frosting recipes

8/15/2019 frosting recipes

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* Exported from MasterCook *

7 Minute White Frosting

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 Egg Whites1/2 Cup Karo Syrup3/4 Cup Sugar

3 Tablespoons WaterSaltVanilla

Put in top double boiler, stir, then beat with electric beater until itholds a peak. 7 Minutes or until glossy.

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Boiled Icing


-------- ------------ --------------------------------1 Stick Butter1/2 Cup Pet Milk

1 Box Powdered Sugar

Heat all ingredients together. Let boil. Ice cake while cake is hot.

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Boiled Icing #1

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3/4 Stick butter

1 Tablespoon evaporated milk1 3/4 Cups brown sugar1 Cup coconut1 Cup chopped nuts

Boil butter, milk and sugar for 1 minute. Add coconut and nuts.

Pour over cake and brown lightly in oven.

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Brandy-Sugar Glaze


-------- ------------ --------------------------------2 1/2 teaspoons brandy1 cup sifted confectioners sugar

Mix and blend until smooth.

Yield: 1/4 cup glaze


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Brown Sugar Icing #1


-------- ------------ --------------------------------1 cup brown sugar1/4 pound oleo1/2 cup evaporated milk

1 cup powdered sugar1 teaspoon vanilla

Mix brown sugar, oleo and evaporated milk.

Bring to a boil and cook 6 minutes, stirring often.

Put powdered sugar and vanilla in mixing bowl and pour hot mixture overit, beat rapidly until stiff.

Spread on top of cake.

Decorate with pecan halves and maraschino cherries if desired.

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Brown Sugar Icing #2


-------- ------------ --------------------------------2/3 cup butter

1 cup brown sugar


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2/3 cup milk3 cups confectioners sugar1 pinch salt2 teaspoons vanilla extract

Combine sugar and butter over low heat until sugar melts. Remove and addmilk, bring to boil, boil 2 minutes

Chill thoroughly.

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Browned Butter Frosting #1


-------- ------------ --------------------------------

1/4 cup butter3 cups powdered sugar -- sifted3 tablespoons cream1 teaspoon vanilla

Heat butter till light brown and bubbly. (Do not burn.)

Beat in powdered sugar, cream and vanilla.

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Browned Butter Frosting #2


-------- ------------ --------------------------------1/4 cup butter

3 cups powdered sugar1 teaspoon vanilla3 tablespoons hot water -- (up to 4)

Heat butter over low heat until golden brown; remove from heat.

Beat in powdered sugar and vanilla.

Stir in water, 1 tbsp. at a time until smooth and of desired consistency.

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Butter Frosting


-------- ------------ --------------------------------4 tablespoons butter2 cups sifted confectioner's sugar1 teaspoon vanilla

3 tablespoons milk or cream

Cream butter until very soft. Add sugar gradually, blending thoroughly.Add vanilla. Thin with milk until of right consistency to spread.

Makes enough frosting to cover tops and sides of two 9-inch layers.


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Butterscotch Frosting


-------- ------------ --------------------------------2 tablespoons granulated sugar

1/4 cup boiling water2 1/2 cups confectioners sugar1/4 cup milk

2 tablespoons butter

Make a caramel syrup of the granulated sugar by heating it slowly over aflame until it melts and becomes straw colored. Remove from fire. Addboiling water carefully as it splatters. Stir until sugar is dissolved.

Cream butter until soft. Add 1/2 cup confectioner's sugar. Then add sugarsyrup, beating well. Add remaining confectioner's sugar gradually,thinning with milk to a spreading consistency.

Helpful kitchen hints

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Caramel Frosting

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 stick margarine2 cups sugar2 cups milk

Melt margarine and add sugar. Stir over heat until light brown.

Add milk. Cook until mixture forms soft ball in water.

When cool frost completely cooled cake.

Busted by Barb at

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Caramel Icing

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


3 cups sugar1 pinch salt1 cup milk1/2 cup sugar

Put 3 cup's sugar, pinch salt and milk in saucepan and bring to boilingpoint.

Melt 1/2 cup sugar in a small iron skillet and pour into boiling milkmixture.

Cook to a soft ball.

Remove from heat and cool a few minutes until it begins to cream or gloss.Spread rapidly on cake.

