Tips for Frosting a Cake and RECIPES
Source of Recipe
LINDA S
Tips for Frosting a Cake
When baking….grease pans and dust with sugar or cocoa powder for a better outside surface…neither will burn while baking.
When frosting a cake, eliminate crumbs by having the spatula only touch the frosting, not the cake itself. Use dabs of frosting to "glue" the bottom layer to serve plate to hold it steady as you frost the cake.
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Cream Cheese Frosting
Here is the perfect recipe for frosting for your carrot cake.
Ingredients & Method:
Combine 11 oz of softened cream cheese, 1/3 cup softened butter, 3 1/2 cups confectioners sugar until fluffy. Add 1 teaspoon vanilla extract, 2 tsp orange juice, 1 tsp grated orange peel, beat until combined.
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Vanilla Buttercream Frosting
Ingredients:
3 cups powdered sugar
1/3 cup butter or stick margarine, softened
1 1/2 tsp vanilla
1 to 2 Tbsp milk
Method:
Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in the vanilla and 1 tablespoon of the milk.
Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. If frosting is too thick beat in more milk a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. This frost a 13 x 9 inch cake generously, or fills and frosts an 8 or 9 inch 2 layer cake.
Note: To fill and frost a 8 or 9 inch 3 layer cake use 4 1/2 cups powdered sugar, 1/2 cup butter or margarine, 2 tsp vanilla and 3 Tbsp milk.
Variation:
For pure white frosting use the same amount pure vegetable shortening like Crisco and clear vanilla rather than regular vanilla
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White Vanilla Frosting
Ingredients:
3 cups powdered sugar
1/3 cup Crisco shortening, softened
1 1/2 tsp clear imitation vanilla (see note)
1 to 2 Tbsp milk
A few drops frosting whitener (see note)
Method:
Mix powdered sugar and Crisco in medium bowl with spoon or electric mixer on low speed. Stir in the vanilla, 1 tablespoon of the milk and a few drops frosting whitener.
Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. If frosting is too thick beat in more milk a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. This frost a 13 x 9 inch cake generously, or fills and frosts an 8 or 9 inch 2 layer cake.
Note: To fill and frost a 8 or 9 inch 3 layer cake use 4 1/2 cups powdered sugar, 1/2 cup Crisco, 2 tsp clear vanilla , 3 Tbsp milk and few drops frosting whitener .
Note:
The best kind of clear vanilla and whitener (especially the whitener) for this is sold at Wall-mart, Ben Franklins, Hobby Lobby or anywhere that sells Wilton cake decorating supplies
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No-Fail Buttercreme Frosting
I have been decorating cakes for a few years, and this is the recipe I
use. Makes a LARGE batch of frosting
Ingredients:
2 cups Crisco or any shortening
2lb bag of powdered sugar
5-6 Tbsp of water (depending on consistency
2 Tbsp meringue powder
2 tsp clear vanilla extract
2 tsp clear butter flavor/extract
1 tsp almond extract (optional)
Method:
In LARGE mixing bowl (or use a stand mixer), cream shortening. add
meringue powder, extracts and start with 5 Tbsp water. SLOWLY add
powdered sugar. (I add in batches as to minimize powder spray) Continue mixing at high speed for about 5 minutes, adding additional water if desired.
This can be used as is, and tastes wonderful. You may also add a small amount of Wilton candy flavorings to create icing flavor of choice, or you can use paste food coloring to create your color of choice.
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Cream Cheese Frosting
This basic frosting recipe should be a staple in your recipe file. Fantastic on carrot cake, but works well with lots of other desserts too. Be creative!
Ingredients:
1 lb confectioners' sugar
1/2 cup butter, softened
8 oz cream cheese, softened
1 Tbsp genuine vanilla extract
Method:
To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.
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Baker's Fudge Frosting
This is a very rich, full flavored chocolate frosting.
