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Frostings & Icings |
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CREAM CHEESE FROSTING
1 (8 oz) pkg cream Cheese
1/4 lb Crisco Shortening
3/4 cup icing sugar
Milk to thin
Whip the Cream Cheese with an electric mixer
until creamy. Add the Crisco Shortening (do not substitute) and
start adding the icing sugar gradually. Thin as necessary with
milk until mixture is creamy and the consistency of whipped topping.
This icing freezes very well.
CREAM CHEESE ICING
1 cup butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tbs milk
NOTE: Do not use light cream cheese or butter
substitute. If margarine is used, icing will be softer. In a
medium mixer bowl cream butter and cream cheese together until
smooth. Add sugar and milk. Beat on high until smooth (only 30
seconds to 1 minute). Thin to ice cake smooth; use full strength for
piping borders. Makes 5 & 1/2 cups.
BUTTER CREAM FROSTING
Butter cream frosting has a creamy texture and
is ideal for frosting cakes and for piping fancy icing designs.
1/2 cup Crisco shortening, white
1/2 cup butter or margarine
1 tsp vanilla extract
4 cups sifted icing sugar (approx. 1 lb)
2 tbs milk
Cream butter and shortening with electric
mixer. Add vanilla. Gradually add sugar, one cup at a time, beating
well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk and
beat at medium speed until light and fluffy. Keep icing covered with
a damp cloth until ready to use. For best results, keep
icing bowl in refrigerator when not in use. Refrigerated in an
airtight container, this icing can be stored 2 weeks. Re-whip before using.
* Add 3 to 4 tbs milk per recipe to thin
for icing cakes.
* Icing freezes well in airtight containers.
FLUFFY BOILED ICING
Meringue:
3 tbs meringue powder
1/2 cup cold water
Syrup:
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Microwave: Beat meringue powder and cold
water until stiff, about 4 minutes. In microwave safe bowl stir
sugar, corn syrup and water. In microwave bring syrup mixture to a
boil (approx. 5 minutes). Remove, let mixture cool slightly (1 - 2
minutes). Then slowly add syrup to meringue mixture. Beat on HIGH for
4 minutes. Makes about 8 cups.
Top of range: Mix sugar, corn syrup and water
in 2 qt. saucepan. Bring to boil; cool slightly and follow
directions above.
BOILED
CHOCOLATE FROSTING
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
In a small saucepan, combine sugar, butter or margarine, and milk.
Boil, stirring constantly, for 2 minutes. Remove from heat, and stir
in chocolate chips until smooth. Immediately pour over warm to
partially cooled cake.
ROYAL ICING
This smooth, hard-drying icing is perfect for
making decorations that last. It is also useful as a
"cement" to fasten decorations together. Royal icing is
edible, but not recommended for icing cakes.
3 tbs Meringue Powder (This can be found at
craft stores)
1 lb. (4 cups) confectioners' sugar
6 tbs warm water*
Beat all ingredients until icing forms peaks
(7 to10 minutes at low speed with a heavy-duty mixer, 10 to 12
minutes at high speed with a hand-held mixer). Recipe Makes 3 cups.
NOTE: Keep all utensils completely
grease-free for proper icing consistency.
* For stiffer icing, use 1 tbs less water.
STABILIZED WHIPPED
CREAM ICING
1/2 pint (1 cup) heavy whipping cream
2 tbs confectioners' sugar
2 tbs Piping Gel
1/2 tsp Clear Vanilla
Combine whipping cream and sugar in mixing
bowl. Whip to soft peak stage. Add piping gel and vanilla, then
continue to whip stiff peaks. Do not over beat.
Makes 1 & 1/2 to 2 cups.
MERINGUE TOPPING
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Beat egg whites with vanilla and cream of
tartar until soft peaks form. Gradually add sugar, beating til stiff
and glossy peaks have formed and all sugar is dissolved. Spread
meringue over lemon filling to the very edges. Bake in a
350 degree F. oven for 12 to 15 minutes. Cool before
cutting. To cut; dip knife in water, this will prevent the
meringue from sticking to the knife.
MERINGUE (For Pies)
2 egg whites
A dash of salt
4 tbsp sugar
1/4 tsp vanilla
Beat the egg white and salt until they form stiff peaks. Then
gradually add in the sugar until completely dissolved.
Add in the vanilla. Pile high on warm pie filling. Spread
to the edges so that the meringue and crust meet, this prevents
shrinking. Bake in a 400 degree oven for about 7 minutes or
until meringue has delicately browned tips.
UNBAKED MERINGUE
1/3 cup white corn syrup
1 egg white
1/2 tsp. vanilla
1/2 tsp. salt
Heat the corn syrup til it comes to a boil. Beat the egg white in
a bowl until stiff but not
dry. After removing the syrup from the heat add the vanilla
and salt. Then adding a
little at a time, beat the hot mixture into the egg white until it
stands in peaks. Spread
onto the pie and pull up points with a spoon.
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