Cake Frosting

Instant Pudding Icing

Instant Pudding Icing

1 envelope Dream Whip
1-1/2 c.milk
1 pkg. (4 serving size) instant pudding mix
1/2 tsp. vanilla

Combine all 4 ingredients in a small mixing bowl. Mix to moisten. Beat about 5 minutes until mixture will stand in peaks. Makes about 4 cups.

Variation: The lemon instant pudding mix is outstanding. Also the butter pecan. The vanilla is very versatile. Just try them all to decide your favorite.

Bakery Frosting

 2 c. sugar
 1 c. water
 2 c. Karo syrup
 1 c. egg whites
 1/2 c. Karo syrup(to be added into egg whites)

Cook sugar, water and Karo syrup to 240 °.  In large bowl beat egg whites and 1/2 cup Karo until mixed.  Beat by hand until light and fluffy. Slowly add hot syrup while beating.  When  all is mixed beat hard for 3 minutes.  Add 4 teaspoon vanilla.

3 egg yolks
2 tbs. sugar
1/2 c. whipping cream
1/2 c. milk
1 tsp. vanilla extract
1 c. unsalted butter; room temperature
1/4 c. confectioners sugar 

Whisk yolks and sugar together in a mixing bowl until smooth.

Combine cream, milk and vanilla in a pan, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks in bowl, stirring. Replace mixture into pan, place over low heat and cook, stirring constantly, with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Be
very careful not to overcook or the yolks will curdle. Continue to stir as the mixture cools. Cool to room temperature. Place the butter and confectioners' sugar in mixer bowl and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups

4 oz dark chocolate pudding mix (not instant)
1 1/4 c. milk
1/2 c. butter or margarine
1/2 c. shortening
1 c. confectioners' sugar; sifted
1 tsp. vanilla
1/4 tsp. salt 

Cook pudding according to package directions, using 1 1/4 cup of milk. Cover surface of pudding with waxed paper or clear plastic wrap; cool to room temperature. Cream together the butter, shortening and confectioners' sugar until light and fluffy; stir in the vanilla and salt. Gradually add pudding, beating well. Frosts the top and sides of 2- 9-inch layers.

4 tbs. Butter
2 Milky Way bars; 2.15 oz each
1 tbs. Vanilla extract
1 c. Sifted confectioners' sugar

Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while dressing is warm and pliable. Recipe can be doubled.

1 c. dark brown sugar
1/3 c. light cream or milk
1/2 c. butter (1/2 cup )
1/2 c. pecans or black walnuts
1 tsp. vanilla extract
1 pinch salt 

In a small saucepan, combine the brown sugar, salt, cream and butter. Bring the mixture to a boil over medium heat and cook for 5 minutes, whisking all the time. Lower the heat if necessary. Stir in the nuts and vanilla and keep warm. Spread the warm frosting over the cake the minute it comes from the oven.

2 c. confectioners' sugar; sifted
1 tsp. salt
1/4 c. raspberries; fresh/crushed
2 tsp. lemon juice

Add sugar and salt to crushed fruit, mixing well. Then add lemon juice until consistency to spread thinly on cake. Makes enough icing to cover top and sides of angel food cake.

1/4 c. butter
1 c. confectioners' sugar
1/4 c. brown sugar
1 tsp. vanilla or rum extract
2 tbs. milk

In sauce pan combine butter, brown sugar and milk. Bring to full boil. Remove from heat. Add sugar and extract. Beat until smooth. Add more milk for consistency you want to drizzle over cake top.

1/2 cup confectioners' sugar
1/4 tsp. vanilla extract
2 tsp. warm water

Sift the confectioners' sugar into a small bowl. Sprinkle 2 teas of warm water and the vanilla over the sugar and stir until smooth. If the glaze seems stiff, add more water, drop by drop, until it reaches drizzling consistency. To use the glaze:drizzle over cooled turnovers with a fork. Alternatively, scrape the glaze into a sturdy plastic bag; snip off a tiny portion of the corner and use the bag to pipe the glaze decoratively on turnovers. This makes enough glaze for 10 turnovers. It should be made shortly before using, since it hardens quickly on contact with air.

1 c. milk
5 tbs. flour
1 c. sugar
1/2 tsp. salt
1/2 c. Crisco
1/2 cup butter
1 tsp. vanilla
1 tsp. almond 

Mix flour with milk. Bring to a boil and cook until thick. Cool Beat until somewhat fluffy. Then one at a time add; sugar,salt, Crisco, butter, vanilla and almond extracts, beating well after each addition. Refrigerate at least one day to develop flavor. Fill cupcakes or between cake layers. Can be frozen.

