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Reply
| | From:  Genie· (Original Message) | Sent: 2/15/2008 8:39 PM |
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Reply
| | | From: Genie· | Sent: 8/14/2008 1:45 AM |
Mock Caramel Icing
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 1 pound box powdered sugar
Place butter and sugar in a saucepan. Cook until butter melts and mixes
with sugar. Remove from heat Add 1/4 cup milk and powdered sugar. Mix
together well. Add just enough milk to make mixture of spreading
consistency.
Source Cotton Country Cooking
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Reply
| | | From: Genie· | Sent: 8/14/2008 1:46 AM |
Caramel Icing
3 cups granulated sugar
1 tablespoon flour
1 cup milk
3/4 cup butter or margarine
Put 2 1/2 cups sugar and 1 tablespoon flour in a deep saucepan. Mix
together well. Add 1 cup milk. Put 1/2 cup sugar in a heavy skillet. Put
both pans on the stove and turn heat to high. When milk and sugar mixture
comes to a boil add melted and slightly browned 1/2 cup of sugar from
skillet. It will boil up so be careful. Stir until all of the browned sugar
is mixed in well. Turn heat down to medium. Put candy thermometer in pan.
Cook until the thermometer registers slightly below the soft ball stage.
Remove from heat. Add butter or margarine and stir until it is mixed in
well. Let mixture rest until it is cool. Beat with a mixer until it is
firm. Frost cake.
Note, if mixture gets to hard or grainy it has been cooked to long.
Source Cotton Country Cooking
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Reply
| | | From: Genie· | Sent: 8/14/2008 1:46 AM |
Brown Sugar Caramel Icing
1 cup firmly packed dark brown sugar
6 tablespoons milk or heavy cream
5 tablespoons butter
2 cups sifted powdered sugar
In a 2 quart saucepan combine the sugar, milk or cream and butter. Bring to
a boil over moderate heat; stirring constantly. Boil stirring 2 minutes.
Remove from heat and cool until mixture is comfortable to the touch. Stir
in powdered sugar and beat well until icing is of spreading consistency.
Source unknown.
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Reply
| | | From: Genie· | Sent: 8/14/2008 1:47 AM |
Broiled Caramel Nut Icing
4 tablespoons unsalted butter melted
1/2 cup firmly packed dark brown sugar
1/4 cup light cream or milk
1/2 teaspoon vanilla
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup finely chopped pecans
Combine all ingredients and beat thoroughly. Spread icing over a warm or
cool cake. Broil 4 to 5 inches from heat for about 3 minutes or until icing
is light brown and bubbly.
Makes 1 generous cup.
Source unknown
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Reply
| | | From: Genie· | Sent: 8/14/2008 1:48 AM |
ALMOND FUDGE ICING
1 lb Powdered sugar
8 oz Cream cheese
1/2 c Margarine or butter
1/4 c Cocoa
Mix ingredients together well with electric mixer, then sprinkle
remaining 1/2 cup almonds to decorate.
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Reply
| | | From: Genie· | Sent: 8/14/2008 3:27 AM |
Decorative Icing
1 box (1 pound) confectioners' sugar
3 tablespoons meringue powder
6 to 7 tablespoons cold water
Assorted paste food colors (optional)
Beat confectioners' sugar, meringue powder and 6 tablespoons water in mixer
bowl at medium speed until smooth. Increase speed to high and beat 5
minutes, until thick and smooth, adding up to 1 tablespoon more cold water
for piping consistency, if necessary. To tint, paste colors provide most
vibrant hues, and because they are concentrated, not much will be needed.
Dab paste into icing with toothpick; mix with spoon until well blended,
gradually adding dabs of paste, if necessary, for desired color.
Source unknown
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Reply
| | | From: Genie· | Sent: 8/14/2008 7:25 PM |
Seven Minute Icing
2 large egg whites
1 1/2 cups sugar
5 tablespoons cold water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Combine all ingredients except vanilla in the top pan of a double boiler set
over boiling water. Immediately begin beating with a whisk or electric hand
mixer. If you use a mixer start at medium-low speed for 4 minutes. The
increase to high for the final 3 minutes. With a whisk it can take up to 13
or 14 minutes. Whip until the icing is a satiny foam that holds very soft
peaks and mounds on the beater. Remove from heat. Stir in vanilla. Beat
hard for 1 minute or until the icing is a little thicker. Immediately spread
on cake and allow to air dry.
Makes 3 cups.
Source unknown
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Reply
| | | From: Genie· | Sent: 8/14/2008 7:26 PM |
Quick Coconut Icing
8 ounces cream cheese softened
3/4 teaspoon coconut extract
6 tablespoons heavy cream
5 tablespoons sweetened coconut
2 1/2 to 3 cups sifted powdered sugar or as needed
1 cup sweetened shredded coconut for garnish
In a bowl with a mixer combine first four ingredients. Beat until smooth.
Beat in sugar until smooth. Add more sugar if the icing is to soft. Spread
icing on cake and then sprinkle with coconut.
Makes 2 cups.
Source unknown
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Reply
| | | From: Genie· | Sent: 8/14/2008 7:26 PM |
Orange Icing
Combine 3/4 cup margarine, 3 tablespoons orange juice, 2-1/4 cups sifted
powdered sugar and 1-1/2 tablespoons grated orange rind. Beat until creamy.
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:38 AM |
Icing on the Cake
Ingredients
1/4 cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water
Directions
With electric mixer on high, beat margarine until fluffy. Beat in cocoa
powder and vanilla on low. Gradually beat in confectioners' sugar,
alternating with water, until desired thickness is achieved.
If a thinner frosting is desired, increase water. If a thicker one is
desired, decrease water.
VANILLA:
Omit cocoa powder, increase sugar to 2 1/2 cups.
ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase
confectioners' sugar to 2 1/2 cups add 1/2 teaspoon grated orange peel.
Substitute orange juice for the water.
LEMON:
Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4
teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1
tablespoon of the water.
Number of Servings: 12
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:24 AM |
Banana Icing
Bananas
2 cups confectioners' sugar
1/8 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Put soft bananas through a ricer until you have 1/2 cup banana pulp. Sift sugar and stir into the pulp until smooth. Beat in remaining ingredients. Add more confectioners' sugar, if needed.
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:25 AM |
Coffee Icing
3 tablespoons hot strong coffee
3 tablespoons dry cocoa
1/2 teaspoon vanilla extract
1 1/3 cups confectioners' sugar
Add coffee to cocoa; stir until smooth. Add vanilla extract and enough sugar to reach spreading consistency.
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:26 AM |
Maple Butter Icing
1/3 cup soft butter
3 cups sifted confectioners' sugar
1/2 cup maple syrup
Blend butter and sugar. Add syrup and beat until well blended and fluffy. Frosts two 8-inch layers.
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Reply
| | | From: Genie· | Sent: 10/30/2008 3:21 AM |
Chocolate Fudge Icing
2 cups granulated sugar
1/2 cup cocoa
1/2 cup milk
6 tablespoons margarine
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Mix sugar, cocoa, milk, margarine and corn syrup. Slowly bring to a full boil. Let boil for 1 minute. Add vanilla extract. Cool and beat with mixer until mixture is of spreading consistency. Spread quickly. Sufficient to ice a 2-layer (9-inch) cake or 1 (13 x 9-inch) sheet cake.
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