and-half
Food coloring, if desired
Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
tablespoons milk or half-and-half until smooth and spreadable. This recipe
makes enough to frost 3 to 5 dozen cookies. Add more milk for a thinner
frosting or to create a glaze. Frosting can be tinted with food color.
Stir in liquid food color, 1 drop at a time, until frosting is the desired
color. If intense, vivid frosting color is desired, use paste food color.
Why? Because you would have to use too much liquid color to get vivid
color, and using too much liquid color will break down the frosting,
causing it to separate and look curdled.
Yield:
“2/3 Cup”
Per serving: 27 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 7g Carbohydrate; trace Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
FROSTING FOR CHOCOLATE DECADENCE CAKE
3/4 c. (1 1/2 sticks) butter or marg.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker’s unsweetened or semi
sweet chocolate
2 tbsp. milk
Melt 5 squares Baker’s unsweetened or semi sweet chocolate; sit aside to cool. Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar. Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and step 2 ingredients along with 2 tbsp. milk for smooth consistency.
FLUFFY WHITE FROSTING
3/4 c. sugar
1/4 c. light syrup
2 tbsp. water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Blend all ingredients in top of double boiler. When hot water is boiling, put top on with ingredients in it and beat for 5 to 7 minutes or until mixture thickens. Remove from heat and continue beating while adding vanilla. Spread on cake.
CHOCOLATE IRISH CREAM FROSTING
1 (6 oz.) semi-sweet chocolate pieces
1/4 c. butter
1/2 c. Bailey’s Irish Cream
1 tsp. vanilla
2 1/2 c. confectioners sugar
In a 1 quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.
ICING FOR CAKE
1 stick margarine
3 tbsp. cocoa
6 tsp. milk
1 box confectioners sugar
1/2 c. pecans (optional)
1 tsp. vanilla
Mix margarine, milk and cocoa. Heat over low heat (do not boil). Add sugar, pecans, vanilla. Pour over cake as soon as removed from oven.
CARROT CAKE ICING
1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box 10X sugar
1 c. nuts
Milk
Combine cream cheese, butter, sugar and nuts. Add enough milk until spreading consistency.
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.
ICING FOR DECORATING
1/2 c. shortening (Crisco)
4 c. (1 box) confectioners sugar
4 tbsp. water
Dash of salt
1 tsp. vanilla
Makes a white icing. For decorating use a small amount and add coloring.
FLUFF FROSTING
1 c. milk
1/4 c. flour
1 tsp. vanilla
1 c. sugar
1/2 c. butter or margarine
1/2 c. shortening
In a small saucepan, cook flour and milk until thick, stir well. Set aside to cool, (keep mixture covered as it cools). In a bowl beat sugar, margarine (or butter) and shrotening using high speed of mixer, until fluffy. Add the milk mixture and vanilla. Continue beating until the icing is very fluffy.
CARAMEL ICING
2 c. brown sugar
1/3 c. milk
Pinch of salt
4 tbsp. margarine
4 tbsp. flour
Mix all ingredients together. Cook over medium heat. Boil 3 minutes. Remove from heat and cool until thick enough to spread.
DIABETIC CREAMY FROSTING
1/2 c. low fat cottage cheese, sieved
1/8 tsp. salt
1/2 tbsp. diet margarine, melted
Non-nutritive sweetener equivalent to 1/2 c. sugar
1 tsp. almond or vanilla extract
Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10 inch cake.
DIABETIC FROSTING
1/4 c. cream cheese
2 tsp. skim milk
Sweetener equivalent to 1/4 c. powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
Food coloring
Cream cheese and milk thoroughly. Add sweetener, salt and vanilla. Add coloring last, if desired.
Makes 1/3 cup frosting.
CREAM CHEESE FROSTING
8 oz. light cream cheese, room temperature
5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest
In a bowl, whisk all ingredients together until smooth.
Yield: About 1 1/4 cups.
Per serving: 46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96 mg sodium. Exchanges: 1 fat. Serving size: 1 1/2 tablespoons. Cholesterol: 10 mg per serving.
Royal Icing
1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
Food coloring (optional)
1. Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed.
2. Add water drop by drop.
3. The amount depends on whether you used the powder or the egg whites and on the temperature and humidity in your kitchen.
4. Add the water slowly and do not let the mixture get runny - you will probably not use all of it.
5. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl.
6. If you like, you can tint the icing with a few drops of food coloring.
7. Use a muffin time to make small batches of different colored icings and decorate with toothpicks and very clean, preferable new, tiny paintbrushes.
Yield: 6 cups.
Note: Note: we do not recommend using raw egg whites in this recipe because of the risk of Salmonella, especially if children, elderly, or pregnant women will be eating them.
Ganache
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)
1. Place the chopped chocolate in a medium sized stainless steel bowl.
2. Set aside.
3. Heat the cream and butter in a medium sized saucepan over medium heat.
4. Bring just to a boil.
5. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
6. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch cake or torte.
Chocolate Frosting 2
Very fluffy.
1 stick softened butter
2/3 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1/3 cup whole milk
1 tablespoon vanilla
1/4 tsp salt
1. Mix butter, cocoa powder, and sugar in medium mixing bowl.
2. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture and volume is reached.
Chocolate Whipped Cream 2
2 tbs. sugar
2 tbs. cocoa powder
1 tsp. vanilla
1 cup whipping cream
1. Stir sugar, cocoa and vanilla into cream.
2. Chill 2 hours.
3. Beat until stiff.
Chocolate Ganache 2
This will frost a 9 inch cake.
