Kathleen's Favorite Frosting Recipes
Please enjoy the following frosting recipes; these recipes have been enjoyed by customers, family, friends and students for many years.
~Frosting Hints~
After decorating cakes you may have several different frosting colors left over, don't waste your money or the ingredients by discarding the frosting; make chocolate frosting using left over colored frosting, by mixing them all together. If your original frosting is made with shortening only and you have approximately three to four cups after mixing colors together; add 1/2 cup unsalted sweet butter, softened; blend well with mixer, add 9-12 tablespoons unsweetened cocoa powder, sifted (or) 3-4 oz. melted bittersweet chocolate; add more chocolate if a stronger chocolate flavor or darker chocolate flavor is wanted. Use this recipe to frost your next cake. This helps from wasting un-wanted colors; left over from previous cakes.
Use unsalted sweet butter in all frosting recipes. Unsalted sweet butter has a higher melting point, than regular butter, this prevents your frosting from becoming too soft while frosting and decorating your cakes.
If you have left over Royal Icing, made with meringue powder; use leftover icing to make buttercream frosting; for each cup leftover, add 1/3 cup shortening or softened sweet butter, flavoring, pinch of salt to taste. This allows you to use the leftover icing to decorate a cake and not waist the ingredients if you no longer need royal icing.
I prefer using a high ratio bakery shortening, when making a basic American type buttercream frosting. Sweetex Shortening or other types of high ratio icing shortening, maybe found at a bakery supplier or cake and candy supply store.
High ratio shortening, means it can hold more liquid and sugar than a Crisco or butter in cakes, icing and other baking formulas.
Add 1-2 Tablespoons Meringue Powder to frosting recipes; acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather.
French Buttercream Frosting
3/4 cup non-fat dry milk
1/2 cup cold water
Combine ingredients in mixer until dissolved
Add - 2 cups Crisco (or) Sweetex shortening (high ratio bakery type)\
Combine and mix ingredients until fluffy, add;
1 teaspoon salt
1 heaping tablespoon Meringue powder **See Note
2 teaspoons butter/vanilla (or) flavor of choice
Mix until fluffy;
Add 2-1/2 pounds sifted confectioners' sugar. Mix 5 minutes
Add - 1/4 to 1/3 cup water at end of first mixing.
Continue to mix on low to medium speed, 8 to 10 minutes until fluffy. (If icing is too thin, add extra sifted powdered sugar)
Whipped Buttercream Frosting
This frosting is similar to bakery frosting; great for frosting cakes and simple decorating.
2 cups Crisco (or) Sweetex shortening (high ratio bakery type)*
1/2 – 3/4 cup heavy whipping cream (Manufacturing)
2 teaspoons butter/vanilla flavor, or your favorite
1/2 - 1 teaspoons salt
2 pound confectioners’ sugar, sifted
Cream shortening, whip cream, flavoring, and salt until fluffy; add confectioners’ sugar, small amount at a time. Beat at medium to high speed until fluffy. If frosting is too stiff add extra whipping cream; too thin add extra confectioners’ sugar.
*(May substitute 1 cup unsalted sweet butter + 1 cup shortening for a buttery taste)
Cremora Frosting
2 cups Crisco (or) Sweetex shortening (high ratio bakery type)
1/3 cup water
1 teaspoon salt, dissolve in warm water
4 Tablespoons Cremora Dry Coffee Creamer
1 - 2 teaspoons almond extract (or) 1 tsp vanilla and 1 tsp almond extract or flavor of choice
Combine and mix ingredients until fluffy, add;
2 pounds confectioners' sugar, sifted
Continue to mix on low to medium speed until fluffy, 8-10 minutes.
Cream Cheese Frosting
Prepare as above but add half cream cheese as part of the shortening. You will have to add extra confectioners' sugar until proper consistancy. (one cup cream cheese plus one cup shortening, equals 2 cups shortening) add fresh strained lemon juice in place of almond extract.
Chocolate Fudge Frosting
3/4 cup Crisco or Sweetex shortening and 3/4 cup sweet butter
(or 1 ˝ cups unsalted sweet butter), softened
2/3 cup cream, evaporated milk or non-dairy whipped topping
2 tsp vanilla
1 tsp salt
Combine ingredients, mix until fluffy.Sift 1-1/2 cups unsweetened cocoa powder
2 pounds confectioners' sugar, sifted
Add to shortening mixture, continue to mix on low to medium speed until fluffy, 8-10 minutes.
*Note: Non-dairy whipped topping found at a bakery supply store.
