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Fruit Frosting
Heat juice and gelatin together in saucepan until gelatin melts. Remove from heat and let cool. Gently fold whipped topping into juice-gelatin mixture using a wire whisk. Chill until spreadable. Spread on low-fat cake, such as angel food cake, and serve sliced.
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Fudge Icing
Heat the butter or vegan margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners' sugar. Add the vanilla and beat well. The icing will thicken up as it cools.
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Good Chocolate Icing
Mix margarine, cocoa, and milk in a sauce pan and bring to a boil. Remove, stir in sugar, salt and vanilla. (1 cup chopped nuts may be added)
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Honey Icing
Combine sugar, honey, water, and salt. Boil to soft ball stage (236 F). Add marshmallows. Pour slowly, beating constantly, onto egg white. Beat until thick and creamy.
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Japanese Fruitcake Filling
Combine all ingredients in a medium saucepan, stirring until cornstarch dissolves. Cook over medium heat, stirring constantly, 1 minute or until thickened and bubbly. Cool completely before spreading on cake. Yield: 3-1/3 cups.
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Lemon Filling
Combine sugar, flour, and salt in top of double boiler; add egg, water, and lemon juice, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Add lemon rind and butter. Cool. Makes about 1 1/3 cups filling, or enough filling for two 8x8-inch layers, or three 9-inch layers.
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Mahogany Icing
Sift sugar. Combine with butter, flavoring, cocoa, and coffee. Beat until smooth.
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Maple Frosting
Place all ingredients in top of double boiler. Beat mixture for 1 minute with electric or rotary beater. Place mixture over boiling water and cook, beating constantly until stiff enough to stand in peaks (about 7 minutes). Keep water in double boiler actively boiling throughout and scrape the mixture from sides of pan with rubber spatula several times during cooking. Remove frosting from heat and continue to beat until cool and of spreading consistency.
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Minute Boil Fudge Frosting
Mix all ingredients and bring to a full rolling boil. Stir constantly. Boil briskly for 1 minute (on a rainy day boil 1 1/2 minutes). Cool to lukewarm. Add vanilla and beat until thick enough to spread.
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Mock Whipped Cream
A fluffy, all-purpose topping that can double as a filling. Properly whipped, it will be stiff enough to mound or pipe through a pastry bag. Soften the gelatin in the cold water in a small heatproof measuring cup. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from the heat. Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over. Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla. If not using immediately, store in the refrigerator. If the mixture should deflate on standing, simply beat until it again resembles whipped cream. Makes 3 cups
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Pastry Cream
Place egg yolk, half of sugar and cornstarch in stainless steel bowl. Add one-third of milk; combine. Mixture should be smooth. Place remaining milk in saucepan; sprinkle in remaining sugar. Do not stir. Add vanilla bean; heat to boiling. Remove from heat. Remove vanilla bean. Whisk together with egg yolk mixture. Place in saucepan; heat to boiling. Reduce heat; simmer for 2 to 3 minutes. Remove from heat; sprinkle with small amount of sugar to prevent skin from forming. Let cool. Place in mixing bowl; beat until smooth using wire whisk. Add kirsch.
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Penuche Frosting
In saucepan melt butter; stir in brown sugar. Cook and stir till bubbly. Remove from the heat. Add milk; beat vigorously till smooth. Add powdered sugar; beat by hand till of spreading consistency. Immediately frost tops of two 8 or 9" cake layers or top of one 13 X 9" cake.
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Pineapple Filling
Combine flour and sugar in a small saucepan; add pineapple and butter. Cook over medium heat, stirring constantly, until thickened. Cool. Yield: 2-2/3 cups.
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Royal Icing
Place all the ingredients in the bowl of an electric mixer and beat slowly until they are blended. Then beat at medium speed until icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry at room temperature.
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Streusel Topping
MIX ALL INGREDIENTS WELL USING FINGERS. MIX UNTIL LARGE LUMPS FORM.
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White Chocolate Cream Filling
* White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
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White Snow Frosting
Cream together egg white, shortening and butter and extracts until well blended. Gradually add confectioners' sugar, beating until fluffy. Use as a frosting for Blue Ribbon Banana Cake.
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Zabaglione Cake Frosting
For frosting: Heat cream and sugar in heavy small saucepan until sugar dissolves, swirling pan occasionally. Bring to boil, stirring constantly. Reduce heat and simmer very gently until thick and syrupy, adjusting heat so liquid is barely shaking.
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