Frostings

Traditional buttercream frosting doesn't hold up well in heat or humidity. It'll be fine at room temperature. Use the Alternate Buttercream recipe below for less than ideal conditions...like an outdoor summer setting.

Optional...3-5 drops other flavorings. I buy these at the cake supply store. They come in a lot of flavors. They're used for making candy. Cherry is my favorite.
Optional...food coloring. I buy the paste kind at the cake supply store. It uses a tiny amount, and doesn't leave a funny taste like the liquid kind.

Traditional Buttercream Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
about 2 Tbsp milk
Mix powdered sugar and butter. Stir in vanilla, food color, and milk. Beat until frosting is smooth and of spreading consistency. Add a little more sugar if its too thin.


Alternate Buttercream Frosting
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For stiff consistency, omit butter; substitute an additional 1/2 cup shortening for butter. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Cherry Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 tsp almond extract
2 or 3 Tbsp maraschino cherry juice
Mix until smooth. I think it tastes just like the cherry chip frosting sold in stores.


Cream Cheese Frosting
8 oz cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup butter
1 tsp vanilla
Mix all ingredients together until smooth.

Honey Cream Cheese Frosting
8 oz cream cheese, softened
1/4 cup light colored honey
pinch salt
Cream all together until smooth. Frost cooled cakes or cupcakes, or use as a fruit dip.

Honey Drizzle
Mix one part honey with one part melted butter. Drizzle over angel food or pound cake for a nice finishing touch.

Fudge Frosting
2 cups sugar
2/3 cup milk
1/3 cup cocoa, sifted
2 Tbsp light corn syrup
2 Tbsp butter
1 tsp vanilla
In a medium saucepan, comvine the sugar, milk, cocoa, and corn syrup. Stir until sugar is dissolved. Cook over medium heat until the syrup forms a very soft ball (230-234 degrees) when a small quantity is dropped into ice water. Stir only enough to prevent burning. Remvoe from heat and stir in the butter, cool to lukewarm. Add the vanilla and beat until the frosting is creamy and of spreading consistency. Makes enough to ice one 2 layer cake.

Whipped Cream
1 cup chilled whipping cream
3 Tbsp sugar, or powdered sugar
Chill the bowl and beaters. (Use a large bowl....the volume of the cream will double.) Beat until soft peaks form on the beaters...(the cream doesn't roll off, but stands up slightly on the beaters.) Do NOT over beat, or you will have sweet butter!
Makes 2 1/3 cups

FREEZE:
To freeze whipped cream...Place small mounds on a cookie sheet and place in freezer. When thoroughly frozen, move to a ziptop freezer bag. Mark the item and date. Use within a month or two. Good to make ahead for the Thanksgiving and Christmas holidays.