Chocolate Kahlua Frosting
Excellent with Chocolate Kahlua Cake - Recipe under "Cake Recipes"
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
5 tablespoons boiling water
3 tablespoons Kahlua
1/ 2 cup unsalted sweet butter, softened
4-5 cups confectioners' sugar, sifted
1/4 teaspoon ground cinnamon
Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes or more.
Whip Topping Buttercream Icing
2 cups Crisco (or) Sweetex shortening (high ratio bakery type) *See Note
2 Tablespoons dry Dream Whip topping mix
3 Tablespoons clear corn syrup or Glucose
1/2 cup hot tap water, not boiling
2 teaspoons clear vanilla
2 pounds confectioners' sugar, sifted
Place first 5 ingredients in a bowl, beat until fluffy; add confectioners' sugar, start mixing slowly, then mix at medium speed for 5 minutes - less mixing time is needed if using a heavy duty stand mixer.. Mixture will appear heavy at first, will beat into a light workable icing for both frosting and decorating.
Cream Cheese Frosting
1 - 4 oz. pkg. cream cheese, softened
1/2 cup Crisco (or) Sweetex shortening (high ratio bakery type) *See Note
1/2 cup unsalted sweet butter, softened
1 pound confectioners' sugar, sifted
1 tsp. vanilla
1 - 2 Tablespoon lemon juice
Cream together cream cheese, shortening and butter until smooth, then add vanilla and lemon juice; add confectioners' sugar, add extra confectioners' sugar, if frosting is too soft. Makes enough to frost an 8 inch layer cake.
White Chocolate Cream Cheese Buttercream
12 ounces white chocolate, chopped
12 ounces cream cheese, softened
8 ounces (2 sticks) unsalted butter, softened
1- 1/2 teaspoon vanilla
2 Tablespoons lemon juice, freshly squeezed and strained
4 cups confectioners' sugar, sifted
Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning. Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed. Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated. Add sugar and mix until frosting is light and fluffy (add extra confectioners’ sugar if frosting is too soft. Store 2 weeks refrigerated. Yield Approx. 6 Cups.
Basic Buttercream Frosting
Mix together:
1 tsp. salt
1 tsp. lemon juice
1 tsp. clear vanilla
1 tsp. rum flavoring (optional)
Add enough water to this to equal 1 cup total liquid (pineapple juice or any other favorite juice may be added, as part of liquid.) add;
1/4 cup sifted cake flour*
2 cups Crisco (or) Sweetex shortening (high ratio bakery type) *See Note
2 lbs. sifted confectioners' sugar
1 envelope dry Dream Whip *See Note
*Note: May use 1/2 pkg. Dream Whip, increase cake flour to 1/3 cup. Beat all ingredients until light and fluffy, if too soft add extra confectioners' sugar, store covered.
Variations:
*Note: Dream Whip substitute: 1 cup regular instant milk, dissolved in the already measured liquid.
Air Dried Flowers
Decrease shortening in above recipe to 1 1/4 cup. Allow flowers to dry 48 hours.
Practice Buttercream Frosting - #1
Stiff Consistency Frosting
Use for roses and other flowers with upright petals
1 cup Crisco (or) Sweetex shortening (high ratio bakery type) *See Note
3-4 tablespoons water(add more or less to control the consistancy
1-2 teaspoons flavoring, butter/vanilla or favorite type flavor, clear type
1/2 tsp salt
2 tablespoons Meringue Powder, optional **See Note
1 pound confectioners' sugar, sifted (add more if frosting is too thin)
Cream shortening, flavorings and water. Sift confectioners' sugar and meringue powder into a large mixing bowl, gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend on slow to medium speed for about 5 minutes or so, until creamy. The longer you beat mix the frosting, the smoother the consistancy will be.
Yields: 3-4 cups
Medium Consistency Frosting
Used for most decorating borders
Add one extra tablespoon water, to the full recipestiff consistency icing. Mix until all ingredients are well blended.
Thin Consistency Frosting
Used for crumb coating cakes, writing, leaves
Add two tablespoons water for the full recipe. Mix until all ingredients are well blended. May add light Corn Syrup or Glucose to make frosting a smoother consistancy. This is especially helpful for making leaves come to a point.
Note: I prefer students to use this frosting recipe for decorating and practicing in class; due to re-using the frosting for practice. This buttercream icing will last for months when stored in the refrigerator and if using only water for the liquid.
Buttercream, variation
Follow the Practice Buttercream Frosting recipe, except make the following substitution: For 1 cup shortening, substitute 1/2 cup shortening and 1/2 cup softened unsalted sweet butter.