2 egg whites
1 tbs. cold water]
1 1/2 tsp. vanilla
5 c. to 5 1/2 c. confectioners' sugar
1/2 c. creamy peanut butter
7 oz. flaked coconut
2 1/2 tbs. milk
1 lb. semi-sweet dipping chocolate 

Place egg whites, water and vanilla in large bowl of electric mixer. Beat until frothy.
Gradually add sugar, beating until mixture is stiff. Add peanut butter and coconut; blend well. Add only enough milk to make a stiff fondant; knead by hand until smooth. Shape fondant into 30-40 eggs. Place candies on wax paper lined tray; refrigerate overnight until firm. Dip each candy egg in melted chocolate. Store in cool place.

1/2 c. sugar
3 tbs. cake flour
1/4 tsp. salt
1 1/2 c. milk
2 egg yolks; slightly beaten
1 tsp. vanilla 

Combine sugar, flour and salt in top of double boiler. Add milk gradually, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add vanilla. Cool. Makes enough filling to spread between two
9-inch layers.

Basic Cream Pudding Filling

4 oz. vanilla-instant pudding
1 c. cold milk
1/2 c.cold heavy cream

Blend together the pudding mix & milk in a sm. mixer bowl with the mixer on low speed. Add the heavy cream; beat for about 1 minute at medium speed. Chill for 10 minutes before folding in any additional ingredients.

VARIATIONS:

ORANGE CREAM PUDDING FILLING: Prepare as directed above. After chilling for 10 minutes, fold in 2 tb Triple Sec or other orange flavored liqueur & 1/4 cup finely chopped mixed candied fruit. Makes 2 cups.

BUTTERSCOTCH-PECAN CREAM PUDDING FILLING:
Prepare as directed above ...1 pkg. (3 1/2 oz) butterscotch flavor
instant pudding & pie filling. After chilling for 10 minutes, fold in 1/2 cup chopped pecans. Makes 2 cups.

2 envelopes (1.3oz. each)whipped topping
2/3 c. milk
1 c. (6 oz) white chocolate chips, melted
1/4 c. strawberry jam

Beat whipped topping mix and milk in medium bowl with electric mixer at low speed until blended. Beat at high speed 4 minutes until topping  thickens and peaks form. With mixer at low speed, beat melted chocolate into topping.
Add jam; beat until blended. Chill 15 minutes or until of spreading consistency.

2/3 c. strawberries; sliced, fresh
2 egg whites; unbeaten
1 1/2 c. sugar
5 tbs. strawberry puree
3/4 tsp. light corn syrup
1/4 tsp. lemon juice press strawberries through a fine wire sieve 

Combine egg whites, sugar, 5 tablespoons strawberry puree, corn syrup, and lemon juice in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beating constantly with rotary egg beater, and cook 6 to 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick enough to spread.

Fruit Filling for White cake

1 c, Strawberry Frosting (recipe above)
1 can (8 oz) crushed pineapple, drained
1 c, sliced strawberries

Combine Strawberry Frosting, pineapple and strawberries in medium bowl; mix well.

2/3 cup water
4 tbs. meringue powder
12 cup sifted confectioners sugar (approx. 3 lb..)
1 1/4 cup shortening
3/4 tsp. salt
1/2 tsp. almond extract
1/2 tsp. clear vanilla
1/4 tsp. butter extract

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating after each addition at low speed.
Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
Yields 7 cups
Margaret--This is the one I use for wedding cakes and it is very good.

1 c.  milk
4 tbs. flour
3/4 c. butter
1 c. sugar
1 tsp. vanilla 

Mix flour and milk over medium heat until it forms a paste.  Let cool.

Mix butter and sugar together then beat in cooled flour and milk mixture. This will take 10 minutes, at least, until no sugar granules can be felt between fingers.  Add vanilla.

Brown-Butter Frosting

 1/2 c. butter
 2 c. powdered sugar
 Hot water, approximately 2 tbs.
 1 tsp. vanilla

Melt and stir butter in a heavy pan over medium heat till golden brown.
Blend in sugar gradually. Add vanilla and hot water to make spreading consistency. Spread over warm rolls.

