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| | From:  Genie· (Original Message) | Sent: 2/15/2008 8:38 PM |
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Reply
| | | From: Genie· | Sent: 6/22/2008 8:27 PM |
Coca Cola Cake Frosting - BettyGa | Ingredients: | | 1/2 c | Butter Or Regular Margarine | | 3 tb | Cocoa | | 6 tb | Coca-Cola Classic (Regular) | | 1 ts | Vanilla Extract | | 1 c | Pecans | | 2 c | Confectioners' Sugar |
Instructions:Bring the butter, cocoa, and Coca-Cola to a boil and pour over the confectioners' sugar, blending well.
Add the vanilla and pecans, mixing well, and pour over the hot cake.
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| | | From: Genie· | Sent: 6/22/2008 8:28 PM |
Honey Chocolate Frosting 1/2 cup butter or margarine 2 oz (2 sq) unsweetened chocolate, cut into pieces 1/2 cup sugar 1/8 tsp salt 1/3 cup honey 1/4 cup cream or rich milk 2 egg yolks, slightly beaten Combine all ingredients except egg yolks in top of a double boiler and place over boiling water. When chocolate is melted, blend well with hand rotary or electric beater. vigorously stir about 3 tblsp of hot mixture into egg yolks, Immediately blend into mixture in top of double boiler. Cook over boiling water, stirring constantly. When slightly thickened (about 2 minutes), remove from heat; set double boiler top in ice and water; beat frosting until of spreading consistency. | |
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| | | From: Genie· | Sent: 6/22/2008 8:30 PM |
Browned Butter Frosting - BettyGa | Ingredients: | | 3 c | Powdered sugar | | 1/3 c | Butter, softened* | | 1 1/2 ts | Vanilla | | 2 tb | Milk, about |
Instructions:*we do not recommend margarine This recipe.
Heat butter over medium heat until delicate brown; cool.
Mix melted butter with powdered sugar.
Stir in vanilla and milk.
Beat until smooth and of spreading consistency.
Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers.
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| | | From: Genie· | Sent: 6/22/2008 8:31 PM |
B R O W N B U T T E R F R O S T I N G
Makes 1 cup
A delicious frosting that has long been forgotten. Give it a try and enjoy a new taste treat! Over medium-high heat, melt margarine until golden brown. Remove from heat. Blend in powdered sugar. Add milk and vanilla and mix until well blended. Add 1 tablespoon water and mix again. If mixture is too stiff to spread, add additional tablespoon of water. Spread frosting over baked cake layers. | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 8:31 PM |
Creamy Ricotta Frosting 1 pk Light ricotta cheese
4 tb Thawed frozen orange juice concentrate
Orange extract
4 TB honey
1 TB vanilla
In food processor, whip ricotta until smooth and thick. Add in orange juice and extract, honey, and vanilla, processing while adding liquids, until mixture is spreading consistency. Spread frosting on supermarket angel food cake. Chill and serve cut into wedges. | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 8:32 PM |
Irish Cream Frosting 1 c Butter
2 1/4 c Confectioners' sugar
1/2 ts Salt
1/4 c Irish Cream liqueur
In electric mixer owl, cream butter until smooth; beat in confectioers' sugar gradually, then beat in the salt and the Irish Cream. Beat the frosting until light and fluffy. | |
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Reply
| | | From: Genie· | Sent: 7/14/2008 4:04 AM |
Alberta James’s Chocolate Cream Frosting Yield: Ample for a 2-layer or large oblong cake. A superior and finely textured chocolate frosting. If you're left with any extra, it makes a good "fudge" just as is. - 3 ounces cream cheese
- 1/4 cup milk
- 3 cups sifted confectioners' sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3 ounces unsweetened chocolate, melted
Blend cream cheese with the milk. Add confectioners' sugar, salt, and vanilla. Beat in the chocolate, stirring until mixture is smooth. | |
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| | | From: Genie· | Sent: 10/1/2008 2:55 AM |
Fluffy Frosting
6 egg whites
1 cup sugar
1 cup light corn syrup
1 tablespoon fresh lemon juice (about 1/2 lemon) 1. Pour water to a depth of 1 1/2 inches into bottom of double boiler over medium-high heat; bring to a boil. Reduce heat to a gentle boil. Place egg whites and sugar in top of double boiler. Beat at high speed with an electric mixer 5 to 7 minutes or until stiff peaks form. Gradually pour in corn syrup and lemon juice, beating 7 minutes or until spreading consistency. Makes about 7 & 1/2 Cups | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:29 AM |
Hershey's One-Bowl Buttercream Frosting
6 tablespoons butter or margarine, softened
2 1/2 cups confectioners' sugar
1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla extract.
Makes about 2 cups.
Quick Recipe
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Reply
| | | From: Genie· | Sent: 10/30/2008 3:23 AM |
Cream Cheese Frosting with Frangelico
Yield: 3 cups
4 ounces unsalted butter
8 ounces cream cheese (softened)
1 teaspoon Frangelico liqueur (or almond flavor)
1 pound powdered sugar
Fresh cream
Blend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh cream, a little at a time, until frosting is the right consistency to spread.
Delicious on Chocolate Layer Cake - generously sprinkle with mini semi-sweet morsels on the inside layers and on the top of cake. Use two 8- to 9-inch cake rounds cut to make four layers.
NOTE: Use less sugar for a 'not so sweet' taste!
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Reply
| | | From: Genie· | Sent: 10/30/2008 3:23 AM |
Brown Beauty Frosting
2 cups brown sugar
2/3 cup water
1 square unsweetened chocolate
3/4 cup butter
Boil sugar and water until it spins a thread. Melt chocolate with the butter, then mix it with the syrup. Beat until thick enough to spread.
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