Guest Author - Deborah Adams
Every cook has a variety of frostings that they like to use for various cakes, cookies and cupcakes. I've listed here several different kinds for you to select from when you make your next creation including flavored frostings. Try your favorite combinations. Some of mine include banana nut bread with blueberry frosting and spice cake with orange frosting. However you like your desserts you can't go wrong with a great frosting on top :)
Basic Decorating Icing
4 cups confectioners' sugar
1 cup shortening
2 Tbsps water
1 tsp clear vanilla extract
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes.
If you are just frosting and cake and not decorating with this icing add about 3 Tbsp corn syrup to thin to desired consistency to spread.
Chocolate Cream Cheese Frosting
1 8 oz. package of cream cheese, softened
1 stick of butter, softened
1 tsp vanilla
5 cups powdered cane sugar
6 Tbsp. heavy cream
1 cup cocoa
Beat the cream cheese and butter together, then add the vanilla and beat some more. Alternate beating in the dry ingredients a bit at a time with the cream until you’ve used all the cocoa and the consistency you desire.
Buttercream Frosting
This is a great icing for frosting cakes, cookies and cupcakes as well as for decorating cakes.
2 sticks butter, room temperature
2 cups Crisco shortening
1 tsp butter flavoring
1 tsp vanilla extract (clear if you have it)
1/2 tsp almond extract
2 pounds powdered cane sugar
1/2 tsp salt
Milk as necessary
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low. Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and mix. Add 1/2 cup more of powdered sugar at a time and mix until you get the consistency you want. Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes. Use immediately or cover and refrigerate.
Chocolate Buttercream Frosting
2 bars (4 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars, broken into pieces
1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1-lb.) powdered cane sugar
1/2 cup milk, (use up to 2/3 cup)
1 tsp vanilla extract
1/4 tsp salt
Melt baking bars and butter in small, heavy saucepan over lowest possible heat. When baking bars begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Transfer to small mixer bowl; cool to room temperature. BEAT sugar, milk, vanilla extract and salt into chocolate mixture just until of spreading consistency.
Royal Icing
You would use this icing on gingerbread houses to glue them together and it makes a hard candy-like surface on cookies or cakes.
Makes enough to ice 5-6 dozen sugar cookies.
16 oz powdered sugar
3 egg whites
1/2 tsp cream of tartar
Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets. This hardens when exposed to air, but dissolves in water, so keep a moist towel over the bowl while working with it. Use an air-tight plastic container to store in the refrigerator for a couple weeks.
Baker's Classic Frosting
3/4 cup shortening
1/4 cup water
1/8 tsp salt
1 tsp clear vanilla extract
1/8 tsp powdered butter flavoring
4 cups confectioners’ sugar
With an electric mixer blend all ingredients until mixed well. Most baker's have this frosting ready for cakes, cookies and cupcakes. Easy to put together and easy to use!
Easy Pineapple Frosting
1/2 cup butter
4 cups sifted powdered cane sugar
6 Tbsps well drained crushed pineapple
2 Tbsps pineapple juice
Cream butter; gradually beat in sugar, beating well. Stir in crushed pineapple and just enough pineapple juice to make it spreadable. Beat to blend thoroughly.
Strawberry Frosting
3 Tbsp. butter, softened
1/2 c. crushed strawberries (fresh or frozen)
1 tsp. vanilla extract
1/4 tsp. salt
3 c. powdered sugar
Blend together salt and butter. Add sifted sugar alternately with crushed berries. Add vanilla and blend into mixture. Spread on cake.
Cherry Frosting
3 cups powdered sugar
1/3 cup margarine or butter, softened
1/2 tsp vanilla
1 Tbsp milk (about)
1 Tbsp cherry juice
2 Tbsp chopped Maraschino cherries, drained
2 drops red food color
Mix powdered sugar and margarine. Stir in vanilla, milk, cherries and food color. Beat until smooth and of spreading consistency.
Lemon Frosting
2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered cane sugar
1 tsp grated lemon peel
1 tsp pure vanilla extract
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
Blueberry Frosting
2 cups confectioners' sugar
2 1/2 Tbsps frozen blueberries with juice
4 Tbsps butter, room temperature
1 tsp vanilla extract
Whip the butter in the bowl of a high powered stand mixer until soft. Add the remaining ingredients, alternating liquid and sugar. Whip until soft and fluffy.
Orange Frosting
2 cups confectioners' sugar
2 1/2 Tbsps orange juice
1 Tbsp grated orange zest
4 Tbsps butter, room temperature
1 tsp vanilla extract
Whip the butter in the bowl of a high powered stand mixer until soft. Add the remaining ingredients, alternating liquid and sugar. Whip until soft and fluffy.
