Frosting Recipes

Crisco Frosting Recipe: Easy Vanilla Crisco Icing

sarita — Tue, 26 Oct 2010 21:15:05 +0000

The great thing about Crisco frosting is that it is so easy, and takes just a few minutes using a mixer and only one bowl. If you’re not ready to go so far as whip up egg whites, or other more anxiety producing tasks, Crisco icing is the perfect egg-free option. Light and airy, a healthy dose of vanilla extract in this Crisco icing gives an aromatic quality. We think this recipe is a bit heavy on the powdered sugar, so add the last bit gradually until it suits your taste for sweetness.

If you’re watching your waistline, the all-vegetable shortening is made from soybean oil and palm oil and contains less saturated fat than butter on a per tablespoon basis. The shortening sticks contain essentially the same ingredients as the original vegetable shortening. All Crisco products are now trans fat free, as well as cholesterol free, gluten free, and designated Kosher.

We took this icing recipe from the Crisco website. To modify it, you can try using a different flavor extract such as lemon or coconut. They also makes a butter-flavored shortening that is often used in frosting recipes. It will add, expectedly, a buttery flavor to baked goods.

Crisco Frosting Recipe

1t salt

2/3 c milk

2/3 c Crisco all-Vegetable Shortening OR 2/3 stick Crisco Baking Sticks All-Vegetable Shortening

1 T vanilla extract

1 (2lb) bag powdered sugar, (7 1/2 cups)

1. Dissolve salt in milk.

2. Place shortening, vanilla and milk mixture in medium bowl. Beat with an electric mixer or flat beater of a stand up mixer while gradually adding powdered sugar on low speed. Once all the powdered sugar is incorporated, stop and scrape bowl with spatula.

3. Increase mixer speed; beat until smooth and fluffy, 1 minute or less. If needed, add powdered sugar by the tablespoonful to thicken; or add milk to think frosting, to achieve desired spreading consistency. Makes 4 cups.

Crisco Vanilla Frosting

Dark Chocolate Cake Frosting Recipe: Easy, Rich Icing

sarita — Mon, 25 Oct 2010 14:41:44 +0000

This dark chocolate cake frosting recipe is rich, simple and delicious. I find dark chocolate frosting on chocolate cake to border on overload, but most people seem to enjoy it. You may also try a lemon, vanilla or coffee-flavored cake or cupcakes with this frosting. (Note: If you like this, you should also check out our other chocolate frosting recipe). Some dark chocolate frosting recipes call for bittersweet, others for semisweet or unsweetened chocolate. You’ll also find recipes that require a combination of styles. Some call for baking squares, others for unsweetened Dutch-process cocoa powder and some for chips.

When it comes to dark chocolate frosting, I can guarantee you two things: First, you will need confectioners’ sugar, no matter what recipe you use. Second, the quality of ingredients is key. The better quality your ingredients, the richer and more delicious your cake will be. Look for chocolates that include higher amounts of cocoa solids. Bittersweet and semisweet are not terribly different and can be interchanged, though if we had to choose, we’d opt for bittersweet. Sources for quality baking chocolate include Trader Joe’s, Whole Foods and other gourmet markets. Look for brands like Scharffen-Berger and Callebaut.

Dark Chocolate Cake Frosting

3 oz high quality bittersweet chocolate, chopped

1 1/2 sticks cold, unsalted butter, cut into 8 pieces

2 1/4 c confectioners’ sugar

1/4 t pure vanilla extract

pinch of salt

Melt chocolate stovetop using a bain-marie. (If you try to melt it directly over the burner, it will burn). You can also microwave the chocolate until it is melted, checking and stirring every 20 seconds. Let it cool for at least 15 minutes away from heat.

Beat butter and salt together with an electric mixer until fluffy. Gradually add the confectioners’ sugar at low speed, followed by the vanilla. Add the cooled chocolate and beat at medium speed until fully incorporated and frosting is smooth and glossy.

Chocolate Chip Frosting Recipe For Chocolate Chip Cake

sarita — Fri, 22 Oct 2010 14:03:34 +0000

A chocolate chip frosting recipe can be made from your favorite white whipped cream or buttercream frosting recipe. What is important is that the body of the frosting is strong enough to suspend the tiny chips. You also want to be sure to have a good ratio of candy to frosting and that added candies are distributed evenly throughout.

