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Cake Frostings Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • CHOCOLATE BUTTER FROSTING
  • 1/2 c. butter or possibly margarine
  • 1/8 tsp salt
  • 3 1/2 c. sifted confectioner's sugar
  • 1 x egg unbeaten
  • 1 1/2 tsp vanilla
  • 3 sqr unsweetened chocolate melted
  • 2 Tbsp. light cream or possibly lowfat milk

Directions

  1. In small bowl with mixer at medium speed, throughly mix butter, salt, 1 c. confectioner' sugar till light and fluffy.
  2. CUSTARD FROSTING
  3. Blend in egg, vanilla and chocolate. While beating till very smooth, gradually add in rest of sugar and sufficient cream to make frosting of spreading consistency.
  4. DREAMY FROSTING
  5. 2 3-ouncepackages soft cream cheese2 Tbsp. lowfat milk or possibly light cream4-1/2 c. sifted confectioner's sugarDash of salt1 tsp. vanilla
  6. Blend cheese with lowfat milk. Slowly stir in sugar. then salt and vanilla. Blend well. Fills and frosts two 8 or possibly 9-inch layers.
  7. VARIATIONS:Chocolate: To cheese, add in 2 squares slightly cooled, melted unsweetened chocolate; increase lowfat milk to 3 Tbsp., if necessary.
  8. Orange: Substitute: Substitute orange juice for lowfat milk, and 1 tsp. grated orange rind for the vanilla.
  9. Coffee: With sugar, add in 4 tsp. instant coffee.
  10. Date-Nut: Add in 1/2 c. each minced dates and minced walnuts.
  11. Lemon: Substitute lemon juice for lowfat milk. Omit vanilla and add in 2 tsp. grated lemon rind.
  12. MINUTE FUDGE ICING
  13. 3 heaping tsp. cocoa1 c. sugar1/4 c. milk1/4 c. butterPinch of salt1 tsp. vanilla
  14. Combine all ingredients except vanilla. Bring to a boil and boil for 1 minute. Remove from heat. Add in vanilla and beat immediately till creamy sufficient to spread.
  15. ORANGE BUTTER CREAM
  16. 1/2 c. soft butter,...or possibly margarine or possibly...shortening1/8 tsp. salt3-1/2 c. sifted confectioner's sugar2 unbeaten egg yolks1 tsp. grated orange rindAbout 2 Tbsp. lowfat milk
  17. With mixer at medium speed (or possibly with spoon) throughly mix butter and salt and 1 c. confectioners' sugar till light and fluffy. Add in egg yolks, rind and part of lowfat milk; beat well. Add in alternately rest of sugar and lowfat milk; beating till very smooth and of spreading consistency. (if you like, orange juice may be substituted for the lowfat milk.
  18. SNOW WHITE FROSTING
  19. 1 lb. confectioners' sugar (1 box)
  20. 7 Tbsp. soft vegetable shortening1 Tbsp. butter or possibly margarine1-1/2 tsp. salt1/3 c. milk1/2 tsp. almond extract1/2 tsp. vanilla
  21. In large bowl, combine sugar, shortening, butter, salt, lowfat milk and extracts. Withe mixer at low speed, beat till smooth. Cover with foil till ready to use.
  22. Makes 2-1/4 c. frosting.
  23. STRAWBERRY FROSTING
  24. 1 10-ouncepackage frzn sliced strawberries,...thawed1/4 tsp. salt1/4 c. granulated sugar1/2 c. white corn syrup1 egg whites
  25. Drain thawed strawberries well, reserving juice. In small bowl, place salt and egg whites. With mixer at high speed, beat till soft peaks form. At low speed, gradually add in sugar and continue till smooth and glossy. Slowly add in corn syrup while beating constantly. Then slowly beat in 1/3 c. reserved strawberry juice and beat till stiff. Add in drainedstrawberies, vanilla extract; and beat until of spreading consistency.
  26. DIABETIC CAKE FROSTING
  27. CAKE FILLING
  28. Yield: 1-1/2 c.
  29. 1 recipe Lemon Frosting (see recipe)
  30. 1 c. low-fat cottage cheese, liquid removed and sieved 1-1/2 tsp. unflavored gelatin2 Tbsp. water
  31. To Lemon Frosting, add in cottage cheese; eat till smooth. Add in gelatin to water and dissolve over boiling water (about 5 min). Blend carefully and use at once.
  32. LEMON FROSTING
  33. Yield: 1/2 c.
  34. 2 Tbsp. nonfat dry milk1-1/2 Tbsp. lemon juice1 tsp. vanilla1/2 tsp. unflavored gelatin2 Tbsp. water
  35. Combine all ingredients except gelatin and water. Dissolve 1/2 tsp. gelatin in 2 Tbsp. water over warm water. Beat remaining ingredients at high speed of electric mixer about 15 min. Add in geletin gradually. Continue beating till frosting stand in peaks. Use immediately.
  36. LOW-CALORIE FROSTING
  37. Yield: 3/4 C.
  38. 4 oz package Neufchatel cheese4 tsp. nonfat milkNon-nutritive sweetener equivalent to 1/2 c. sugar 1/4 tsp. salt1 tsp. vanilla extractFood coloring as desired
  39. Cream cheese and nonfat lowfat milk throughly; add in sweetener, salt and vanilla; blend well. Add in coloring last.
  40. NOTE: If you wish to frost more than 1/2 dozen cupcakes, increase amounts accordingly.
  41. CREAMY FROSTING
  42. Yield: 1/2 c.
  43. 1/2 c. low-fat cottage cheese, sieved1/8 tsp. salt1/2 Tbsp. diet margarine, meltedNon-nutritive sweetener equivalent to 1/2 c. sugar 1 tsp. almond or possibly vanilla extract
  44. Mix all ingredients; beat till smooth. Spread on cake. Frosts one 10" cake.

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