Cake Frostings
By: Anonymous
Published: Thursday, February 11, 2010 - 8:53am

Ingredients




CHOCOLATE BUTTER FROSTING
cup butter or margarine
teaspoon salt
cup sifted
confectioner's sugar
1 egg unbeaten
teaspoon vanilla
3 sqrs unsweetened chocolate melted
2 tablespoons light cream or milk

Preparation

1 In small bowl with mixer at medium speed, throughly mix butter, salt, 1 cup confectioner' sugar until light and fluffy. 2 CUSTARD FROSTING 3 Blend in egg, vanilla and chocolate. While beating until very smooth, gradually add rest of sugar and enough cream to make frosting of spreading consistency. 4 DREAMY FROSTING 5 2 3-ouncepackages soft cream cheese2 tablespoons milk or light cream4-1/2 cups sifted confectioner's sugarDash of salt1 teaspoon vanilla 6 Blend cheese with milk. Slowly stir in sugar. then salt and vanilla. Blend well. Fills and frosts two 8 or 9-inch layers. 7 VARIATIONS:Chocolate: To cheese, add 2 squares slightly cooled, melted unsweetened chocolate; increase milk to 3 tablespoons, if necessary. 8 Orange: Substitute: Substitute orange juice for milk, and 1 teaspoon grated orange rind for the vanilla. 9 Coffee: With sugar, add 4 teaspoons instant coffee. 10 Date-Nut: Add 1/2 cup each chopped dates and chopped walnuts. 11 Lemon: Substitute lemon juice for milk. Omit vanilla and add 2 teaspoons grated lemon rind. 12 MINUTE FUDGE ICING 13 3 heaping teaspoons cocoa1 cup sugar1/4 cup milk1/4 cup butterPinch of salt1 teaspoon vanilla 14 Combine all ingredients except vanilla. Bring to a boil and boil for 1 minute. Remove from heat. Add vanilla and beat immediately until creamy enough to spread. 15 ORANGE BUTTER CREAM 16 1/2 cup soft butter,...or margarine or...shortening1/8 teaspoon salt3-1/2 cups sifted confectioner's sugar2 unbeaten egg yolks1 teaspoon grated orange rindAbout 2 tablespoons milk 17 With mixer at medium speed (or with spoon) throughly mix butter and salt and 1 cup confectioners' sugar until light and fluffy. Add egg yolks, rind and part of milk; beat well. Add alternately rest of sugar and milk; beating until very smooth and of spreading consistency. (if desired, orange juice may be substituted for the milk. 18 SNOW WHITE FROSTING 19 1 pound confectioners' sugar (1 box) 20 7 tablespoons soft vegetable shortening1 tablespoon butter or margarine1-1/2 teaspoons salt1/3 cup milk1/2 teaspoon almond extract1/2 teaspoon vanilla 21 In large bowl, combine sugar, shortening, butter, salt, milk and extracts. Withe mixer at low speed, beat until smooth. Cover with foil until ready to use. 22 Makes 2-1/4 cups frosting. 23 STRAWBERRY FROSTING 24 1 10-ouncepackage frozen sliced strawberries,...thawed1/4 teaspoon salt1/4 cup granulated sugar1/2 cup white corn syrup1 egg whites 25 Drain thawed strawberries well, reserving juice. In small bowl, place salt and egg whites. With mixer at high speed, beat until soft peaks form. At low speed, gradually add sugar and continue until smooth and glossy. Slowly add corn syrup while beating constantly. Then slowly beat in 1/3 cup reserved strawberry juice and beat until stiff. Add drainedstrawberies, vanilla extract; and beat till of spreading consistency. 26 DIABETIC CAKE FROSTING 27 CAKE FILLING 28 Yield: 1-1/2 cups 29 1 recipe Lemon Frosting (see recipe) 30 1 cup low-fat cottage cheese, drained and sieved 1-1/2 teaspoons unflavored gelatin2 tablespoons water 31 To Lemon Frosting, add cottage cheese; eat until smooth. Add gelatin to water and dissolve over boiling water (about 5 minutes). Blend carefully and use at once. 32 LEMON FROSTING 33 Yield: 1/2 cup 34 2 tablespoons nonfat dry milk1-1/2 tablespoons lemon juice1 teaspoon vanilla1/2 teaspoon unflavored gelatin2 tablespoons water 35 Combine all ingredients except gelatin and water. Dissolve 1/2 teaspoon gelatin in 2 tablespoons water over hot water. Beat remaining ingredients at high speed of electric mixer about 15 minutes. Add geletin gradually. Continue beating until frosting stand in peaks. Use immediately. 36 LOW-CALORIE FROSTING 37 Yield: 3/4 Cup 38 4 ounce package Neufchatel cheese4 teaspoons nonfat milkNon-nutritive sweetener equivalent to 1/2 cup sugar 1/4 teaspoon salt1 teaspoon vanilla extractFood coloring as desired 39 Cream cheese and nonfat milk throughly; add sweetener, salt and vanilla; blend well. Add coloring last. 40 NOTE: If you wish to frost more than 1/2 dozen cupcakes, increase amounts accordingly. 41 CREAMY FROSTING 42 Yield: 1/2 cup 43 1/2 cup low-fat cottage cheese, sieved1/8 teaspoon salt1/2 tablespoon diet margarine, meltedNon-nutritive sweetener equivalent to 1/2 cup sugar 1 teaspoon almond or vanilla extract 44 Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10" cake.