Cake Frostings
Uncooked icings
Confectioners Sugar Glaze
2 tablespoons hot water, or milk or light cream
1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon
juice or rum
1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time.
The icing is of the proper consistency when it coats the spoon.
Chocolate Icing
1 square of chocolate, unsweetened
6 tablespoons boiling water
1/3 teaspoon vanilla extract
1 3/4 cups confectioners sugar
Melt chocolate in top of double boiler, add boiling water and stir
until smooth; add vanilla and the sugar; stir until mixture is
smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon
may be added.
Coffee or Mocha Icing
3 tablespoons hot strong coffee
3 tablespoons dry cocoa
1/2 teaspoon vanilla
1 1/3 cups confectioners sugar
Add coffee to cocoa, stir until smooth, add vanilla and enough sugar
to reach spreading consistency
Lemon Icing
grated rind of lemon
1 tablespoon lemon juice
1 tablespoon boiling water
1 cup confectioners sugar
Add lemon rind to juice and water, stir into the sugar, a little at a
time, until thick enough to spread.
Orange Icing
1 egg yolk
2 cups confectioners sugar
2 tablespoons orange juice
1 teaspoon lemon juice
grated rind of 1 orange
Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing
1 teaspoon lemon juice
2 tablespoons fresh fruit juice
1 1/2 cups confectioners sugar
Add lemon juice and strained fruit juice (strawberries, cherries or
grapes) to the sugar, a little at a time, until thin enough to spread.
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Uncooked Frostings
Basic Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons milk, cream, sherry, rum or brandy
1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until
mixture is smooth.
Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and
only enough cream to obtain desired consistency
Chocolate Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
1/2 teaspoon vanilla
1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa
Proceed as for Basic Butter Frosting
Coffee Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons strong, hot coffee
1 teaspoon dry cocoa
1/2 teaspoon vanilla
Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
1 tablespoon milk or water
1 tablespoon orange or lemon juice and a little grated rind
Proceed as for Basic Butter frosting
Cream Cheese Frosting
3 ounces cream cheese
1 tablespoon warm milk
2 1/2 cups confectioners sugar
1 teaspoon vanilla
Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until
creamy. Any other desired flavoring may be substituted for the
vanilla.
Broiled Coconut Frosting
3 tablespoons melted butter
5 tablespoons brown sugar
2 tablespoons light cream
1/2 cup shredded coconut
Mix all ingredients. Spread on warm cake before removing cake from
pan. Broil until sugar is melted and bubbles. This takes only a few
minutes, and should be watched carefully, as it burns easily!
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Boiled Frostings
Meringue Frosting
1 cup sugar
1/2 cup water
2 egg whites
1/2 teaspoon flavoring extract
Boil sugar and water over low heat until syrup spins a thread; pour
very slowly onto stiffly beaten whites and beat until smooth and
stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting
2 cups brown sugar
1 cup granulated sugar
3/4 cup water
1/2 teaspoon vanilla
5 marshmallows
2 egg whites
Cook sugar and water over low heat until it spins a thread. Add
vanilla and marshmallows. Beat until marshmallows are dissolved. Pour
gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting
1 cup maple syrup
2 egg whites
Boil syrup until it spins a thread; add very slowly to stiffly beaten
whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting
2 egg whites
3/4 cup brown sugar
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
Cook all ingredients except vanilla in a double boiler, beating
constantly, until mixture stands in peaks. Remove from heat, add
vanilla, beat until thick enough to spread.
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Frostings Without Sugar
Corn Syrup Frosting
2 egg whites
1 cup light corn syrup
1 teaspoon vanilla
Pour egg whites and syrup into deep mixing bowl. Beat with electric
beater at medium speed until mixed, then continue for about 15
minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting
Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened
chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting
2 squares unsweetened chocolate
1/2 cup light cream
1 teaspoon vanilla
2 egg whites, beaten stiff
1 1/2 to 2 cups confectioners sugar
Cook chocolate and cream over boiling water until smooth; cool, add
vanilla. Beat whites, add sugar and continue beating until stiff
enough to cut. Combine the two mixtures, beat well.