Brown Sugar Frosting

 8 tbs. (1 stick) unsalted butter
 1/2 c.packed dark brown sugar
 2 tbs. milk
 1 c. plus 2 tbs. confectioners' sugar (NOTE - I always need more than this to get the right spreading consistency - more like 1 1/2 to 2 c.)
 1/2 tsp. vanilla extract

Melt butter in medium-sized, heavy saucepan over medium heat.  When butter is melted, stir in brown sugar, reduce heat to low, and cook until sugar melts and begins to get slightly ropy, about 2 minutes, stirring occasionally.

Stir in milk and raise heat to medium.  Cook just until the mixture comes to a boil, stirring frequently.  Remove pan from heat and cool to lukewarm.

Either transfer mixture to medium sized mixing bowl or leave in saucepan if it is large enough. Add confectioner's sugar to the mixture,about 1/2 cup at a time, whacking vigorously until smooth and spreadable.  Whisk in vanilla extract and use immediately.

(This is delicious frosting - if you have any left over, refrigerate it and thin it slightly with milk to use later on cookies or whatever - or refrigerate it in a sandwich bag and then slice it thin and pretend it's penuche.  It's really good!!) Enjoy!-- Jackie Hoffman

Buttercream Frosting

In a mixing bowl, combine 1 lb. box of powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, and 1/3 cup soft butter or margarine.  Beat with electric mixer or heavy spoon until smooth and creamy, scraping bowl often.  If too thick to spread easily, beat in a few drops of milk.  Frosts tops and sides of two 8- or 9-inch cake layers.

One of my cookbooks suggested omitting the vanilla and substituting orange or lemon juice for the milk and adding 2 teaspoons of grated orange peel or 1/2 teaspoon grated lemon peel.  I tried both orange and lemon and what happens is that the water from the orange or lemon juice leaks out of the frosting and puddles on the cake plate, making the cake soggy at the bottom.

Caramel Frosting

1/2 c. margarine or butter
1 c. packed brown sugar
1/4 c. milk
2 c. powdered sugar 

Melt butter in 2 quart saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk.
Heat to boiling, remove from heat. Cool to lukewarm. Gradually stir in powdered sugar.
Place saucepan in bowl of cold water, beat until smooth and spreading consistency.

Chocolate Chip Frosting

 1 c. (6 ounces) chocolate morsels
 2 c. confectioner's sugar, sifted if lumpy
 1/4 c. vegetable shortening
 1/2 c. hot milk
 1 tsp. vanilla extract

Melt the chocolate morsels in a pan or mixing bowl set in simmering water. Add the confectioners' sugar. shortening, hot milk, and vanilla, and beat until the frosting is thick, smooth and spreadable.
You will have enough to fill and frost an 8 inch two layer cake.

Chocolate Butterfluff

Chocolate Fudge Frosting

 for a two layer cake.

 4 ounces unsweetened chocolate
 1/4 lb. butter
 1 lb. confectioner's sugar
 1/2 c. milk
 2 tsp. vanilla
 1/2 to 2/3 c. chopped pecans

Melt butter and chocolate in a heavy saucepan.  Cool.Stir sugar, milk and vanilla together until smooth.  Add chocolate mixture.

Set bowl in a pan of ice and water and beat frosting with a wooden spoon until it is thick enough to spread.  Fold in nuts.

Chocolate Glaze

 1/4 c. water
 1/4 c. light corn syrup
 2/3 c. sugar
 6 oz. semisweet chocolate, chopped coarse

In a small saucepan bring water, corn syrup, and sugar to a simmer over low heat, stirring until sugar is dissolved.  Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup.  Let chocolate stand in syrup 2 minutes and whisk until smooth.

 1 c. butter
 4 c. powdered sugar
 1 lb. bitter chocolate
 1/4 c. hot water
 2 tbs. instant coffee

 Mix the coffee into the water, let dissolve completely.  Melt the chocolate,and let cool until just manipulable.  Cream the butter.  Cream in 1/2 the sugar, then the chocolate, then the remaining sugar.  Thin to the desired consistency with the coffee.

Coconut Pecan Frosting

 1 c. sugar
 1/2 c. margarine or butter
 1 c. evaporated milk
 1 tsp. vanilla
 3 egg yolks
 1 1/3 c. flaked coconut
 1 c. chopped pecans

Mix sugar, butter, milk, vanilla & egg yolks in saucepan. Cook over med. heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut & pecans. Beat until spreading consistency.

