THE ICING ON THE CAKE

I used to make cakes to take club meetings,parties
at work, and church dinners. I noticed that got nicer comments whenever  people liked the cake frosting.  Cake frosting is called cake icing too. It's the dressing vs stuffing and chicken pastry vs chicken pie scenario! Whatever!! I'm talking about that sweet stuff you put  all over your cake that makes it tastes good. I'll use
the term powdered sugar instead of confectioner's
sugar in the recipes.

I grew up when cake bakers cooked their icing. 
The most popular one was called " The Seven 
Minute Frosting".  There are some young cooks 
that have never heard of it. I know a few ladies 
who still cook frosting.  Cake frosting in the tub 
at the grocery store has made cooked frosting 
a thing of the past. The creation of powdered
sugar was a good thing and some bakers use
it exclusively for their cake frosting. The store bought frosting in the tub has made life easier 
for bakers who have emergencies. I keep it on
hand for those times that I forgot that I was
supposed to bake a cake and it's ten o'clock at
night!!.

The cake mix companies have gone to a lot of 
trouble to make their cake frosting taste home
made. I use the store bought frosting for kids 
parties because they are not too picky when
they eat sweet stuff.  I usually embellish the 
store bought cake frosting with softened butter 
and cream cheese and vanilla extract if I need it 
for an emergency.

The cake frostings in this blog are family favorites. Most of them require real butter, cream cheese, extracts and powdered sugar.

I have always wanted to try to make caramel 
frosting and I made some for the first a few 
weeks  ago. I'll include this recipe. I will also 
include cake frosting made from whipped
cream and pudding too. I have found that 
whipped cream cake frosting is a very good 
alternative in the summertime.  I also use
non-diary whipped topping sometimes too.  
I used to add take out containers of coffee
creamers from fast food places to my non-
diary whipped cream. The makers of Cool 
Whip are smart because now they offer 
extra-creamy hipped cream in the grocery 
stores. I can stop hoarding extra coffee 
creamer when I order my "Senior" coffee.

CHOCOLATE FROSTING  

1/2 C butter, softened  
3 C powdered sugar
1/3 C milk
1  tsp vanilla
2/3 C unsweetened cocoa powder

   

Cream the butter in a small bowl and blend in the cocoa powder, vanilla, powdered  sugar, alternately with the milk.
Beat with an electric mixer, until smooth and creamy.

YIELD: FROSTS (2) 9 INCH LAYER CAKES AND 30 CUP CAKES

CHOCOLATE CREAM CHEESE FROSTING

8 oz  cream cheese, softened
1/2 C butter, softened
2 tsp vanilla
1/2 C unsweetened cocoa powder
5 C powdered sugar

Beat cream cheese, butter, vanilla, and cocoa powder with an electric mixer until light and fluffy. Add 2 cups of the powdered sugar, beating well. Beat in remaining powdered sugar until smooth and creamy.
Yield:  FROSTS (2)9-INCH LAYER CAKES

 

CHOCOLATE MOCHA FROSTING

3 C powdered  sugar

1/2 C cocoa, 

1/3 C unsalted butter, softened
1  tsp  vanilla
1/8 tsp salt 
3-5 Tablespoons strong brewed coffee 

Beat butter until smooth with electric mixer. Add the vanilla, salt, and half of the powdered sugar and mix until almost blended. Add 3 tablespoons of coffee to frosting and beat until smooth.  Beat in remaining sugar.  Add more coffee if needed to make frosting smooth and creamy.

Yield:  FROSTS (2)9-INCH LAYER CAKES

 

MOCHA FROSTING



1/2 C unsalted butter, softened
3 C  powdered sugar
1½ tsp vanilla extract
1½ tsp instant coffee  

Mix the espresso powder into the vanilla 

until dissolved; set aside. Whip the butter

with electric mixer until light and fluffy. Add 

the powdered sugar a little at a time until it

is well mixed  Add the espresso and vanilla

mixture and beat until smooth and creamy.

Yield:  FROSTS (2)9-INCH LAYER CAKES

CHOCOLATE GANACHE FROSTING

12 oz semisweet chocolate chips
1 cup heavy cream 

Place chocolate chips into a bowl and pour cream

over the top. Heat in microwave and stop after 

two minutes and stir. Repeat process until chips 

are completely melted.  Let mixture come to room temperature. Beat until frosting is fluffy. 

YIELD:   FROSTS 12-15 CUPCAKES

CLASSIC 7 MINUTE FROSTING

2 egg whites
6 T  cold water
1 1/2 C  sugar
1/2 tsp  cream of tartar
1 tsp pure vanilla extract

In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar.  Use

electric mixer  and beat until smooth.

Place over boiling water and  beat  until the frosting is stiff and holds peaks, about 7 minutes. 

Remove from the heat and beat  in the vanilla. Let cool.

Yield:  FROSTS (2)9-INCH LAYER CAKES


NO COOK 7 MINUTE FROSTING
 

3/4 C sugar
1 tsp  vanilla extract
1/4 C  boiling water
1/4 tsp cream of tartar
3 unbeaten egg whites

Use electric mixer to blend  sugar, cream of tartar, vanilla and egg whites.
Add boiling water and beat on high until frosting  forms stiff peaks (about 7 minutes).