Choolate Buttercream Frosting Recipe
Follow Practice Buttercream Frosting recipe; add 4 oz. of melted Bittersweet Chocolate or 12 Tablespoons Unsweetened Cocoa Powder, sifted.
Cake Filling/Frosting
Make a full recipe of medium consistency Practice Buttercream Frosting; add two to three tablespoons light corn syrup, mix until ingredients are thoroughly blended. Perfect consistancy for filling and frosting cakes.
Practice Buttercream Frosting - #2
This frosting is a great practice frosting for buttercream flowers; they maybe air dried and handled within 3 to 4 hours. Good alternative to royal icing flowers; they are good tasting and not as rock hard when applying to a cake.
2/3 cup water
5 Tablespoons meringue powder
1 teaspoon salt
2 teaspoons flavoring; may use butter/vanilla, almond or any other combination of your choice.
1- 1/4 cups Crisco (or) Sweetex shortening (high ratio bakery type)
3 pounds confectioners’ sugar, sifted
Combine water and meringue powder, whip until peaks form; add salt, flavoring and shortening, whip until fluffy; will separate, continue beating at low speed, adding confectioners’ sugar one cup at a time, blending well after each addition. Continue beating at low to medium speed until smooth and fluffy. Recipe yields approx. 6 1/2 -7 cups.
Meringue Powder Royal Icing
This recipe is a very basic royal icing; can be used for flowers, gingerbread houses and cookie decorating. In my Lambeth Method classes, I handout two different, special royal icing recipes; specifically used for the flowers,overpiping techniques and lacework.
Before mixing royal icing; make sure everything you mix with is GREASE FREE, or this icing will not beat to the proper consistancy; keep damp cloth over icing at all time, to prevent drying and re-beat as necessary; this will keep icing from weeping and losing the consistancy.
3 Tablespoons Meringue Powder
5 – 6 Tablespoons water
4 cups sifted powdered sugar (approx. 1 pound)
Beat water with meringue powder until blended; add powdered sugar and continue to beat at a medium speed for 7-10 minutes. (10-12 minutes for hand held mixer) Mix until icing forms peaks and doesn’t lose its shape. If icing appears too thin add more powdered sugar; if icing appears too thick add more water. Yields; 3 cups.
Note: To give Royal icing decorations a shiny snow-like effect and to make adhere to cookies; add 1-2 tablespoons clear Corn Syrup or Glucose, to recipe after desired consistency is acquired.
Marshmallow Rolled Fondant Recipe
16 ounces white mini-marshmallows (use a good quality brand)
2 - 5 tablespoons water
2 pounds confectioners’ sugar (C&H Cane Powdered Sugar, for the best results)
˝ cup Sweetex or Crisco shortening (accessible bowl)
NOTE: Be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler; Place bowl in the microwave for 30 seconds, stir, place back in microwave for 30 seconds more, microwave and stir again, continue until melted. It usually takes about 2˝ minute’s total. Place 3/4 of the confectioners’ sugar on the top of the melted marshmallow mix.
Grease hands GENEROUSLY with shortening; then heavily grease the counter you will be using, place the mixture of marshmallow/sugar in the middle of your work surface. Start kneading like bread dough. You will immediately see why you have greased your hands. Continue kneading; (this mixture is very sticky at this stage) Add the rest of the confectioners’ sugar and continue kneading. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, add water (about ˝ tablespoon at a time, continue kneading). This usually takes about 8 minutes to get a firm smooth elastic ball, it should not tear when pulling like taffy; this will allow you to apply to the cake without the fondant tearing.
Double wrap completed fondant, let rest overnight (you may use fondant right away, if there are no visible bits of confectioners’ sugar, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. Fondant will hold very well in the refrigerator for weeks. I usually make 2 batches on a free night during the week, this way it will be ready when I need to use it. Take advantage of the fact that this fondant can be prepared well in advance.
To make this recipe into chocolate rolled fondant, use the following recipe.
Chocolate Marshmallow Rolled Fondant
1 ounce top-quality chocolate, melted
1 tablespoon cocoa powder*
* Use the best powdered chocolate cocoa you can get. The cheap brands could give a grainy texture to the fondant.
Melt chocolate, stir cocoa powder into melted chocolate then add to melted marshmallow mixture. Continue with recipe above to work in confectioners’ sugar.
*Note - I prefer Sweetex Brand Shortening, maybe found in a bakery supply or cake and candy supply store. Sweetex is a high ratio shortening, which means it can hold more liquid and sugar than a Crisco or butter in cakes, icing and other baking formulas.
**Note - Meringue Powder may be found at a cake and candy supply store
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