Cooked Cream Frosting

 1 c. milk
 1/4 c. flour
 1/2 lb. butter or margarine [I use butter}
 1 c. sifted powdered sugar
 1-1/2 tsp. vanilla extract or grated lemon rind

Combine the milk and flour and blend until smooth. I whirl it in the blender. Cook over low heat, stirring all the time, until as thick as a pudding. [This doesn't take very long; I begin it over higher heat and reduce when the mixture thickens.] Set aside to cool to room temperature.

[I usually set the pan in a bowl of ice water to speed the process.] Cream the butter until light and fluffy. Add the cooled pudding, and blend thoroughly. Gradually beat in the sugar and flavoring used. Beat with an electric mixer until of spreading consistency, about 10 to 15 minutes. [It doesn't really seem to take this long, but perhaps there's an improvement I haven't noticed in my comparisons. Five minutes has seemed enough at a high Kitchenaid speed.]

 8 oz. cream cheese
 1/2 c. melted margarine -- (1 stick)
 2 tsp. vanilla
 1 lb. powdered sugar

 Mix all ingredients well with a mixer on high speed until smooth.
 Excellent for carrot cake.
 

Decorator Frosting

 1/2 c. solid vegetable shortening
 1/2 c. butter or margarine, softened
 1 lb. confectioner's sugar (about 4 cups)
 2 tbs. milk or water
 1 tsp. vanilla

Cream shortening and butter.  Add sugar, milk, and vanilla. Beat until smooth and creamy in texture, adding more milk a drop at a time if necessary.  Store in refrigerator up to 2 weeks, beating again before using.  Makes 3 cups of stiff icing for decorating.  Add 2 tsp. of milk per cup of icing to thin it for icing cakes. You can use stiff icing to make flowers, medium stiff icing to make borders, and thin icing to make writing and leaves.

Decorator Icing  2

To make a frosting that is the type you get on a purchased cake, try this:

 1/2 c. vegetable shortening
 1/4 tsp. of salt
 1 lb. box of powdered sugar
 Enough milk to make a very stiff but smooth frosting (one Tbs. at a time).

To this you may add 1 tsp. of flavor such as almond extract or white vanilla.  This will make it slightly thinner.  This frosting may then be spread on a cake and with a little food coloring, be used as a decorating frosting.  Remember, this is not low in calories.  

This is in response to the request for a soft fudge-type icing suitable for a cheesecake glaze.  A really easy and delicious topping would be a chocolate ganache, which, when chilled, is quite firm.  There are many variants to the basic ingredients of heavy cream and chocolate.

Chocolate ganache

 1 c. heavy cream*
 1 tbs. butter
 1 tbs. granulated sugar
 12 oz. semi-sweet or bittersweet chocolate pieces

Bring the cream, butter and sugar to a boil over medium high heat.  Add the chocolate, remove from heat, and let stand for a few minutes.  Stir until all chocolate is melted and mixture is smooth (Depending on the quality and size of the chocolate pieces, you may have to return the mixture to a low heat to aid melting).  Pour over cake and allow to set at room temperature or in the refrigerator.  Store in refrigerator.

*It is also possible to substitute evaporated milk for the cream, if you want to reduce fat.  I have done this, and it turns out quite well;  just not as rich.  BTW, this is also great on flourless chocolate cake!Jennifer Marie Brooks

Fluffy Pink Grapefruit Frosting

 2 egg whites
 1 1/2 c. sugar
 1 1/2 tsp. light corn syrup
 1/3 c. pink grapefruit cocktail
 2 tsp. vanilla
 2 to 3 drop red food coloring

 Makes enough to fill and frost one two layer cake.

 In the top of a double boiler, combine all the ingredients except vanilla and food coloring. Place over boiling water and beat with an electric mixer about seven minutes or until frosting will stand up in soft peaks. Remove from water and beat in vanilla and food coloring.  Use immediately.

Jelly Icing

 3 egg whites
 1/2 c. jelly

Beat three room temperature egg whites to a soft peak.  Melt 1/2 cup jam or jelly and fold in.  Place mixture over boiling water and continue beating for 3 minutes.  This has a texture a lot like seven minute icing and can be made sugar free if you use sugar free jam.  Use within 3 hours of use.

Lemon Glaze

3/4 c. sugar
2 tbs. cornstarch
1/4 tsp. salt
2 tbs. grated lemon rind
1 tbs. butter
1/3 c. lemon juice

Combine sugar, cornstarch and salt with 3/4 cup water in a saucepan; mix well.  Bring to a rolling boil; boil for 1 minute, stirring constantly.  Remove from heat.  Add lemon rind and butter; stir in lemon juice gradually.  Cool thoroughly.