Ingredients:
4 (1 oz.) squares unsweetened chocolate, cut into pieces 1/2 C. cold milk
2 egg yolks, well beaten
1 1/2 cup sugar
1 Tbsp butter
1 tsp vanilla
Method:
Cook chocolate and milk over low heat, stirring constantly, until smooth and blended. Beat egg yolks with 3 Tbs. of the sugar. Add remaining sugar to chocolate mixture and cook, stirring, until smooth
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Coffee Frosting
This recipe came from my grandmother and is infamous among people who know us. I have never found coffee frosting anywhere else, and this one is definitely the best! Perfect for those who like a rich icing to go with their cake or cookie.
Ingredients
1/3 cup strong coffee
4 cup confectioners powdered sugar (1 box)
1/3 cup butter (softened)
1/8 tsp salt
1 tsp vanilla
Optional: add 1 square of unsweetened chocolate if you want to add some extra kick to this frosting.
Method:
Prepare strong coffee. For best results, add 1/2 medium ground to one cup of cold water. Boil over stovetop and then let stand for 2 minutes. Strain twice to avoid getting grounds in frosting. Combine sugar gradually with butter. Add coffee as needed to make a creamy and smooth mixture. Add salt and vanilla.
**DO NOT add coffee all at once. You do not want the frosting to be too soft; you want a spreadable consistency.
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Butter Frosting
Yield: about 1 2/3 cups
Simple and sweet – with a bit of rum for flavoring!
Ingredients:
1/4 cup butter
3 1/2 cup sifted powdered sugar
2 Tbsp rum (or 1/4 tsp. rum flavoring plus 2 Tbs. milk)
Milk
Method:
In a medium mixing bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the rum or rum flavoring and 2 Tbsp milk. Slowly beat in remaining powdered sugar. Beat an additional milk, if needed to reach piping or spreading consistence.
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7 Minute Frosting
Here a simple and great recipe for anyone who needs to make frosting for a two layer cake.
Ingredients:
2 egg whites (about 1/4 cup)
1 1/2 cup sugar
1/4 tsp cream of tartar; or 1 Tbsp light corn syrup
1/3 cup water
1 tsp vanilla extract
Method:
Combine egg whites, sugar, cream of tartar and water in the top of a double boiler. With an electric mixer beat on high speed 1 minute, then place over boiling water and beat on high speed 7 minutes. Remove top of double boiler from the heat; add vanilla. Then, beat 2 minutes longer on high speed.
Yield: sufficient to frost 1 (2 layer) cake, 16 servings.
Variations: Lemon flavored; Substitute 1 Tbs. of lemon juice for the vanilla extract and add 1/4 tsp. grated lemon peel during the last minute of beating.
Fruits; add crushed fruits to the frosting or substitute fruit flavorings for the vanilla extract.
Rum: Substitute rum or sherry flavoring for the vanilla extract.
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Creamy Coconut Frosting
A perfect frosting to add to any white cake or even to flavor up your favorite recipe for white cup cakes, try this.
Ingredients:
1 (13 oz.) can evaporated milk
1 cup sugar
1/2 cup butter or margarine
3 egg yolks
1 tsp vanilla extract
1 1/2 cup flaked coconut
Method:
Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan; cook over medium heat, stirring constantly, about 12 minutes or until thickened. (Mixture will be consistency of a pudding.) Remove from heat, and stir in coconut. Cool completely.
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Cherry Cream Cheese Frosting
This recipe has been in our family for years, each family member gets a cake with a different color frosting.
Ingredients:
1 pkg cream cheese
1 box powdered sugar
a dash of vanilla
maraschino cherries
Method:
Blend all together to top on any cake.
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Fluffernutter Frosting
This marshmallow and peanut butter frosting recipes makes enough to fill and frost two 8" or 9" layers.
Ingredients:
1 cup Marshmallow Fluff
1/2 cup peanut butter
1/3 cup butter or margarine, softened
1/4 tsp vanilla
1/4 tsp salt
1 1/3 cup confectioners' sugar
2 Tbsp milk
Method:
In a small bowl with mixer at low speed, combine Marshmallow Fluff, peanut butter, and butter until well blended. Increase speed to medium. Beat in confectioners' sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla.