Busted by Barb at


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Carrot Cake Icing

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 pound powdered sugar1/2 stick butter or margarine

8 ounces cream cheese

1 teaspoon vanilla

Mix together and spread between layers and on top of carrot cake.

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Carrot Pecan Cake Icing


-------- ------------ --------------------------------4 tablespoons butter

8 ounces cream cheese2 cups confectioners' sugar -- sifted1 teaspoon vanilla1/2 cup coconut -- grated1/2 cup chopped pecans

While at room temperature, blend together butter and cream cheese. Slowlyblend in confectioners sugar; add vanilla., coconut and pecans. Mixingwell. Frost the cake.


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Chocolate Butter Filling


-------- ------------ --------------------------------2 tablespoons butter

1/3 cup confectioners sugar1 Square unsweetened chocolate -- melted and cooled

Cream butter and sifted confectioner's sugar.

Blend in chocolate.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Chocolate Butter Frosting #1


-------- ------------ --------------------------------4 tablespoons butter2 cups confectioners sugar1/2 teaspoon vanilla

1 1/2 Squares unsweetened chocolate -- melted


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4 teaspoons milk

Cream butter, add 1 cup sugar and cream together thoroughly. Add vanillaand chocolate. Add remaining sugar gradually, beating well after eachaddition. Thin with milk until of right consistency to spread.

Makes enough frosting to cover 8x8x2-inch cake.


MC Formatted using MC Buster 2.0d on 4/8/98

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-------- ------------ --------------------------------

1 tablespoon butter1/3 cup sifted confectioners sugar

1 Egg yolk1 Square unsweetened chocolate -- melted and cooled

Cream butter and confectioner's sugar.

Add egg yolk and chocolate. Blend well.



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Recipe By :Serving Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------5 1/2 tablespoons butter -- melted4 1/2 tablespoons cocoa2 cups powdered sugar1/2 teaspoon vanilla

3 tablespoons milk

Melt butter and cocoa in saucepan over very low heat.

Remove from heat and stir in remaining ingredients.

Add 1/2 Cup chopped nuts if desired.



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Chocolate Cream Filling

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :


1/2 cup sugar1/4 cup flour

1 dash salt1 Cup milk1 egg -- slightly beaten1 ounce unsweetened chocolate1 teaspoon vanilla

In small saucepan combine sugar, flour and salt. Gradually beat in milk,


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with small whisk. Cook and stir over medium heat until thickened andsmooth. Remove from heat and beat in egg.

Return to low heat for 30 seconds while beating.

Add chocolate and beat until melted.

Beat in vanilla.

Cut out a waxed-paper circle to fit pan and place right on filling to keepskin from forming. Chill.

Stir before using.

Makes about 1 1/2 cups.

MICROWAVE DIRECTIONS: Melt chocolate in 4-cup glass measure about 2minutes. Mix in sugar, flour and salt. Gradually stir in milk, beatingwith whisk. Stir in egg. Cook uncovered 3 1/2 minutes or until thickenedand smooth, beating 6 times. Beat in vanilla. Proceed as above.



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Chocolate Frosting #1


-------- ------------ --------------------------------

1 ounce semisweet chocolate2 tablespoons butter or margarine1/2 cup confectioners' sugar

2 teaspoons milk -- up to 3

Milt chocolate and butter in saucepan.

Stir in confectioners' sugar.

Add milk and stir until smooth and shiny.


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Chocolate Frosting #2


-------- ------------ --------------------------------2 1/3 cups confectioners' sugar1/3 cup shortening1/4 teaspoon salt1/2 + 1 1/2 Tbsp. cocoa

2 2/3 tablespoons dry skim milk1/3 cup cold water

1 teaspoon vanilla

Place all dry ingredients in mixing bowl and add shortening. Mix at lowspeed.

Add 1/2 cup cold water and mix until smooth. Turn mixer to medium speedand continue mixing as remaining water is added.

Add vanilla. Scrape bowl and continue mixing until frosting is light andfluffy. Whipping gives frosting lighter texture and better volume.



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Chocolate Glaze #1



-------- ------------ --------------------------------2 tablespoons cocoa1 tablespoon corn syrup1 tablespoon + 2 Tsp. water1 tablespoon Crisco oil1 cup confectioner's sugar -- sift if lumpy

In a small saucepan combine all ingredients except sugar. Cook and stirover low heat until mixture is smooth.