1 cup heavy cream
3 ounces semisweet chocolate broken into bits
1. Bring the heavy cream to a low simmer in 1 ½ quart saucepan.
2. Lower the heat and stir in the chocolate.
3. Stir it very quickly until it is melted and smooth, and be sure to stir up from the bottom of the pot to get it all combined.
4. Remove it from the heat and allow it to thicken as it cools.
Fudge Frosting
1 stick butter or margarine
3 tablespoons cocoa
1/3 cup milk
1 box powdered sugar
1 teaspoon vanilla
1 cup nuts, chopped (optional)
• In a saucepan, combine butter, cocoa, and milk; bring to a boil.
• Add sugar and vanilla; beat well until smooth.
Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency.
• Frost cake and sprinkle on nuts, if desired.
Yield: Enough for 1 layer cake
Chocolate Whipped Cream for Chocolate Cake Roll
2 tbs. sugar
2 tbs. cocoa
1 tsp. vanilla
1 cup whipping cream
1. Stir sugar, cocoa and vanilla into cream.
2. Chill two hours.
3. Beat until stiff.
Chocolate Whipped Cream
This goes with a chocolate cake roll.
2 tbs. sugar
2 tbs. cocoa
1 tsp. vanilla
1 cup whipping cream
1. Stir sugar, cocoa and vanilla into cream.
2. Chill two hour in the refrigerator.
3. Beat until stiff.
Chocolate Frosting
This is good with the Chocolate Layer Cake and is very fudgy.
2 cups confectioner’s sugar
¼ cup unsweetened cocoa powder
½ cup butter, room temperature
4 tbs. whole milk
1. Sift the flour and sugar together in a bowl.
2. Using an electric mixer with the paddle attachment, cream the butter until it is light colored and then add the sugar.
3. Gradually add the milk a little at a time and beat until smooth.
4. Frost the cake when it is completely cool.
CHERRY BANANA DESSERT
2 c. cherry flavored sugar free beverage
1 envelope cherry flavored gelatin
1 sm. banana, peeled and sliced
Sprinkle gelatin over 1 cup of beverage. Heat remaining beverage to a boil. Combine with gelatin mixture. Stir until gelatin is dissolved. Refrigerate until thick. Add bananas and chill until firm.
Cream Cheese Frosting
1/2 c. butter
1 package cream cheese
1 tsp. vanilla
1 lb. confectioner’s sugar
• Combine butter, cream cheese, and vanilla.
• Beat until smooth.
• Gradually add the sugar, while beating well.
• If mixture is too thick to spread, thin to a smoother consistency by adding a small amount of milk.
Coconut Pecan Icing
8 ounces cream cheese softened
3/4 teaspoon coconut extract
6 tablespoons heavy cream
5 tablespoons sweetened coconut
2 1/2 cups sifted powdered sugar or as needed
1 cup sweetened shredded coconut for garnish
1. In a bowl with a mixer combine first four ingredients.
2. Beat until smooth.
3. Beat in sugar until smooth.
4. Add more sugar if the icing is too soft.
5. Spread icing on cake and then sprinkle with coconut.
Crème Patisserie (Pastry Cream)
1 1/4 cups milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup granulated white sugar
1/8 cup flour
Scant 3 tablespoons cornstarch
3/4 tablespoon liqueur (Grand Marnier, Brandy, Kirsch)
Makes about 1 cup
For light pastry cream:
• Add: 1/2 cup heavy cream, softly whipped (optional)
Variations:
Chocolate pastry cream:
• Add: 2 ounces of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk before you add it to the egg and flour mixture.
Coffee pastry cream:
• Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.
Raspberry pastry cream:
• Add: 1/4 cup (60 ml) (or to taste) raspberry puree to pastry cream
• Pastry cream is a staple in pastry kitchens as it is a very versatile cream used to fill cakes, cream puffs, éclairs, Napoleons, tarts, and other pastries.
• It is rich, thick custard made from a mixture of milk, eggs, sugar, flour and cornstarch (a thickener) cooked on the stove.
• Vanilla beans, liqueurs, chocolate, coffee and fruit purées are some complementary flavorings added to pastry creams.
• If a lighter pastry cream is desired heavy whipping cream can be added.
• In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. Never let the mixture sit too long or you will get pieces of egg forming.
• Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
• Set aside.
• Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. The milk will foam up to the top of pan when done, so watch carefully.
• Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
• If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.
• Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
• The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor.
• This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.
• Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.
• When it boils, whisk mixture constantly for another 30 to 60 seconds until it becomes very thick and it is hard to stir.
• Remove from heat and immediately whisk in the liqueur (if using).
• Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
• Cool.
• If not using right away refrigerate until needed, up to 3 days.
• Beat before using to get rid of any lumps that may have formed.
• For a light pastry cream, just before using, fold in the softly whipped cream with a wooden spoon.
Creamy Maple Frosting
1/4 cup Crisco®
1/2 teaspoon salt
1/3 cup Maple syrup
2 teaspoons Vanilla
3 cups Confectioner’s sugar, sifted
1/4 cup Milk
1. Combine Crisco®, salt, syrup, vanilla and 1 cup sugar.
2. Blend alternating milk and remaining sugar.
Confectioners’ Icing
This icing does not dry as hard as the royal icing but has a nicer flavor.
4 cups sifted confectioners’ sugar
4 tablespoons light corn syrup
4 tablespoons water
1. In a stainless steel bowl over a saucepan of simmering water, place all the ingredients. Stir until the sugar is melted and smooth.
2. Remove from heat.
3. Color the frosting using food coloring pastes or liquids.
4. If the icing is too thick to spread just add a few drops of water until you have a good spreading consistency.
Yield: 3 cups