Caramel 7-Minute Frosting

 2 unbeaten egg whites
 1 1/2 c. brown sugar
 1 1/2 tsp. light corn syrup
 1/3 c. cold water
 Dash salt

 1/2 tsp. maple flavoring

Place all ingredients except flavoring in top of double boiler (not over heat); beat 1 minute with electric mixer.  Place over boiling water and cook, beating constantly until frosting forms stiff peaks, about 7 minutes (don't overcook).  Remove from boiling water.  Pour into mixing bowl and add maple, beat until of spreading consistency, about 2 minutes.  Frosts tops and sides of 2-- 8 or 9-inch layers or one 10-inch tube.

Caramel Butter Frosting

Melt 1/2 C. butter; add 1 C. brown sugar.  Bring to a boil; stir 1 minute or until slightly thick.  Cool slightly.  Add 1/4 C. milk; beat smooth.  Beat in about 3 1/4 C. powdered sugar until of spreading consistency.  Frosts tops and sides of 2 8-inch layers.  (This is my favorite one!)

 (Makes about 4 cups)

2 c. unsalted butter, room temperature
2 c. maple syrup
1/2 c. egg whites (4 or 5), at room temperature
1/2 tsp. salt
1 tbs. bourbon
1 tsp. vanilla

Beat butter in large bowl until fluffy; reserve.
Heat maple syrup in heavy medium saucepan over medium heat to boiling; cook, without stirring, until syrup reaches firm ball stage or candy thermometer registers 244 F. 31 to 32 minutes, watching to see that syrup doesn't boil over.  You should have about 1 cup.

When syrup reaches soft ball stage (238 to 240 °), after about 22 minutes, begin beating egg whites, with salt, in large grease-free bowl with clean beaters; beat, on medium speed, until stiff but not dry, 7 to 8 minutes.
Continuing to beat, add hot syrup in thin stream, scraping down sides of bowl with rubber spatula once or twice.  Continue to beat mixture until it has reached room temperature and bowl no longer feels warm, 10 to 15 minutes.

Increase speed to high; beat in one fourth of the reserved butter, about 1  tsp. at a time, then beat in remaining butter by tablespoonful.  Scrape down sides of bowl; beat in bourbon and vanilla.  Enjoy!

Marshmallow Frosting

 2 egg whites (1/4 cup)
 1 1/2 c. sugar
 1/4 tsp. cream of tartar
 1 tbs. light corn syrup
 1/3 c. water
 1/4 lb. marshmallows, quartered (about 16 whole)
 1/2 square (1/2 oz.) unsweetened chocolate, melted

Combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler. Place over boiling water and beat with electric mixer or rotary beater until mixture stands in stiff peaks. Scrape bottom and sides of pan occasionally. Remove from heat and add marshmallows.

Continue beating until thick enough to spread. Frost cake. Dip back of spoon into cake frosting to make hollows. Swirl melted chocolate over mixture.

Meringue Buttercream Icing

 1-1/4 c. water
 5 large egg whites
 Pinch of cream of tartar
 1 lb (4 sticks) cold unsalted butter, cut into small pieces
 1 tsp. vanilla extract

In sm. saucepan over med. heat, bring sugar and 1/3 C water to a boil.  Boil until syrup reaches soft-ball stage (238 deg. on a candy  thermometer).

In the bowl of an electric mixer, use the whisk attachment to beat egg whites on low speed until foamy.  Add cream of tartar and beat on med. high speed until stiff but not dry.

With the mixer running, pour the sugar syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes.  Beat in butter, piece by piece.  Add vanilla and beat for 3 to 5 minutes, until frosting is smooth and spreadable.  If it looks curdled at any point during the beating process, keep beating to smooth it out.  If it becomes too soft for piping, stir over ice water to stiffen.  (This buttercream holds its shape particularly well, making it good for decorating.)
 

 1/2 c. margarine
 1/2 c. shortening
 1 c. sugar
 1 c. warm milk

Blend margarine and shortening; alternately add sugar and milk. Beat until mixture forms a peak.  Spread between layers and on top of cake.

Orange frosting for chocolate cake

 1 1/2 sticks softened butter (3/4 cup)
 powdered sugar
 grated rind of 2-3 oranges
 2 tbs. orange juice concentrate
 3 tbs. Heavy cream
 1 tsp. orange extract

Whip all but the sugar until light and fluffy. Beat in powdered sugar a little at a time until smooth, creamy and of spreading consistency. This is an intensely flavored frosting, and a perfect foil for a dark chocolate cake.