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Cooked Fudge Frostings
Creamy Chocolate Frosting
1/4 cup water
3/4 cup sugar
1 square unsweetened chocolate
2 egg yolks
Boil water and sugar to a thick syrup, add the chocolate, pour syrup
over the beaten yolks, stirring constantly. Beat until thick enough
to spread
Fudge Frosting
2 squares unsweetened chocolate
1/2 cup milk or light cream
1 1/2 cups sugar
2 tablespoons butter
1 teaspoon vanilla
Melt chocolate over low heat, add milk and sugar, boil until a few
drops form a soft ball in cold water. Add butter and vanilla. Let
stand undisturbed a few minutes, then beat until thick enough to
spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting
1 1/4 cups brown sugar
3/4 cup granulated sugar
3/4 cup sour cream
1 teaspoon butter
Mix sugar and cream, let stand until dissolved, about 30 minutes or
longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat
and spread on cake.
Chocolate Brandy Frosting
3 cups confectioners sugar
5 tablespoons butter
2 tablespoons light cream
3 tablespoons brandy
3 tablespoons strong coffee
1/2 grated, sweet chocolate.
Combine all ingredients in double boiler and cook, stirring until
well blended. If necessary, add cream until thin enough to spread.
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Filling, Uncooked
Whipped Cream Filling
1 cup heavy cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add
flavoring; until to beat until cream holds its shape when the beater
is raised.
Whipped Cream filling with Pineapple and Nuts
1 egg yolk, beaten
2 tablespoons confectioners sugar
1/2 cup heavy cream, whipped
1/2 cup chopped nuts
1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple.
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Cooked Filling
Vanilla Custard Filling
1 tablespoon cornstarch
1/2 cup sugar
1 cup scalded milk
2 egg yolks
1/2 teaspoon vanilla
Mix cornstarch and sugar,add the hot milk and pour gradually on the
beaten egg yolks. Cook in double boiler, stirring constantly until
thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding
Add 2 squares unsweetened chocolate, melted, add to the and follow
instructions for Vanilla Custard Filling.
Cream Custard Pudding
3/4 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups of milk or light cream, scalded
2 eggs
1 teaspoon vanilla
Mix dry ingredients, add the milk and pour gradually over the
slightly beaten eggs. Cook in double boiler, stirring constantly
until thickened; cool and flavor.
Sour Cream Filling
1 egg yolk
2 tablespoons sugar
1 tablespoon cornstarch
1 cup thick sour cream
1/2 teaspoon lemon or vanilla extract
Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream;
cook in double boiler until mixture coats the spoon. Add flavoring.
If desired, add 1 cup chopped nuts.
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Fruit and Nut Fillings
Apple-Lemon Filling
3/4 cup sugar
1 tablespoon flour
3 tablespoons lemon juice
1 tablespoon cold water
1 egg
pinch of salt
1 apple, pared and grated
Mix sugar and flour in saucepan; add lemon juice, cold water, beaten
egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before
spreading
Whipped Fruit Filling
1 1/2 cups pared, grated apple, peach or mashed berries
1 1/2 cups sugar
2 egg whites
grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on
top of layer cake or as a filling for Schaum Torte.
Pecan Filling
1 tablespoon cornstarch
1 cup milk, heated
2 egg yolks
1/2 cup sugar
1/2 cup pecans, chopped fine
Dissolve Cornstarch in the milk, and cook in double boiler until
smooth. Beat yolks and sugar until very light; pour hot milk mixture
gradually over yolks; return to double boiler and cook until mixture
coats the spoon, stirring constantly. When cooled, add nut meats.
Strawberry Cream
1 cup heavy cream
1/2 cup sugar
1 egg white, stiffly beaten
1/2 cup mashed strawberries
Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.
Walnut Filling
2 egg yolks, beaten
1/2 cup sugar
3/4 cup milk
1/2 teaspoon vanilla or rum flavoring
1 pound chopped walnuts
Mix eggs and sugar, add milk, cook in a double boiler until thick.
Cool. Add vanilla or rum, and the nuts. Spread between layers of
Walnut Torte.
List of Ingredients
Instructions
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