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White Chocolate Mocha Frosting
This great homemade frosting will cover a 9x13 inch cake (18 servings).
Ingredients:
2 oz white chocolate
1/2 cup butter
1/2 tsp vanilla extract
1/2 cup milk
5 tsp instant coffee granules
3 cups confectioners' sugar
Method:
Mix the instant coffee with the milk, and let it stand until coffee is dissolved. Melt the butter and chocolate together, and beat until smooth, then add vanilla. Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.
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Buttercream Frosting
This covers a larger cake, but I would double it for a layer or bundt cake. It is really good.
Ingredients:
2 Tbsp flour
1/2 cup milk
1/4 lb butter
1/2 cup sugar
1 tsp vanilla
Method:
Mix flour and milk. Cook over low flame until thickened. Let cool. Cream butter and sugar. Beat for 5 min. Add cooled paste and add vanilla. Beat another 6 minutes.
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Cream Filling for Cakes
Ingredients & Method:
Mix in saucepan 1/4 cup sugar, 1 Tbsp cornstarch, 1/4 tsp salt, gradually stir in 1 cup milk (or put milk in a jar, mix dry ingredients, add to milk, put lid on jar, shake until mixed). Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Put 1 egg yolk, slightly beaten into another bowl. Add a couple of spoonfuls of the milk and sugar mixture to the egg yolk, mix, add 2 more spoonfuls, mix, then pour back into the remaining milk mixture in saucepan, mix thoroughly. Boil one minute more, remove from heat, add 1 Tbsp butter and 1 tsp vanilla. Stir well and cool, stirring occasionally.
For Chocolate Cream Filing, add 1/4 cup cocoa with the dry ingredients.
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Chocolate Glaze
Ingredients:
1/2 cup Sugar
3 Tbsp Light Corn Syrup
2 Tbsp Water
4 oz Semisweet Chocolate Chips
Method:
In a saucepan combine the sugar, corn syrup and water. Bring to a boil until sugar has dissolved. Remove from heat and add the chocolate. Allow to sit one minute, then whisk until smooth.
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Butterscotch Glaze
Ingredients:
1 cup Powdered Sugar
4 Tbsp Dark Brown Sugar
pinch of Salt
2 Tbsp Butter or Margarine; softened
1 tsp Vanilla
4 or 5 Tbsp Boiling Water
Method:
Combine all ingredients in a bowl until smooth.
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Chocolate Icing
Makes about 3 Cups
Ingredients:
12 oz semisweet chocolate chips
2 Cups sour cream
4 Tablespoons confectioners' (powdered) sugar
Method:
In a heatproof dish, microwave the chips on high for 1 minute, or until melted, stirring halfway through the cooking time. When the chips are melted, stir in the sour cream a few tablespoons at a time, until smooth and shiny, then stir in the sugar. Refrigerate for 1/2 hour, or until thick enough to spread.
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Chocolate Ganache
Ganache frosting, flavored here with raspberry, is a mixture of chocolate and heavy cream. With more than a pound of bittersweet chocolate, it's for chocolate aficionados only. (Gotta love chocolate!)
Makes about 2 Cups.
Ingredients:
18 oz bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1/3 cups seedless raspberry jam
1/3 cups unsalted butter, but into 1/2 inch cubes
pinch of salt
1 1/2 teaspoons vanilla extract
Method:
Place the chocolate in a large bowl. In a saucepan, bring the cream, raspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract. Cover with plastic wrap and let the frosting thicken overnight at room temperature, or refrigerate it for no longer than 1 1/2 hours.
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FRENCH VANILLA FROSTING
Ingredients & Method:
1 cup milk
3 Tbsp. flour
Make a white sauce of above. It will be very thick. Boil for 1 few minutes. Cool completely.
1/2 lb. (2 sticks) butter
1 cup granulated sugar
2 tsp vanilla
Cream butter. Add sugar and vanilla. Combine white sauce and beat at high speed on food mixer for about 5 minutes. Makes enough to fix and frost a 2 or 3 layer cake.