Remove from heat; beat in sugar. If mixture is too thick to pour easily,

add a little more water.

Drizzle over cake.



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Chocolate Glaze #2

Recipe By :

Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 package Baker's German's Sweet Chocolate -- broken into pieces3 tablespoons Water3 tablespoons butter

Melt chocolate and water over low heat, stirring constantly. (Or heat ina nonmetal bowl in microwave at high power for 1 1/2 to 2 minuets,stirring once until completely melted.)


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Remove from heat and stir in unsalted butter.

Cool to thickened, if necessary.



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Chocolate Glaze #3


-------- ------------ --------------------------------2 ounces each semisweet chocolate1 tablespoon margarine or butter3/4 cup powdered sugar

1/2 teaspoon vanilla4 tablespoons hot water -- up to 5

Heat chocolate and margarine in saucepan until melted.

Stir in remaining ingredients until smooth and of desired consistency.



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Chocolate Glaze #4


-------- ------------ --------------------------------2 tablespoons milk1 tablespoon butter or margarine1 ounce unsweetened chocolate1 teaspoon vanilla3/4 cup confectioners' sugar

In small saucepan heat milk and butter over low heat until hot.

Add chocolate and stir until chocolate is melted.

Stir in vanilla and confectioners' sugar until smooth. Spread whilewarm.

MICROWAVE DIRECTIONS: Combine milk and butter in 2-cup glass measure; cook1 minute or until hot. Add chocolate and stir until melted. Stir invanilla and sugar until smooth.



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Chocolate Glaze #5


-------- ------------ --------------------------------2 tablespoons butter2 ounces unsweetened chocolate

In small saucepan over low heat melt butter and chocolate and stir tomelt and until smooth.


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Chocolate Glaze #6


-------- ------------ --------------------------------6 ounces semisweet chocolate pieces6 tablespoons butter

Combine chocolate pieces and butter in small saucepan.

Stir over medium heat until melted and blended.



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Chocolate Icing



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-------- ------------ --------------------------------2 cups sugar1/2 cup white Karo syrup3/4 cup cream

1 Square melted unsweetened chocolate1 teaspoon vanilla3 tablespoons butter

Cook all ingredients together, except vanilla and butter, until soft ballstage.

Remove from fire, add vanilla and butter, beat and spread.



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Chocolate-Vanilla Ripple Frosting


-------- ------------ --------------------------------1/2 cup sugar

1 Egg1/2 cup butter -- softened

4 ounces semi-sweet chocolate -- melted1/2 cup sifted confectioner's sugar

2 teaspoons milk

To make chocolate portion, blend sugar and egg in top of double boiler.

Heat, stirring constantly, until mixture is amber colored. Remove fromheat; add butter and chocolate. Stir occasionally until butter melts.

Chill until of spreading consistency.

Spread chocolate frosting on top and sides of cooled cake.

Then combine confectioners sugar and milk and beat until smooth.

Spread lightly over chocolate frosting on top of cake. With spatula,lightly draw lines as desired to form design.


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Cocoa Butter Icing


-------- ------------ --------------------------------1 box Powdered sugar1 stick butter -- softened2/3 cup cocoa

1 teaspoon instant coffee1/4 cup boiling water

1 teaspoon vanilla

Sift sugar, add cocoa and mix well, add softened butter - cream well.Add 1/4 cup boiling water to instant coffee. Add coffee to creamedmixture and blend thoroughly. Ice only after cake is totally cold.

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Coconut-Pecan Frosting



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-------- ------------ --------------------------------1 cup evaporated milk1 cup sugar3 Slightly beaten egg yolks1/2 cup butter

1 teaspoon vanilla1 1/3 cups Baker's angel flake coconut1 cup chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cookand stir over medium heat until thickened, about 12 minutes.

Add coconut and pecans. Cool until thick enough to spread; beatoccasionally.

Makes 2 1/2 cups



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Cooked Frosting


-------- ------------ --------------------------------2 cups sugar1 stick butter1/4 cup corn syrup1/2 cup can milk

Salt to taste

Stir and cook on low heat until it boils. Cook one minutes. Add vanillaand beat.




