Frostings

Frostings

Note: Thin, glossy, divinity like frostings requires a sturdy portable electric mixer

Seven Minute Frosting

Ingredients:
1 1/2 cups sugar
1/3 cup cold water
2 egg whites
1/4 tsp. cream of tartar, or,
2 tsp. light corn syrup
1 tsp. vanilla In the top of a double boiler combine sugar, water, egg whites, and cream of tartar. Beat with electric mixer on low for 30 seconds.
Place over boiling water (upper pan should not touch water). Cook, beating constantly with the mixer on high, about 7 min. or till frosting forms stiff peaks. Remove from heat, add vanilla. Beat 2-3 min. more or till of spreading consistency. Will frost tops and sides of 2-9in. round cakes.

Fluffy White Frosting

Ingredients:
1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
2 egg whites
1 tsp. vanilla In a saucepan combine sugar, water, and cream of tartar. Cook and stir till bubbly, and sugar dissolves. In a smaller mixer bowl combine egg whites and vanilla. Add sugar mix very slowly to egg whites, beating constantly with electric mixer on high, about 7 min. or till stiff peaks form (tips stand up). Enough to frost tops and sides of two 9 inch cakes.

Powdered Sugar Icing

Ingredients:
1 cup sifted powdered sugar
1/4 tsp. vanilla
Milk or orange juice Mix powdered sugar, vanilla, and 1 tbsp. milk or juice. Stir in milk or juice, 1 tsp. at a time till of drizzling consistency. Makes 1/2 cup. Drizzle over tube cake. Let cake stand for 2 hours before frosting.
Chocolate powdered sugar icing:
Prepare as above, except add 2 tbsp. unsweetened cocoa powder to the powdered sugar.

Butter Frosting

Ingredients:
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 tsp. vanilla
Milk In a bowl beat butter till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 1/4 cup milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk, if needed
Peanut Butter Frosting:
Prepare as above, except substitute creamy peanut butter for the butter.

No Cook Fudge Frosting

Ingredients:
4 3/4 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/3 cup boiling water
1 tsp. vanilla Mix powdered sugar and cocoa. Add butter, boiling water, and vanilla. Beat with an elec. mixer on low till combined. Beat for 1 min. more on medium. Cool for 20-30 min. or till of spreading consistency. Frosts 2 9 in. cake layers.

Rocky Road Frosting:

Ingredients:
1/2 cup tiny marshmallows (to melt)
1 square unsweetened chocolate, cut up
2 tbsp. butter
1 1/4 cups sifted powdered sugar
1 tsp. vanilla
1/2 cup tiny marshmallows (to mix in)
1/4 cup coarsely chopped walnuts In a med. saucepan combine 1/2 cup marshmallows, the chocolate, butter, and 2 tbsp. water. Cook and stir on low till marshmallows and chocolate melt. Cool 5 min. Add powdered sugar and vanilla; beat till smooth. Stir in 1/2 cup marshmallows and nuts. Frosts 2 9 in. layer cakes.

Chocolate Glaze

Ingredients:
4 squares semi sweet chocolate (cut up)
3 tbsp. butter
1 1/2 cup sifted powdered sugar In a small saucepan melt chocolate and butter on low heat, stirring frequently. Remove from heat; stir in sugar and 3 tbsp. hot water. Stir in additional hot water if needed, to make it of drizzling consistency.
Spoon over cake, allowing excess to drip down sides.
Glazes top of a 10 in. tube cake. (or two 9 in. cakes).

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