All Easy Cooking Icing and Frosting Recipes that have been collected
over the years
CREAM CHEESE ICING
8 oz. soft cream cheese
1 1/2 c. 10x sugar
1 tsp. vanilla
1/2 stick butter
Mix well and spread on pineapple cake or pumpkin bread.
SEVEN MINUTE ICING
2 egg whites
1/4 tsp. cream of tartar
2/3 c. boiling water
2 c. sugar
1 tsp. vanilla
Few grains salt
1 lg. can angel flake coconut
In a double boiler mix sugar, water, egg whites, cream of tartar and salt.
Beat with electric mixer for 7 minutes. Add vanilla. Sprinkle coconut on
icing between layers and on top of cake.
BROILED ICING
2/3 c. brown sugar, packed
1/3 c. butter or margarine
1/4 c. milk or cream
1 c. coconut, packed
Mix ingredients together over low heat. Spread over top of uncooled cake
still in the pan. Broil under broiler until bubbly and golden brown.
CHOCOLATE FILLING AND ICING
3 squares (1/4 lb.) chocolate
1/2 tsp. butter
1 scant teacup milk
Pinch of salt
3/4 c. sugar
1 tsp. vanilla
Cook chocolate, butter, milk and salt together, stirring all the time, until
it thickens. Add sugar, which will thin mixture. Stir until it thickens; be
careful of burning. Add vanilla after it has started to thicken. Stir in
well; be sure it is very thick; otherwise, it will all run off the cake.
This is enough for top of a 9-inch square cake.
CARAMEL ICING
1/2 c. sugar
3 tbsp. water
Pinch of soda
1 c. milk (may use cream)
Combine above, cook until water is gone and sugar is brown. 2 1/2 c. sugar
1/2 stick margarine
1 tsp. vanilla
Mix ingredients in heavy boiler. Cook until mixture reaches soft boil stage
(234 degrees). Add caramelized mixture. Take off heat, add vanilla; let
cool.
BANANA CREAM CHEESE ICING
1 (8 oz.) pkg. cream cheese
1 stick butter
2 1/2 c. 10X confectioners' sugar
2 tsp. banana extract
Beat all together until smooth. Put icing on cake, cool in refrigerator;
until icing has set.
BIRTHDAY CAKE ICING
2 lb. bag confectioners' sugar
1/2 c. warm water
1/2 tsp. salt
1 tbsp. vanilla extract
3/4 c. Crisco shortening
Sift sugar in large bowl. Add salt, shortening, vanilla and small amount of
water. Beat on high, adding more water as you beat. Continue beating for 7
to 10 minutes. If icing appears too stiff, add a small amount of water and
continue beating. This icing freezes very well, if any is left over.
CHOCOLATE ICING
3 tbsp. cocoa or 2 sqs. chocolate
1 1/2 c. sugar
7 tbsp. sweet milk
2 tbsp. Crisco
2 tbsp. butter or margarine
1 tbsp. syrup (white or dark)
1/4 tsp. salt
1 tsp. vanilla
Stir, cook 2 minutes after hard boil. Cool and add vanilla.
CHOCOLATE CREAM CHEESE ICING
12 oz. chocolate chips
8 oz. cream cheese
1 box powdered sugar
1 stick margarine
Melt margarine and chocolate chips together. Blend with sugar and cream
cheese. Use on your favorite cake layers.
APRICOT ORANGE ICING
2 tbsp. orange juice concentrate
2 tbsp. apricot jam
1 stick butter
2 c. confectioners' sugar
Milk
Soften butter, beat in orange juice and jam. Blend well and add
confectioners' sugar and milk as needed to make spreading consistency. Ice
cooled cake.
PINEAPPLE ICING
1 (20 oz.) drained, crushed pineapple
1 (3 oz.) pkg. vanilla pudding
1 (8 oz.) Cool Whip
Mix pineapple and dry pudding well. Add Cool Whip. Mix well, but do not use
mixer. Very good on angel food cake.
CHOCOLATE ICING
1 box confectioners' sugar
1/2 c. cocoa
1/3 c. milk
1 stick margarine
1 tsp. vanilla flavoring
In mixing bowl, add sugar, cocoa and milk. Mix and add margarine (softened)
and flavoring. Continue to use mixer and beat until smooth enough to spread
on cake.
CHOCOLATE ICING
4 sticks Blue Bonnet margarine
3/4 c. white Karo syrup
1 can Carnation milk, undiluted
5 tbsp. Hershey's cocoa
6 c. Dixie Crystal sugar
2 tsp. vanilla flavoring
Melt margarine in large boiler on medium heat. Add Karo syrup, Carnation
milk and Hershey's cocoa. Mix well and add sugar. With unit on High heat,
bring to a full rolling boil (one you can not stir down). Reduce heat to
medium-high and boil for 4 minutes by the clock. Remove from heat and beat
with mixer on high until thick and creamy. Add vanilla. Spread between
layers of cake and on top layer and sides. This will frost 10 layers. This
recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until
thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut
into squares when cool.
