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Chocolate Butter Frosting
In a mixing bowl beat butter with electric mixer on medium speed until fluffy. Slowly add powdered sugar and cocoa powder. Beat in milk and vanilla. Beat in more milk and sifted powdered sugar, to make frosting spreadable.
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Cherry Cream Frosting
Beat until smooth and creamy (about 2 minutes) the confectioners' sugar, milk, margarine, cherry juice and chopped cherries. Garnish as desired with maraschino cherries. Goes well with Maraschino Cherry Cake.
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Chocolate Frosting
Beat when cool.
I suppose you melt all this in a double boiler...
If any frosting experts recognize that this is missing a crucial step, please inform me. I haven't made this yet, but will as soon as an occasion comes up...
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Chocolate Butter Icing
1. Melt chocolate over very low heat. Add butter and melt.
2. Remove from heat and add hot water (or cream or coffee) and salt. Gradually add vanilla, then confectioners' sugar until desired texture is reached.
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Chocolate Fudge Frosting
Melt chocolate and butter in a double boiler; cool to room temperature.
Mix the powdered sugar, whipping cream, and vanilla until well blended. Stir in the melted chocolate.
If necessary, let the frosting sit until thick enough to spread with a knife (should only need to let it set if your chocolate was still warm).
This frosting is very rich and tastes like fudge!
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Chocolate Glaze
Combine chocolate & butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm. Yield: enough for one 9" cheesecake.
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Chocolate Sour Cream Frosting
DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake.
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Cocoa Fudge Frosting
In small saucepan over low heat, melt butter. Add cocoa; stir constantly just until mixture begins to boil. Remove from heat; pour into small mixer bowl. Add powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Spread frosting while warm. About 2-1/4 cups frosting.
Variation:
Peppermint: Add 1 tablespoon finely crushed peppermint candy to frosting mixture.
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Coconut Frosting
1. Combine all ingredients except coconut in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with rotary hand or electric beater until stiff peaks form, stirring mixture up from bottom and sides of pan occasionally.
2. Transfer to a large bowl and beat 1 minute more, or until thick enough to spread.
3. Frost cake, then sprinkle generously with grated coconut.
4. Makes sufficient frosting for sides and top of 2 9" cake layers.
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Coconut Lemon Fillng
Cornstarch Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double boiler and bring to a boil over direct heat. Place over boiling water. Add 1 cup water gradually to flour, mixing to a smooth paste. Add gradually to hot mixture and cook 5 minutes, stirring constantly. Beat egg yolks with 1/2 cup sugar; add slowly to lemon mixture, cook 2 minutes, stirring constantly. Add lemon rind and butter. Cool 10 minutes. Makes 4-2/3 cups filling, or enough to spread between layers and on top and sides of three 9-inch layers. Sprinkle coconut generously on sides of cake. Decorate top of cake with a 1-inch border of coconut.
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Cola Frosting
Combine butter, cola, and cocoa in a heavy saucepan; bring to a boil, stirring constantly. Remove from heat; stir in sugar and vanilla. Yield: 1-1/4 cups.
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Cream Cheese Frosting
Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread.
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Cream Cheese Pecan Frosting
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Stir in pecans. Yield: about 3 cups.
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Creamy Brownie Frosting
In small mixer bowl, beat butter, cocoa, corn syrup and vanilla. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
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Creamy Ricotta Frosting
In food processor, whip ricotta until smooth and thick. Add in orange juice and extract, honey, and vanilla, processing while adding liquids, until mixture is spreading consistency. Spread frosting on supermarket angel food cake. Chill and serve cut into wedges.
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Decorator Frosting
Combine all ingredients except food coloring in a mixing bowl; beat at low speed of an electric mixer until blended. Then beat at high speed 5 minutes or until light and fluffy. Color as desired with food coloring. Yield: 8 cups.
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Eggnog Cream Filling
In a small saucepan,combine milk and flour.Cook,stirring constantly,until mixture thickens.Let cool.Meanwhile,in a small mixing bowl,cream butter and sugar until light and fluffy.Stir in rum and nut meg.Whisk in the cooled flour mixture,one spoonful at a time,beating the 2 mixtures together until light and fluffy.Spread filling between layers,as directed.Makes about 3 cups......
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Empress Frosting
In 2 quart heavy saucepan, heat half & half with butter and sugar, stirring until blended. Add Ground Chocolate, mixing with wire whip until smooth. Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160-F). Do not boil or overcook frosting. Cool 5 minutes, then add vanilla. Place pan of frosting in bowl holding a tray of ice cubes and some water. Beat slowly with a spoon until frosting holds a shape. Frost cake; refrigerate if necessary to firm frosting.
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Fairfax Chocolate Icing
Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread.
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Fluff Frosting
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 shortening using high speed of mixer, until fluffy. Add the milk mixture and vanilla. Continue beating until the icing is very fluffy.
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