Yield:  FROSTS (2)9-INCH LAYER CAKES

BUTTER CREAM FROSTING

3 C powdered sugar
1 C  butter, softened
1 tsp  vanilla extract
1 to 2 T milk

Use electric mixer to blend together sugar and butter. Beat until light and fluffy. Add vanilla and milk then beat until frosting is smooth and creamy. Add more milk if needed for spreading consistency. 

Yield:  FROSTS (2)9-INCH LAYER CAKES

CREAM CHEESE FROSTING

8 oz cream cheese , softened

1/2 stick butter, softened
2 C  powdered sugar
1 tsp  vanilla extract
1 /8 tsp  salt
3 -5 T milk

Beat the butter and cream cheese with

electric mixer until light and fluffy. Add 

the powdered sugar, salt, vanilla and
milk. Beat until frosting is smooth and
creamy. 

Yield:  FROSTS (2)9-INCH LAYER CAKES

PEANUT BUTTER FROSTING

4 C  powdered  sugar
1 C creamy peanut butter
5 T . unsalted butter, softened
1 tsp  vanilla extract
1/4 tsp  salt
5 T  milk


Use electric mixer to blend together sugar, 
peanut butter, butter, vanilla, and salt. Mix
until creamy then add the milk.  Beat until
the frosting is smooth. Option: Garnish 
cake with chopped peanuts.

Yield:  FROSTS (2)9-INCH LAYER CAKES

COCOA PEPPERMINT ICING
 

3 C powdered  sugar

1/2 C cocoa, 

1/2 C butter, melted
1  tsp  vanilla
1/8 tsp salt 
5 T milk

1 1/2 T crushed peppermint candy, divided

Melt butter in sauce pan and add cocoa. Heat 
1 minute and stir constantly until smooth. Add
sugar alternating with milk.  Beat until smooth.
Stir in vanilla and  1 tablespoon candy. Beat until frosting is smooth and creamy. Add more milk if needed for spreading consistency. Use 1/2 table-
spoon candy for garnish

USES: LAYER CAKES, CUPCAKES, COOKIES,
AND BARS

I collect cookbooks and found this Creole 
Icing recipe in:



 



CREOLE ICING

1 T butter, softened
1/4 C black coffee
3 T  Hershey's cocoa
1/8 tsp pinch cinnamon
3 1/4 C  powdered sugar


Combine butter, coffee, cocoa and cinnamon and
beat until blended. Gradually add powdered sugar, beating until desired consistency.
Makes 1 3/4 cups icing.
Note: If want thinner frosting, only add 2 cups of 
the powdered sugar.

LUSCIOUS PINEAPPLE WHIP CREAM FROSTING

 8 oz  non-dairy  whipped topping, thawed
 8 oz  can crushed pineapple, with juice
 3.4 oz  (4-servings) box instant vanilla pudding

In a  bowl, combine whipped topping, pineapple,
juice and vanilla pudding mix.  Use electric mixer
and  beat until light and fluffy. Keep frosting

refrigerated until ready to serve.

USES: YELLOW & WHITE LAYER CAKES, CUPCAKES, FILLING FOR TRIFLE AND 
CUPCAKES

WHIPPED CREAM FROSTING #1

16 oz  heavy cream, well chilled
1 C sifted powdered sugar
1 tsp vanilla

Chill  bowl and beaters from electric mixer. 
Beat the cream until frothy. Gradually add
the sugar and vanilla . Beat until smooth 
and spreading consistency.  Avoid over 
beating. Keep refrigerated.

Options:

Chocolate
1/2 cup cocoa, and sift with in the sugar

Coffee
1 tablespoon instant coffee, and mix with
the cream

Citrus (lemon/orange)
1/2 teaspoon lemon or orange  extract, or 
zest instead of vanilla

Nut
1 teaspoon almond or walnut extract, in place
of the vanilla
3/4 cup chopped nuts as a garnish

Extreme
1 teaspoon of brandy, maple, or rum extract 
instead of vanilla.


WHIPPED CREAM FROSTING #2

8 oz  cream cheese, softened
3/4 C powdered sugar
1 tsp  vanilla extract
1/2 C heavy cream, cold


Beat the cheese, sugar and vanilla until light  and fluffy. In a separate bowl, beat the heavy cream
to stiff peaks, then add the whipped cream into
the cheese mixture. Beat until well blended. Avoid over mixing.

HOT COCOA FROSTING

4 envelopes milk chocolate hot cocoa mix   
1/3 C  hot water
1/3 C butter, softened
1 tsp vanilla extract   
4 cups powdered sugar

Combine cocoa mix and water in large mixer bowl. Beat in butter and vanilla extract. Gradually beat in
3 cups of powdered sugar until smooth and creamy. Gradually add in remaining cup of powdered sugar until frosting is spreading consistency. Add more water if frosting gets too thick. 

Option: dark chocolate cocoa hot mix, chocolate 
mint hot cocoa mix
Yield:  FROSTS (2)9-INCH LAYER CAKES

CHOCOLATE HAZELNUT FROSTING 

16 oz tub chocolate frosting 
3/4 C chocolate-hazelnut spread 
3/4 C powdered sugar
1 tsp vanilla extract 
2-3 T milk


Combine chocolate frosting, hazelnut spread, 
sugar, vanilla, and milk in  large bowl. Use
electric mixer to beat until light and fluffy.

Yield:  FROSTS 2 LAYER CAKES, 9x13
SHEET CAKE, 24 CUPCAKES