RED VELVET CAKE ICING
1 c. milk
1 1/2 tbsp. flour
Cook until thick and let cool. Combine:
1-1/2 c. butter
1-1/2 c. sugar
4 1/2 tbsp. Crisco
3 tsp. vanilla
Whip all together until it's light and fluffy. (Mix everything together.)
Will look like cream.
MOLASSES ICING
2 egg whites
1/2 c. sugar
1/2 tsp. cream of tartar
Pinch of salt
2 tbsp. molasses
Combine egg whites, sugar, cream of tartar and a pinch of salt in double
boiler. Beat for 5 minutes at high speed over simmering water. Transfer to
bowl. Add 2 tablespoons molasses. Beat at high speed until stiff.
BUTTER CREAM ICING
Melt 1-1/2 cups butter. Add with 2 tablespoons vanilla to 3 pounds (1-1/2
packages) powdered sugar. Mix. Add approximately 3/4 cup milk A LITTLE AT A
TIME until frosting is thick enough to spread. This frosts one large cake or
about 150 cookies. CHOCOLATE BUTTER CREAM
ICING:
Following directions for butter cream icing, except add 1-1/2 cups cocoa to
melted butter.
ICING FOR PEAR CAKE
1 stick margarine
1 c. light brown sugar
1/4 c. evaporated milk
1 tsp. vanilla
Heat margarine and sugar over low heat. Add milk. Let come to full boil,
stirring constantly. Remove from heat. Cool and pour over cake.
CREAMY VANILLA ICING
1 c. sugar
2 eggs
2 tbsp. flour
1 c. milk
Mix together and cook until thick, let cool to cold. Then add: 1 tsp.
vanilla
2 tbsp. powdered sugar
1 c. margarine
Beat all together for 10 to 15 minutes with electric mixer.
FLUFFY WHITE ICING
6 tbsp. flour
1 c. water
1 c. butter
1 c. granulated sugar
1 tsp. vanilla
Cook flour and water until thick and clear white. Cool until cold. Cream
butter, sugar and vanilla until fluffy. Add to flour mixture. Beat with
mixer until light and fluffy.
PEANUT BUTTER ICING
18 oz. or 1 lb. 2 oz. jar chunky or smooth peanut butter
3/4 box 10X sugar
2 tbsp. vanilla extract
Milk
Add peanut butter to 10X sugar. Add the vanilla extract and enough milk to
make icing a spreadable consistency.
LEMON YOGURT ICING
3/4 c. sifted powdered sugar
1 tbsp. plain nonfat yogurt
1/2 tsp. finely shredded lemon peel
1/2 tsp. lemon juice
In a small bowl, combine all ingredients. Mix until smooth and spread on
muffins.
WHITE ICING
2 c. sugar
1/2 tsp. salt
3 egg whites
1 c. water
1 tbsp. vinegar
1/2 tsp. vanilla
Cook sugar, salt, water and vinegar over medium heat, stirring until clear.
Then without stirring, cook until mixture forms thin thread when dropped
from spoon. Beat egg whites until stiff. Add hot mixture in a thin stream
beating constantly until frosting holds its shape. Add vanilla. Coconut can
be sprinkled over if desired. This frosts three large layers.
CHOCOLATE BUTTER CREAM ICING
1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. 10X sugar, sifted
2 tbsp. milk
3/4 c. cocoa
Cream ingredients together. Add milk to consistency of icing. Put icing on
cake.
CARAMEL ICING
2 c. brown sugar
1/3 c. milk
Pinch of salt
4 tbsp. margarine
4 tbsp. flour
Mix all ingredients together. Cook over medium heat. Boil 3 minutes. Remove
from heat and cool until thick enough to spread.
BUTTER CREAM ICING
1 heaping c. nonfat dry powdered milk
1/2 c. cool tap water
2 c. solid Crisco shortening
2 tbsp. meringue powder
1/2 tsp. almond (must be clear flavoring for really white frosting)
1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
2 to 2 1/2 lbs. confectioners sugar (sift if lumpy)
Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If
you want chocolate (or brown) frosting, add cocoa to taste.
FRUIT COCKTAIL CAKE ICING
3/4 c. sugar
1/4 lb. margarine
1 can angel flake coconut
1/2 c. canned milk
1 tsp. vanilla
Combine everything but coconut in a pan. Boil 1 minute, stirring constantly.
Cool slightly before adding coconut. Spread evenly over warm cake.
INSTANT PUDDING FILLING OR ICING
1/2 pt. whipping cream
1/2 pt. milk
1 pkg. instant pudding
Pour above ingredients in mixer bowl and beat until thick enough to spread.