Hope you try and enjoy it...my husband's loved it for years!
Kimberly Mary

Peanut Butter Icing 2

 2 tbs. flour
 1/2 c. milk
 1/4 c. vegetable shortening
 1/2 c. sugar
 1/4 c. peanut butter

Mix flour and milk in saucepan, cook over low flame until thick, put in saucer and chill.  In a deep narrow bowl cream shortening....(I use butter flavor Crisco)..and sugar...beating on high for four minutes.  Add flour paste and continue to beat another four minutes, add peanut butter and blend.
 

Peanut Butter Icing

 2 tbs. butter, softened
 1/2 c. peanut butter
 3 c. confectioners sugar
 1 tsp. vanilla
 1/4 c. milk

In small bowl combine butter, peanut butter, sugar, vanilla and 1/4 c milk with electric mixer at medium speed.

Beat frosting until creamy and of spreading consistency.  If frosting is too thick to spread, gradually beat in a little more milk.

  Ricotta Cheese Icing

 2  c. ricotta cheese, part skim milk
 1  tsp. vanilla extract
 4 tbs. honey or maple syrup

 Place all ingredients in a food processor and blend until smooth.
 

 NOTES : Try on spice cakes, banana or other fruit cakes.

Royal Frosting

3  egg whites, room temp.             
1 tsp.  vanilla
1 lb. confectioner's sugar, sifted  -about 4-3/4 c.        
1/2 tsp.  cream of tartar
                      
Food coloring as desired

Combine all ingredients in small, deep mixing bowl.  Beat with electric mixer 7-10 minutes until frosting is very stiff.  Divide into separate bowls and add food coloring as desired.  Keep each bowl covered with a damp cloth -- this frosting dries quickly when left exposed to the air.

Use pastry tube to decorate cookies as desired.  Allow to dry before stacking.  The thicker the design, the longer it will take to dry.
 

 1 1/2 c. granulated sugar
 2 egg whites
 1/2 c. water
 1/8 tsp. salt
 1 tbs. corn syrup
 1 tsp. vanilla

In the top of a double boiler, combine the sugar, egg whites, water, salt, corn syrup, and vanilla. Place over but not touching rapidly boiling water and beat with whisk or electric mixer for exactly 7 minutes. Remove from heat and continue beating until the frosting is cool, thick, and fluffy, about 20 to 25 minutes. Use immediately.
 

Confectioner's sugar is a mess to measure.  Do it on wax paper and after you spill the sugar onto the wax paper, just pick up the wax paper, crease it, and dump the sugar back into the package.

I measure out the dry ingredients into quart ziplocks.  Cut 5 tbs.. portions of butter and store them in the freezer and also put the dry ingredients of my cake recipe into a plastic ziplock bag, so it's very easy to make.

 (Cuisinart recipe)

 3 c. confectioners sugar
 2 tsp. vanilla extract
 5 tbs.. unsalted butter, at room temperature
 4 to 5 tbs. sour cream

Metal Blade:  Put the sugar and salt in the work bowl and process for 5 seconds.  Add the vanilla, butter and 4 tbs. of sour cream.
Process for 5 seconds.  add the remaining sour cream, if necessary, to bring the frosting to spreading consistency.

 Makes enough frosting for the top and sides of 2 8-inch layers.

 1.  For CHOCOLATE BUTTER FROSTING, add 1/4 cup of cocoa with the confectioners sugar.

 2.  For chocolate Walnut Butter Frosting, follow the above variation and add 1/3 cup of walnut pieces with the cocoa and sugar. Process until the nuts are finely mined before proceeding with the recipe.

This recipe is also good for making rosettes and other shapes.  Larger shapes should be allowed to dry for several hours or overnight before being handled.  Use a little dab of additional frosting to *glue* in place on sides of cakes.

 2 12-oz cartons heavy whipping cream
 3/4 c. powdered sugar

White Chocolate Butter Cream Frosting

 6 squares Baker's Premium White Chocolate
 1/4 c. whipping cream or milk
 1 c. (2 sticks) cold unsalted butter cut into pieces
 1 c. powdered sugar

Microwave white chocolate and cream in medium bowl on hi for 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time.  Stir until white chocolate is completely melted.  Cool until room temperature (about 30 minutes.)

Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.  Makes enough to frost 2-9 inch cake layers.
Recipe can be doubled.

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