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Cover Up Icing

Recipe By : Ann MooreServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 envelopes Dream Whip

1 1/2 cups cold milk1 package Pistachio pudding mix1/2 cup coconut3/4 cup chopped nuts

Beat Dream whip, milk and pudding mix until thick.

Spread over cake.

Sprinkle coconut and nuts over top.



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Cream Cake Filling


-------- ------------ --------------------------------


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1/4 cup sugar1 1/2 tablespoons corn starch1/4 teaspoon salt

1 Cup milk1 Egg -- well beaten1 teaspoon vanilla

In small heavy saucepan mix first 3 ingredients.

Gradually stir in milk until smooth.

Cook and stir over medium heat until mixture boils 1 minute.

Remove from heat.

Gradually stir half the hot mixture into beaten egg, then stir intomixture in saucepan.

Without letting mixture boil, heat, stirring constantly, 1 to 2 minutes.

Remove from heat; add vanilla.

Chill.

Makes 1 1/4 cups.



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Cream Cheese Filling


-------- ------------ --------------------------------8 ounces cream cheese -- softened1/4 cup sugar

1 teaspoon cinnamon1 Egg1 1/2 Tsp. vanilla


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Beat all ingredients in small mixer bowl, scraping bowl occasionally,about 2 minutes.



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Creamy Chocolate Frosting


-------- ------------ --------------------------------2 teaspoons cornstarch1/2 cup water

1 can evaporated milk -- (5 1/2 oz.)2 tablespoons butter or margarine1/8 teaspoon salt

6 ounces semisweet chocolate pieces1 teaspoon vanilla or rum extract

In small heavy saucepan cook and stir cornstarch, water, milk, butter andsalt over low heat until thickened and smooth; remove from heat.

Stir in chocolate until melted, returning to low heat if necessary.

Stir in vanilla.

Chill until thickened and of spreading consistency.

Store covered in refrigerator. (May be stored up to 1 week before

using.)

Stir before using.

MICROWAVE DIRECTIONS: Cook cornstarch, water, milk, butter and salt in 11/2 quart glass casserole 3 minutes or until thickened and smooth,stirring twice with wire whisk.

Stir in chocolate until melted and smooth.

Stir in vanilla. Chill.


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Creamy Coconut Frosting


-------- ------------ --------------------------------1 can evaporated milk -- (13 oz.)1 cup sugar1/2 cup butter

3 Egg yolks1 teaspoon vanilla1 1/2 cups flaked coconut

Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan.Cook over medium heat, stirring constantly about 12 minutes or untilthickened.

Mixture will be the consistency of pudding. Remove from heat and stir incoconut.

Cool completely and frost cake.



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Creamy Glaze



-------- ------------ --------------------------------1 1/2 cups confectioners' sugar2 tablespoons butter -- softened1 1/2 teaspoons vanilla1 tablespoon hot water -- up to 2

Mix all ingredients until smooth and of spreading consistency.



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Easy Ham Glaze


-------- ------------ --------------------------------1 cup Karo light corn syrup -- or dark1/2 cup firmly packed brown sugar

3 tablespoons prepared mustard

1/2 teaspoon ground ginger1 dash ground cloves

In 2-quart saucepan combine all ingredients.

Stirring constantly, bring to boil over medium heat and boil 5 minutes.

Brush frequently on ham during last 1/2 hour of baking.

Makes 1 cup.


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MICROWAVE DIRECTIONS:

In 1 1/2-quart microwavable bowl stir all ingredients.

Microwave at High (100%) 6 minutes.

Glaze ham as above.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Egg Nog Filling


-------- ------------ --------------------------------

3 tablespoons cornstarch2 cups egg nog1/2 teaspoon rum extract

In a stainless steel, glass or enamel saucepan, combine the cornstarchwith a little of the eggnog and blend until smooth.

Blend in the remaining eggnog and cook over boiling water or oncontrolled heat, stirring frequently, until thick and bubbly.

Add extract and cool.




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Fluffy Chocolate Butter Frosting


-------- ------------ --------------------------------1/2 cup butter or margarine -- softened

3 ounces unsweetened chocolate -- melted and cooled2 1/2 cups unsifted confectioners' sugar4 tablespoons hot water1 teaspoon vanilla

In small bowl of mixer blend butter and chocolate.

Gradually beat in sugar alternately with water.