You can also try different colors of frosting to contrast with the chips. For example, a milk chocolate buttercream would be delicious with dark chips mixed in. Or, a creamy coffee whipped cream would be heavenly with miniature dark ones. We also like a pink peppermint frosting with dark chocolate. For the reverse, try a dark chocolate buttercream with white chocolate chips.

Another consideration is the type of chocolate chips you use. For a denser buttercream or cream cheese frosting, you may be able to get away with a standard size chocolate chip. However, for a whipped cream base, it may be better to go with a miniature size that will float nicely in the lighter texture.

One final twist on the chocolate chip frosting recipe is using other small candies. For example, a confetti look is created with homemade “funfetti” frosting using small, rainbow-colored candies available at most grocery and baking supply stores. (Pillsbury sells this premade in a can, but homemade is just as simple and tastes better). Perhaps our favorite would be the white vanilla buttercream with colorful m&m minis sprinkled throughout.

You can do this with any frosting by just adding the proper proportion. A rule of thumb is 6 oz or 3/4 c of chocolate chips, chunks or other candies for a standard frosting recipe.

Chocolate Chip Frosting Recipe For Cake or Cupcakes

1 c white sugar

1/3 c water

1/4 t cream of tartar

2 egg whites

2 t vanilla extract

3/4 c miniature dark chocolate chips

In a saucepan, stir together sugar, water and cream of tartar. Cook until mixture is dissolved and bubbly.

In a medium mixing bowl, whip egg whites and vanilla to soft peaks. Gradually add sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.

When mixture is cool, add chocolate chips.

German Chocolate Frosting Recipe: Pecan Coconut Cake Icing

sarita — Wed, 20 Oct 2010 17:35:20 +0000

We of course think the frosting is the most important part of any cake or cupcake, but this goes double for German Chocolate Cake (which isn’t German, by the way). We love the nutty flavors and textures this coconut pecan frosting adds to the cake. It’s made with evaporated milk which gives off a caramel scent as it cooks, and melds beautifully with the nuts.

Try to get pecans and shredded coconut that’s as fresh as possible. (Not the stuff that’s been in the pantry since last year’s baking). You may also want to toast the pecans and coconut lightly before adding to the icing mixture.

In the recipe, feel free to substitute 1 1/4 c light brown sugar for the 1 c. white sugar. Opinions differ as to whether the sides of the German chocolate cake should be frosted or left bare, showing each rich, filled layer. (We would most likely frost it, but appreciate the aesthetic). If you are making this cake frosting with more than 2 layers, we suggest increasing the recipe. Any leftovers would be great on cupcakes, or as an accompaniment to pancakes or french toast.

For the finished cake, we prefer a simple garnish of toasted pecan halves or shaved coconut. To really gild the lily, serve with a dollop of whipped cream on the side.

Here’s the fabulous German chocolate frosting recipe. Be sure to wait for the frosting to cool before spreading. The frosted cake will keep several days and can be refrigerated.

German Chocolate Cake Frosting Recipe

3 egg yolks
1 can (12 ounces) evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla

pinch of salt

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until icing mixture thickens. Remove from heat; add coconut, pecans, vanilla and salt. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

Valentine’s Day Pink Cake Frosting Recipe with Grenadine

sarita — Wed, 03 Feb 2010 18:19:09 +0000

We were thinking about our pink frosting options for Valentine’s Day cake frosting. On one hand, we’re cool with natural colorings like beet juice to pinkify a vanilla frosting. But we decided on a grenadine frosting for both its color and flavor. Grenadine is a syrup traditionally made from pomegranate juice. Not only does grenadine add a sweet, red tinge to cocktails, it can also be added to frosting recipes.

You can make your own grenadine by simmering pomegranate juice until it thickens and then adding granulated sugar. This is a more pure alternative than many commercially available grenadine products that have high fructose corn syrup; some don’t even list pomegranate juice as an ingredient.

You may add 2 tablespoons of grenadine to a buttercream recipe, or add 2-3 tablespoons of grenadine to a cream cheese frosting recipe. It’s tastier and has a more natural look than many food colorings.

Here’s one cream cheese version of grenadine frosting from the Food Network served on rose petal cupcakes. A perfect Valentine’s day treat!