Variations: Use chocolate instant pudding and sprinkle with chopped nuts or
coconut. Use vanilla instant pudding and add 2 tablespoons well drained
crushed pineapple.
ANGEL FOOD CAKE ICING
1/3 c. cornstarch
1/3 c. sugar
2 c. milk
1 egg yolk
1 or 2 tsp. vanilla
1/2 lb. butter
1 c. powdered sugar
Mix the cornstarch and sugar. Add milk and egg yolk. Cook until thick,
stirring constantly. Add vanilla. Cool until COLD. Cream the butter and
powdered sugar. Add cold custard. Beat 20 minutes.
FRESH APPLE CAKE ICING
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
1 tsp. orange juice
2 tsp. vanilla
1 stick butter
Mix well all ingredients and spread on top and between layers.
SOUR CREAM ICING
1 container sour cream
1 stick butter
1 1/2 c. powdered sugar
2 tsp. vanilla
Mix all ingredients together. Spread frosting on cake while it still is hot.
MAPLE SYRUP ICING
Boil 1 1/4 cups maple syrup and 1/8 teaspoon salt until mixture spins an 8
inch thread when dropped from a spoon held high from above the saucepan (242
degrees on a candy thermometer). Pour a little hot syrup in a fine stream
into 1 stiffly beaten egg white. Beat in completely with rotary beater.
Repeat until all syrup is added and it is stiff enough to stand up in high
peaks.
LEMON ICING
2 egg yolks
1 c. sugar
1 c. water
Juice of 1 lemon
3 tbsp. cornstarch (or 2 tbsp. flour)
Cook over low heat, stirring constantly until it begins to thicken, then put
on cake of your choice.
LEMON BUTTER ICING
1/3 c. soft butter
3 c. confectioners' sugar
2 tbsp. lemon juice
1/2 tsp. grated lemon peel
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and
spreadable.
CHRISTMAS COOKIE ICING
1 stick butter
1 box confectioners' sugar
Add milk to consistency
1 tsp. vanilla
1 tsp. almond extract
Green or red food coloring if desired
Mix above ingredients together and brush on Christmas cookies that have
cooled.
GINGERBREAD HOUSE FROSTING
3 egg whites, room temp.
1 lb. powdered sugar
1 tsp. vanilla
1/2 tsp. cream of tartar
Combine all ingredients and beat for 7 to 10 minutes. Spread as desired.
CINNAMON ROLL FROSTING
2 tbsp. butter
3 1/2 c. powdered sugar
3 tbsp. milk or half and half
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Put all ingredients in mixing bowl. Beat together until smooth.
ORANGE CREAM CHEESE FROSTING
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. butter or oleo, softened
1/2 tsp. grated orange peel
1 1/2 c. sifted powdered sugar
(Milk to consistency)
In small mixing bowl beat cream cheese, oleo and peel until light and
fluffy. Gradually add sugar, beating until fluffy and of spreading
consistency. If mixture is too thick, add 1 to 2 teaspoons milk.
COCONUT PECAN FILLING AND
FROSTING
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten,
1/2 cup butter or margarine, and 1 teaspoon vanilla in a saucepan. Cool and
stir over medium heat until mixture thickens, about 12 minutes. Remove from
heat, add 1 1/2 cups Baker's coconut and 1 cup chopped pecans.
CHOCOLATE SOUR CREAM FROSTING
1 (6 oz.) pkg. chocolate morsels
1/4 c. butter
1/2 c. sour cream
2 1/2 to 2 3/4 c. sifted powdered sugar
1 tsp. vanilla
1/4 tsp. salt
In the top of a double boiler, melt the chocolate chips and butter. Remove
from heat and add the sour cream, vanilla and salt; mix well. Add 2 1/2 cups
of powdered sugar, adding more as needed to make a thick but spreadable
consistency.
MAPLE FROSTING
1 box confectioner's sugar
1/2 stick butter, softened
1 1/2 tsp. maple extract flavoring
Mix ingredients with milk until desired thickness. You can drizzle or spread
over cinnamon buns.
PINEAPPLE COCONUT FROSTING
1 tall can crushed pineapple
1 tbsp. cornstarch
1 1/2 c. sugar
1 stick margarine
3 egg yolks
Cook until thickened. Add can of coconut.
CHOCOLATE IRISH CREAM FROSTING
1 (6 oz.) semi-sweet chocolate pieces
1/4 c. butter
1/2 c. Bailey's Irish Cream
1 tsp. vanilla
2 1/2 c. confectioners sugar
In a 1 quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add
sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.
APPLE FROSTING
1 lg. apple
1 1/2 c. sugar
1 egg white
Beat egg white until frothy then add grated apple mixed with sugar. Beat
high speed until white and thick. Put between layers and top of cake.
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