Place bowl in bowl of ice water and beat until fluffy.

Stir in vanilla.

Makes about 2 Cups.

NOTE: The secret of fluffy frosting is to beat it in ice water.



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Fluffy Frosting


-------- ------------ --------------------------------


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1 cup sugar2 Egg whites -- unbeaten4 tablespoons cold water1/4 teaspoon cream of tartar

1 dash salt1/2 teaspoon vanilla

Combine sugar, egg whites, water, cream of tartar and salt in upper part

of double boiler.

Place over boiling water and beat constantly with rotary beater untilfrosting will stand in peaks, or about 7 minutes. Add vanilla last.

Makes about 3 cups.



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Frosting

Recipe By : Janis AllingServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Cup milk5 tablespoons flour1 cup butter2 cups powdered sugar1 tablespoon vanilla

Cook milk and flour until thick. Put in refrigerator to cool.

Beat together butter, powdered sugar and vanilla with cooled mixture alittle at a time.




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Fudge Frosting


-------- ------------ --------------------------------8 tablespoons cream

1 1/2 cups sugar1 ounce chocolate cut in pieces1 Egg yolk1 tablespoon butter1/2 teaspoon vanilla

Combine cream, sugar, chocolate and egg yolk. Stir thoroughly todissolve sugar. With a damp cloth wipe away any sugar crystals whichappear on the sides of the sauce pan.

Cook very slowly to 232 degrees or until a soft ball stage is reached.Add butter and vanilla. Cool to lukewarm or 110 degrees. Beat until athick enough to spread.

It is sufficient to generously frost a 9x9 inch loaf cake.



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Fudgy Frosting


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-------- ------------ --------------------------------3 cups sugar1 Cup milk4 ounces unsweetened chocolate

3 tablespoons corn syrup1/2 cup butter or margarine

1 teaspoon vanilla

In 3-quart saucepan combine sugar, milk, chocolate and syrup. Overmedium-high heat bring to boil, stirring often. Reduce heat to medium,set candy thermometer in pan and cook, stirring occasionally, until syrupreaches 234 degrees or forms a soft ball when small amount is dropped invery cold water. Remove from heat.

Add butter and vanilla but do not stir.

Cool at room temperature (without stirring) until temperature drops to

110 degrees or bottom of pan feels just warm, about 1 hour.

`With wooden spoon beat until creamy and frosting begins to hold itsshape.

If frosting becomes too stiff, add a few drops hot water; beat untilcreamy.



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Glaze #1


-------- ------------ --------------------------------2 cups confectioners sugar1 tablespoon soft butter1/2 teaspoon pumpkin pie spice -- or combination of


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-- cinnamon, nutmeg or-- cloves)

2 tablespoons milk -- up to 4

In small bowl, combine sugar, butter, and spice. Add milk gradually toachieve desired consistency and stir until smooth.

Drizzle over cake.


MC Formatted using MC Buster & SNT on 4/9/98

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Glaze #2


-------- ------------ --------------------------------1 tablespoon butter3/4 cup confectioners sugar1/4 teaspoon vanilla extract

2 tablespoons cherry syrup2 teaspoons milk -- up to 3

Combine first four ingredients. Gradually add milk to obtain desiredconsistency.




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Glaze #3

Recipe By :


-------- ------------ --------------------------------2 tablespoons butter2 tablespoons orange juice3/4 cup confectioner's sugar1/4 teaspoon grated orange rind

Heat butter with orange juice.

Add to confectioners sugar and grated orange rind; beat until smooth.



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Glaze #4


-------- ------------ --------------------------------

1 cup powdered sugar2 tablespoons margarine or butter -- softened1/2 teaspoon vanilla

4 tablespoons milk -- up to 5

Mix powdered sugar, margarine and vanilla.

Stir in milk, 1 tbsp. at a time until smooth and of desired consistency.



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Hot Rum Glaze



-------- ------------ --------------------------------1 cup sugar1/2 cup butter1/4 cup dark rum1/4 cup water

Combine all ingredients in saucepan. Boil 2 or 3 minutes. Pour over hotcake.



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Icing Mix


-------- ------------ --------------------------------


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1/3 cup softened margarine6 ounces softened cream cheese1 3/4 cups confectioners sugar1 teaspoon vanilla

Mix margarine, cream cheese, confectioners sugar and vanilla to spreadconsistency.