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Whipped Buttercream Frosting
There is a grocery store in the south, Publix, that has the best tasting buttercream frosting ever. This recipe is a pretty good copycat of their icing. Whenever I use this recipe on my cakes, everyone gives the cake rave reviews...
For 1 cake
Ingredients:
1 (1 ounce) packet Dream Whip
1/2 cup cold water
2 teaspoons vanilla extract
1 tablespoon butter, softened
3 tablespoons heavy whipping cream
2 cups shortening
2 lbs powdered sugar
Method:
Combine dream whip, water, and vanilla with a mixer in a deep bowl until combined on low; Increase speed to high and whip until mixture begins to look fluffy (approximately 4 minutes).
Add shortening, whipping cream, and butter. Combine with mixer on low speed, scraping sides of bowl as needed. Once combined, mix on high for approximately two minutes. It should look like frosting at this point. Add powdered sugar, 1 cup at a time, mixing on low speed after each addition.
This recipe will frost a 13 x 9 x 2 or two 9" rounds, with icing left over for piping and decorating.
Note:
I have made icings like this with butter flavored Crisco or a mix of Crisco and butter/margarine when I wanted a different flavor and color was not a factor as in a pure white frosting or a bright white one with the addition of whitening drops available where Wilton supplies are sold...best regards...David
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Bakery Buttercream Frosting
Ingredients:
1/2 cup margarine, softened
1/2 cup Crisco shortening
1/8 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract (optional)
5 cups confectioners' sugar, sifted
4-6 tablespoons half-and-half cream or milk
food coloring
Method:
In a large bowl using an electric mixer at medium speed beat/cream the margarine with shortening and salt until light and fluffy. Add in vanilla, almond extract, confectioners sugar and 4 tablespoons half and half or milk; beat until well mixed and smooth (make certain to beat for at least 3-5 minutes on medium speed adding in more cream or milk if needed to create desired consistency). Mix in desired amount of food coloring until desired shade is achieved.
This is very easy to make and you get the great fresh from the bakery taste!!
Takes about 20 minutes
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Amish Icing
Ingredients:
1/4 lb margarine (1/2cup)
6 Tbsp Crisco
1 cup Sugar
3 Tbsp Flour
2/3 cup Milk
1 tsp Vanilla ( or any flavoring)
If using peanut butter use 1/2 cup.
Method:
Cream well the margarine, Crisco, and the sugar. If using peanut butter mix this in. Add the flour one tablespoon at a time, milk and the vanilla or if your are using another flavoring. Beat 12 minutes to make sure the mixture is mixed good.
Spread over a cooled cake and ENJOY!!!
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Cake Icings and Frostings
Combine equal amounts butter and shortening, add powdered sugar until the mixture is almost dry, add a drop or two of vanilla, a dash of salt, and enough milk to make the consistency you want.
Fluffy White Frosting:
Blend 1/4 cup flour and 1 cup milk, cook over medium heat until thick, cool. Cream together 1/2 cup butter, 1/3 cup shortening, 1 tsp vanilla, 1 cup sugar. Add the cooked milk mixture, whip until it looks like whipped cream. Frosts 2 layers or a 9 x 13 inch cake.
Variation: add cocoa for chocolate fluffy frosting.
Quick White Icing:
Put a cup or two of powdered sugar in a bowl, add a little (say two tbsp) milk until it is to spreading consistency. Add flavorings if desired (such as lemon extract, for lemon icing). Color with food coloring, if desired.
Cocoa Quick Icing:
Mix 2-2/3 cups powdered sugar and 1/3 cup cocoa, add 1/3 cup butter (room temperature) and 3 to 4 tbsp milk. Stir until well blended.
Butter Icing:
Blend together 5 Tbsp butter, 3 cups powdered sugar, add about 3 Tbsp milk and 1-1/2 tsp vanilla and stir until smooth. Makes enough frosting for two 8 inch layers or one 13 x 9cake. Can substitute butter.
Orange or Lemon Icing:
Make butter icing, only omit the vanilla and use orange or lemon juice instead of the milk. You can add a little grated orange or lemon rind.
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