Pink Cream Cheese Grenadine Cake Frosting Recipe

1 1/2 pounds cream cheese, at room temperature

2 sticks unsalted butter, at room temperature

2 cups confectioner’s sugar

1 teaspoon vanilla extract

2 tablespoons grenadine

Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.

Black Forest Cake Recipe Frosting: Easy Icing

sarita — Mon, 01 Feb 2010 15:58:59 +0000

Black forest cake originated in southern Germany in the early 20th century. Traditionally, it was enjoyed in the summer, probably because the tender Schmidt cherries used in the recipe ripen in July. In fact the area of the Black Forest is also known for its cherry brandy or kirschwasser, that was originally used instead of cherry schnapps.

A black forest cake is usually comprised of four chocolate layers of cake with white cake frosting in between each. It is essentially a whipped cream style frosting, used on both the inside and outside of the cake. It’s then decorated with dark chocolate shavings, frosting decorations and cherries. (Fresh is really best if you have them). You’ll also typically use cherry pie filling. Cherry schnapps is sometimes used to flavor the whipped cream frosting, and brushed into each cake layer to keep it moist. Some cooks will use a cream cheese frosting recipe rather than a whipped cream base. We like the fluffiness of the whipped cream in contrast with the dark cake better, but either is delicious.

The easiest part of making a black forest cake is the frosting recipe. It’s a flexible recipe so some substitutions aren’t a problem.

The key to frosting this cake successfully is to cool each cake layer complete and then refrigerate for an hour wrapped in plastic. This will help minimize unwanted “crumbiness” in your frosting. The cake should also be refrigerated two hours before serving so that the light whipped cream frosting has a chance to set in place.

Easy Black Forest Cake Frosting Recipe

3 1/4 c heavy cream
3/4 c milk
2/3 c confectioner’s sugar
2 t vanilla sugar*
2 dozen brandy-soaked cherries (non-brandy-soaked is also fine)
3 c chocolate shavings

Whip together cream, milk, confectioner’s sugar and vanilla sugar until fluffy. Cover each layer of a three layer cake with 1/4 of the cream and a dozen cherries. Cover the sides of the cake with remaining cream. Decorate entire cake with chocolate shavings.
*optional but tasty. Visit Baking Bites to see how it’s made.

Pecan Praline Frosting Recipe: Pralines As Icing On the Cake

sarita — Tue, 12 Jan 2010 18:42:53 +0000

Traditional southern pecan pralines get their toasty sweetness from chopped pecans and brown sugar. This classic candy was originally made by hand in a copper kettle. The best pralines balance the taste of brown sugar and milk fat, along with a chewy and sometimes tooth-pulling crunch. Its vanilla and caramel undertones make this a much-loved treat on chocolate devil’s food cake. (If you like this nutty icing recipe, you may also enjoy our Hazelnut Praline Frosting Recipe.)

We went searching for a pecan praline frosting recipe, one that is like a traditional praline, just in frosting form for cakes or cupcakes. This recipe from Recipezaar is the best example of how this a favorite southern confection becomes the perfect frosting for a chocolate fudge or moist buttermilk cake. It would also taste wonderful on a coffee or espresso cake. An apple walnut cake or banana cake is also the perfect thing for the praline icing. A bourbon glaze or whipped cream would be a nice compliment, as would a garnish of a piece pecan brittle or some caramelized bananas. For a bit more spice, prepare a batch of spiced pecans which add a sweet and salty component.

Pecan Praline Frosting Recipe

1/4 cup butter

1 cup brown sugar, firmly packed

1/3 cup whipping cream

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans, toasted

Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
Pour immediately over the cake.

(Do yourself a favor and don’t look at the nutrition facts for this recipe).

You’ll find the full cake recipe for the accompanying New Orleans Double Chocolate Fudge Cake found here.

Oreo Frosting Recipe: Best Oreo Buttercream Cake Icing Ever!

sarita — Sat, 19 Dec 2009 16:31:39 +0000

This Oreo Cookie Buttercream Frosting Recipe is sure to delight anyone who encounters it. My Food Affair based her Oreo frosting recipe on a buttercream frosting recipe by Nick Malgieri, a world renowned pastry chef who happens to run the baking program at the culinary school I attended. So it must be good, right?