Spread on cake and sprinkle with chopped pecans or walnuts.



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Lemon Filling



Juice and grated rind of 1 lemon1/2 cup sugar3/4 cup water

2 1/2 tablespoons cornstarch2 tablespoons water1 Egg yolk

Combine lemon juice, rind, sugar and 3/4 cup water. Slowly bring thismixture to boiling point.

Make a smooth paste of cornstarch and the 2 Tbsp. of water. Add slowly

to syrup, stirring constantly. Cook until mixture is thick and clear, orabout 5 minutes. Remove from heat.

Add small amount of slightly beaten egg yolk. Beat vigorously. Returnto remaining mixture and blend well. Cool.

Makes 1 1/2 Cups.




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Lemon Icing



1 1/4 cups confectioners sugar2 tablespoons ReaLemon

Food coloring if desired

Mix confectioners sugar and ReaLemon until smooth. Add food coloring ifdesired.



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Lemon Mace Icing


-------- ------------ --------------------------------2 tablespoons soft butter1 1/2 cups sifted powder sugar


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1 teaspoon grated lemon peel1/4 teaspoon mace1/4 cup well drain pineapple

Mix all ingredients well.



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Maple Frosting


-------- ------------ --------------------------------8 ounces cream cheese1 1/2 pounds confectioners' sugar

1 Tsp. maple flavoring -- (1 to 2)1 tablespoon milk

In mixer bowl, beat cream cheese until fluffy.

Add sifted confectioners' sugar, maple flavoring and milk. Mix well. Addadditional milk, 1 Tsp. at a time if needed for desired consistency.



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Mint Frosting



1 cup confectioners' sugar2 tablespoons butter -- softened1 tablespoon milk1/2 teaspoon peppermint extract

Beat until smooth sugar, butter milk and peppermint extract.



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Mocha Frosting


-------- ------------ --------------------------------3 tablespoons butter2 cups confectioners' sugar1 dash salt2 tablespoons strong coffee -- about

Cream butter, add sugar and salt gradually, and cream until light andfluffy. Add coffee slowly until of right consistency to spread.

Makes enough frosting to cover top of 8x8-inch cake or tops of two 9-inchlayers.




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Orange Frosting


-------- ------------ --------------------------------Grated rind of 1 orange

2 tablespoons orange juice2 teaspoons lemon juice1 Egg yolk -- slightly beaten1 3/4 cups sifted confectioners' sugar

Add rind to fruit juices and let stand 15 minutes. Strain and addgradually to egg yolk. Stir in sugar until of right consistency tospread.

Makes enough frosting to cover tops of two 9-inch layers.



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Plain Coconut Icing



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4 cups sugar4 tablespoons white corn syrup1 1/2 cups water1 teaspoon vanilla6 Egg whites2 Coconuts -- grated

Cook sugar, corn syrup and water to 248 degrees or until firm ball formswhen tried in cold water.

Add flavoring.

Let cool for 5 to 10 minutes, then poor slowly over the stiffly beatenegg whites. Beat until it holds its shape.

Spread the layers and sides, sprinkling top with grated coconut.



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Pound Cake Glaze


-------- ------------ --------------------------------1/2 cup granulated sugar1/4 cup water

1/4 teaspoon almond extract1/2 Tsp ; vanilla extract1/2 teaspoon butter flavoring

2 teaspoons lemon extract3 tablespoons milk2 cups confectioner's sugar -- sifted

Combine granulated sugar, water, almond extract, vanilla, extract, butterflavoring and 1 Tsp. lemon extract in a small saucepan. Bring slowly to aboil, stirring frequently. Simmer 3 - 4 minutes.


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Apply to cake while still warm.

Combine 1 Tsp. lemon extract with milk and add to confectioner's sugar,blending well; drizzle over cake.



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Powdered Sugar Glaze


-------- ------------ --------------------------------powdered sugarwater

Just take some white powder sugar and wet with a little water and mix.Then after putting nuts on top of cake, take a spoon and let the powderedsugar glaze run off the spoon onto the cake here and there.

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Prune Frosting



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-------- ------------ --------------------------------2 Eggs -- beaten1 cup prunes -- cooked, pitted and

-- chopped1/2 cup sour cream

1 cup sugar1 teaspoon vanilla1/4 teaspoon vanilla

1/4 teaspoon salt2 tablespoons butter1 cup chopped nuts

Combine all ingredients and cook until thick.

