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Cake Filling And Topping By James Beard
Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mixture over the three still warm cake layers. Be careful not to let it all soak into one spot.
Then pile the layers on top of each other. The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or other candy flavored icing. Leave the cake to cool.
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7 Minute Frosting
Combine all ingredients, except vanilla in top part of double boiler. Beat about 1 minute to mix thoroughly. Then put over boiling water and beat constantly with rotary or electric beater for 7 minutes, or until frosting will stand in stiff peaks. (Stir frosting up from bottom of pan occasionally.) Remove from over boiling water and add vanilla. Beat until of proper spreading consistency. Makes 5 1/3 cups.
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Butter Frosting
Mix sugar and Crisco together. Heat milk until hot on finger. (Do not boil.) Add half of the milk to sugar - Crisco mixture and beat 2 minutes. Add rest of milk and beat 8 minutes longer (a total of 10 minutes all together). The beating breaks up the sugar granules to a whipped cream consistency, but is a butter type.
To make a whipped cream frosting, use white Crisco instead of butter-flavored. (I use these often as I don't always have confectioners sugar on hand.)
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Angel Food Cake Topping
Combine all ingredients. Beat in electric mixer for at least 30 minutes. Makes a delicious topping for a white cake.
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Apple Cheese Icing
2 apples, cored and sliced. Suggested Golden Delicious - stay white when cooked. Cook the apples to a soft pulp in a little water and allow to cool. Place in a blender with the dissolved gelatin, cheese and coloring, and blend to a smooth puree. Leave to set, then spread on the cake and pipe if desired.
This spread, covered, keeps well in the refrigerator and may be deep-frozen.
Suggested uses: Child's birthday cake, slab cake cut in squares and decorated with a blob of icing topped with a piece of fruit, low-calorie spread for plain cookies or scones. 5 cal in 2 tsp.
Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13 g protein, 2 g fat.
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Apricot Cream Topping
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream. Makes 3 cups.
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Banana Butter Icing
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
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Banana Cream Cheese Frosting
Beat the butter, cream cheese, and sour cream together in a large bowl until light. Add the banana, vanilla, nutmeg, and sugar, mixing well until fluffy. Spread over cooled cake if using as a frosting. Keep refrigerated until serving time. Yield: 2 1/2 cups.
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Banana Cream Filling
Heat the milk in a heavy-bottomed pan until very hot but not boiling. Mix the sugar, flour, and salt together in a bowl, stir in the hot milk, and beat until well blended. Pour back into the pan and continue stirring vigorously over low heat for 4-5 minutes, until very thick and smooth. Add the egg yolks and cook for a few more minutes. Cool.
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Basic Buttercream Frosting
1. In a large, grease-free bowl, combine the egg whites and sugar. Set the bowl over a pot of hot, not simmering, water. (The water should touch the bottom of the bowl.) Whisk the egg white mixture constantly until it is white and creamy and is hot to the touch.(110-186F). Rub a small amount of the mixture between your thumb and forefinger to make sure the sugar crystals are completely dissolved. Remove the bowl from the hot water.
2. Using a hand-held electric mixer set at medium speed, beat the egg white mixture for 5 to 6 minutes, until it is cool and it has formed a thick, shiny meringue.
3. In a second large bowl, using a hand-held electric mixer set at medium speed, beat the butter for 1 minute, until creamy. Gradually beat the meringue into the butter. Beat in the vanilla. Continue beating for 30 to 45 seconds, until the buttercream is thick and smooth.
Chocolate Variation: Beat 9 ounces of melted, tepid semisweet or bittersweet chocolate into the buttercream with the vanilla extract.
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Boiled Frosting
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon ( 240 deg. F.). Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. Make s enough frosting to cover tops and sides of two 9-inch layers.
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Boiled Icing
Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whip ping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm i cing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade.
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Broiled Coconut Frosting
Soften the butter and blend in remaining ingredients. Spread over the top of warm or cool cake. Place 3 inches from broiler unit. Broil unti mixture bubbles and turns golden brown (about 3 to 5 minutes). Yeald: enough frosting for 9-inch cake square.
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Brown Sugar Boiled Icing
Boil to-gether sugar and water until soft ball forms when tested in small amount of cold water. Beat egg whites stiff and gradually add syrup in a steady stream beating constantly, until frosting holds shape.Add salt and vanilla.
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Busy Day Cocoa Icing
In small bowl, stir together butter and water until butter is melted. Add cocoa and vanilla; beat until well blended. Gradually add powdered sugar, beating until smooth, creamy and of spreading consistency. Add additional water, if necessary. About 2 cups icing.
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Butter Icing
Blend confectioners' sugar and butter. Stir in until smooth one of the variations.
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Buttercream Frosting
Combine all ingredients in a large mixing bowl with a little hot tap water to begin. Slowly add more hot tap water until spreading consistency is reached. Beat until creamy.
CHOCOLATE: Add 3 or 4 envelopes of premelted chocolate or 3-4 oz of melted unsweetened chocolate before adding too much hot water to frosting. Frosts two 8 or 9 inch layers or a 13x9 inch cake with leftover to spare.
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Buttered Rum Glaze
Combine all ingredients except walnuts in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat, and stir in chopped walnuts. Pour over cake while glaze is warm. Yield: 1-1/4 cups.
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Caramel Fluff Frosting
Combine all ingredients in a chilled bowl. Beat into stiff peaks. Food Exchange per serving: 1/7 BREAD EXCHANGE; CAL:
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Caramel Icing
Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread.
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