Versatile 4 minute Butter Frosting
1/3 cup butter
1/8 tsp. of salt
3 cups sifted powdered sugar
1/4 cup milk or cream
1 1/2 tsp. vanilla
• Cream thoroughly butter, salt and 1 cup powdered sugar until light and fluffy.
• Add remaining powdered sugar and milk, alternately, blending until smooth and of spreading consistency.
• Add vanilla.
Fills and frosts top and sides of two, 9 inch layers.
CHOCOLATE BUTTER FROSTING:
Add 3 squares melted unsweetened chocolate to butter.
LEMON BUTTER FROSTING:
Use lemon juice in place of milk. Omit vanilla.
ORANGE BUTTER FROSTING:
• Add 2 tablespoons grated orange rind and 1 unbeaten egg yolk to butter.
• Substitute orange juice for milk.
• Substitute lemon juice for vanilla.
Lemon Buttercream Frosting
1 1/4 cup Butter, Softened to room temperature
2 teaspoons Grated Lemon Rind
3 tablespoons Lemon Juice
3 cups Powdered Sugar
1. Place, butter, lemon peel, and lemon juice in bowl.
2. Beat with mixer for 1 minute; scraping bowl often.
3. Sift powdered sugar into bowl, stir with spoon to mix.
4. Beat for 2 minutes more, scraping bowl often, until frosting is fluffy and blended.
Coconut Cream Cheese Frosting
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.
Brown Sugar Frosting
1/3 cup brown sugar, packed
2 tablespoons margarine
2 tablespoons milk
1 1/4 cup powdered sugar, i.e. icing sugar
1/2 teaspoon vanilla
1. In bowl, combine brown sugar, margarine and milk.
2. Microwave at 100% (High) for 45 to 60 seconds until margarine has melted, sugar is dissolved and mixture boils.
3. Stir in icing (powdered) sugar and vanilla.
4. Let cool to lukewarm.
5. Beat until thick enough to spread but not grainy.
6. Mixture should hold imprint of spoon.
1 batch makes enough to frost one 8-inch cake or 1 dozen cupcakes.
Whipped Cream Frosting and Variations
• Chilling the ingredients, bowl, and whisk before beating ensures that the cream will hold its shape for several hours once it is whipped.
• Included here are recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
1 cup heavy whipping cream that is ultra pasteurized
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
For whipped cream:
• In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
• Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
• When chilled, beat the mixture until stiff peaks form.
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons granulated white sugar
For chocolate whipped cream:
• Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve.
• Beat the mixture until stiff peaks form.
Raspberry Whipped Cream:
Make the whipped cream
• Add: 1/2 cup lightly sweetened raspberry purée*
For raspberry whipped cream:
• Make the whipped cream but beat only until soft peaks form.
• Then add the sweetened raspberry purée, a little at a time, and beat just until stiff peaks form when the beater is raised.
• Taste and fold in more sugar or puree, if required.
Strawberry Whipped Cream:
Make the whipped cream
• Add: 1/2 cup lightly sweetened strawberry puree**
For strawberry whipped cream:
• Make the whipped cream but beat only until soft peaks form.
• Then add the sweetened strawberry puree a little at a time.
• Beat until stuff peaks form when the beater is raised.
• Taste and fold in more sugar or puree, as desired.
Yield: 2 cups.
*
• Place the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl and thaw.
• This will take several hours.
• When the berries are completely thawed, gently press the berries with the back of a large spoon to force all the juice from the berries.
• All that should remain in the strainer is the raspberry seeds.
• Throw away the raspberry seeds in the strainer and to the strained juice add the lemon juice (if using) and 1/2 cup of white sugar (add more if needed) and stir until the sugar is dissolved.
• For extra flavor you could add a little raspberry liqueur.
**
• Defrost the berries and then process them in your food processor or blender until they are pureed.
• Add sugar to taste and maybe a drop or two of lemon juice to intensify the flavor.
• Cover and place in the refrigerator until needed.
• This sauce will last up to a week in the refrigerator or can be frozen.
Royal Icing: Using Meringue Powder
4 cups confectioners’ (powdered or icing) sugar
3 tablespoons meringue powder (can be found at stores that carry cake decorating supplies)
1/2 teaspoon extract (vanilla, lemon, almond) (optional)
1/2 – 3/4 cup warm water
• In bowl of electric mixer beat the confectioner’s sugar and meringue powder to combine. Add the water and beat at low to medium speed until desired consistency for about 5 to 7 minutes.
• To keep icing soft and shiny add a few drops of glycerin.
• Color icing using gel pastes by dipping the tip of a toothpick into the food coloring and then mixing it into the icing.
• The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.
• Cover when not in use.
Yield: 3 cups
Fluffy Boiled White Icing
1 1/2 cup Sugar
1/2 teaspoon Cream of tartar
1/8 teaspoon Salt
1/2 cup Water
4 Egg whites (at room temperature)
1/2 teaspoon Almond extract
• Combine sugar, cream of tartar, salt and water in heavy saucepan.
• Cook over medium heat, stirring constantly, until mixture is clear.
• Cook until mixture reaches 240 degrees F on a candy thermometer (soft ball stage).
• Beat egg whites until soft peaks form.
• Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer bowl (don’t let the sugar mixture come into contact with the beaters). Add the almond extract.
• Continue beating until stiff peaks form and frosting thickens to desired consistency.
Buttercream Frosting
1 lb. confectioners’ sugar
1/2 cup butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)
1. In large bowl, beat together sugar, butter, vanilla and milk until smooth.
2. If necessary add more milk until frosting is spreading consistency.
3. If desired, add a few drops of food coloring.
4. Mix everything well.
• Chocolate buttercream frosting – add 1/2 cup Hershey’s cocoa.
Boiled White Sugar Frosting
1 cup milk
4 tablespoons flour
3/4 cup butter
1 cup sugar
1 teaspoon vanilla
1. Mix flour and milk over medium heat until it forms a paste.
2. Let cool.
3. Mix butter and sugar together then beat in cooled flour and milk mixture.
4. This will take 10 minutes, at least, until no sugar granules can be felt between fingers. Add vanilla.