Cool and spread between layers and on top of cake.



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Red Velvet Cake Frosting

Recipe By : Nola RollsServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup butter1 Cup milk1 tablespoon vanilla1 cup sugar3 tablespoons flour

Cream butter and sugar until fluffy.

Cook milk and flour until thick. Cool milk mixture.

Add vanilla to sugar and butter, then add milk mixture gradually beatingconstantly.

Frost cake in layers and on top, but do not frost sides.

Keep refrigerated.


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Seven Minute Frosting


-------- ------------ --------------------------------2 Egg whites -- unbeaten1 1/2 cups sugar5 tablespoons water1 1/2 teaspoons light corn syrup1 teaspoon vanilla

Put egg whites, sugar, water and corn syrup in upper part of double

boiler. Beat with rotary egg beater until thoroughly mixed.

Place over rapidly boiling water, beat constantly with rotary egg beater,and cook 7 minutes or until thick enough to spread.

Makes enough frosting to cover tops and sides of two 9-inch layers.



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Shirlie's Pound Cake Icing

Recipe By : shirlie TrembleServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 box confectioner's sugar1 stick butter8 ounces cream cheese1 teaspoon vanilla

Coconut -- to taste

Blend all ingredients together and pour over cake.

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Smooth 'n Creamy Frosting

Recipe By :


-------- ------------ --------------------------------1 package instant pudding and pie filling -- any flavor (4

-- serving size)1/4 cup confectioners sugar

1 cup cold milk3 1/2 cups Birds Eye Cool Whip -- thawed

Combine pudding mix, sugar and milk in small bowl. Beat slowly withrotary beater or at lowest speed of electric mixer until well blended,about 1 minute.

Fold in whipped topping.

Spread on cake at once.

Makes about 4 cups or enough for two 9" layers.

NOTE: Store frosted cake in refrigerator.



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Soft Chocolate Frosting



-------- ------------ --------------------------------1 cup confectioners sugar1 Egg -- slightly beaten1 Dash salt2 ounces unsweetened chocolate1/2 teaspoon vanilla

Gradually add sugar to the slightly beaten egg. Beat until smooth andlight.

Add salt and melted chocolate, blending well. Add vanilla. Cool before

spreading.

This makes sufficient to cover tops and sides of an 8x8 inch loaf cake.

Helpful kitchen hints.



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Sour Cream Chocolate Frosting


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1/3 cup butter -- softened3 ounces melted unsweetened chocolate -- cool3 cups confectioners' sugar1/2 cup sour cream

2 teaspoons vanilla

Mix butter and cooled chocolate thoroughly.

Blend in sugar.

Stir in sour cream and vanilla; beat until frosting is smooth and ofspreading consistency.



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Strawberry Glaze


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1 tablespoon corn starch1/4 cup water1/3 cup light corn syrup1/4 cup crushed fresh strawberries

1 teaspoon lemon juiceRed food coloring

Mix corn starch, water and corn syrup until smooth.

Add crushed fresh strawberries.


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Bring to boil, stirring constantly, and boil 1 minute.

Strain.

Stir in lemon juice and red food coloring.

Cool slightly.

Arrange whole strawberries on cake; cover with glaze.



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Vanilla Butter Icing



2 tablespoons butter3/4 cup powder sugar1/2 teaspoon vanilla1/2 teaspoon milk -- up to 1

In 1 quart bowl beat butter until fluffy.

Beat in sugar and vanilla.

Gradually beat in milk to make an icing of thick spreading consistency.




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Whipped Cream Frosting


-------- ------------ --------------------------------1 pint whipping cream1 teaspoon unflavored gelatin -- melted in 2 Tbsp.

-- water1/4 cup sugar

1 teaspoon vanilla extract1/2 teaspoon rum extract

1 Dash salt

Chill cream in mixing bowl, Chill beaters, too.

When well chilled begin whipping.

If cake is to stand for more than 2 hours after frosting, beat in thedissolved gelatin. (Dissolve in cup set in boiling water.) Dribble intocream, beating constantly.

Gradually add the sugar and flavorings and beat until stiff andspreadable.



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