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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.