Solid vegetable shortening can be substituted for a portion of the butter if you feel like the frosting is going to be too heavy. However, this Oreo icing recipe looks delicious as is, so we probably wouldn’t mess with it. It may be destined to top a dark chocolate cake or cupcakes, but if you’re feeling a bit wild, a banana cake would be scrumptious as well. It’s also a great oreo Halloween recipe.

From myfoodaffair.blogspot.com
Oreo buttercream frosting (see note)
adapted from Nick Malgieri’s Perfect Cakes

2 large egg whites
1/2 cup sugar
12 tbsp of unsalted butter, softened
6 oreo cookies, crushed
6 oreo cookies, halved for decoration (optional)

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot (approximately 160 degrees).

2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Note:
This recipe barely made enough for 12 cupcakes. As you can see, there’s not a lot of frosting on the cupcakes. If you are a frosting person, you might want to double the recipe. Frosting is normally not my favorite part, so this was just enough for me.

Oreo buttercream frosting | My Food Affair.

Hazelnut Praline Frosting Recipe: Icing With Hazelnut Butter Or Spread

sarita — Fri, 18 Dec 2009 21:04:06 +0000

A lot of hazelnut praline frosting recipes include nut liqueurs like Frangelico, which are tasty and sophisticated, but not always kid-friendly. Another option when making a nut frosting is to use a premade spread from a jar. You may already know of Nutella, a cocoa-hazelnut spread that originated in Italy. It makes a fabulous frosting itself, but the flavor is intense, and the nuts are totally overwhelmed by the chocolate’s sweetness. Another option, suggested by Iwaruna.com, is using a praline spread. You’ll find it at specialty grocery stores near the peanut butter. (If you like nutty frostings like this, check out our pecan frosting recipe).

This delicious and unique frosting makes a perfect complement to honey, chocolate, berries, apricots, even carrot cake! It’s also a creamy compliment to a walnut or other nut-flavored cake, dulce de leche, as well as liqueur-infused cakes. Garnish with fresh fruit or dark chocolate shavings.

Hazelnut Praline Frosting Recipe From Iwaruna.com

Ingredients

* 1 cup hazelnut praline spread; this was the approximate amount from 1 jar of the Matíz brand, which weighed 9.8 ounces (280 grams).
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 to 3/4 cup heavy whipping cream
* a pinch of salt
* 6 ounces confectioner’s sugar, sifted

Method

1. Over low heat in a sauce pan, stir the spread, butter, 1/2 cup of cream and salt until melted and free of lumps. Pour into a food processor.
2. Add the confectioner’s sugar to the food processor, then whirl until smooth. If you notice oil still separating out from the mixture, add more confectioner’s sugar. I also added another 1/4 cup of cream so that it wouldn’t be too stiff to spread, but add more if you want a softer frosting. It does firm up more as it cools.
3. Spread over layers of cake, or cupcakes.

Iwaruna.com » Hazelnut frosting made from praline spread.

Red Wine Chocolate Cake Frosting Recipe

sarita — Thu, 17 Dec 2009 03:32:16 +0000

So I’m thinking to myself, “I wonder if anyone’s made a red wine cake frosting.” You have port wine at dessert, perhaps accompanied by some cookies. Why can’t you mix your wine with your cake?

Naturally, you would think that a red wine cake frosting would combine well with a cream cheese frosting or a ricotta cake – a new take on the wine and cheese plate, perhaps.

But this red wine chocolate cake frosting recipe surprised us and knocked our socks off. Twin Tables developed the recipe for Red Wine Rosemary Dark Chocolate Cupcakes with Red Wine Chocolate Frosting. The red wine and dark chocolate is a lovely combination, and made even more sophisticated by the addition of fresh herbs.

Here’s the fabulous frosting recipe. Cake recipe and full instructions after the jump.

Red Wine Chocolate Frosting Recipe By Twin Tables

2 3/4 cups confectioners’ sugar
6 tablespoons dark chocolate cocoa powder
6 tablespoons butter
5 tablespoons red wine
1 teaspoon vanilla extract
Fresh sprigs of rosemary

To make the frosting, sift together the confectioners’ sugar and cocoa powder in a medium bowl; set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the red wine. Blend in vanilla and beat until light and fluffy. Frost the cooled cupcakes and top with fresh sprigs of rosemary in a fun design.

Twin Tables: Iron Cupcake – Round Two.