"I use this filling for cream puffs. It is sooo good!"
Vanilla Bean Pastry Cream
Makes 3 cups.
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt
1.Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2.Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3.When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4.Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
"I use this frosting on an old fashioned Peanut Butter Cake. Perfect for the PB lovers out there."
Peanut Butter Frosting
Frosts one 2-3 layer cake
1/2 cup butter
1 cup creamy peanut butter
2 cups confectioners' sugar
1/3 cup cream (or milk)
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake
1 lb. 10X confectioner's sugar
1/2 cold water
1/4 c meringue powder
clear flavoring
in standing mixer, or with hand mixer, combine meringue powder and 1/3 c of water, reserving the rest of the water. beat until bubbles start to form. slowly add sugar 1 c at a time. add clear flavoring. it should be the consistancy of slightly runny toothpaste.
beat for up to 5 minutes until stiff peaks form. color as desired. reserve for outline. add water 1 T at a time for flow icing.
6 tbsp butter or margarine
3 cups sifted powdered sugar
6 tbsp sour cream
1 tsp vanilla extract
3 sq. unsweetened chocolate, melted and cooled
Cream butter, gradually add sugar and sour cream alternately. Beat until fluffy; add vanilla and chocolate. Blend thoroughly.
A very tasty alternative to rolled Fondant!
Ingredients
16 oz white marshmallows
2 tb water
2 lb (approx. 8 cups) confectioners' or powdered sugar
Directions
1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.
2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.
3. Add remaining sugar and continue kneading. (add more powdered sugar in tablespoons as you are kneading. Mixture should not be sticky)
TIPS
---grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.
Discard all the crusty residues.
TO USE
If fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.
TO COLOR
Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform.
This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don't loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set.
Additions
add 2oz melted vanilla candy melts.
This recipe makes a creamy and smooth chocolate frosting. It pipes well, and will yield a good "crust" after setting out for a while. I always try to base coat the cake the night before, and in the morning I can do the VIVA thing with this! You can also use the wet-hot spatula method to smooth it.
Serves/Yields: 3 1/2 cups
Prep. Time: 15 minutes
Ingredients:
1 cup unsalted butter, softened
2 squares unsweetened chocolate
2 T. light corn syrup
1 lb. Domino powdered sugar
2-4 T. lowfat milk
Directions:
Place butter in mixer with paddle attachment. Beat for about 2 minutes until very creamy. Melt chocolate in microwave or over double boiler. Stir in corn syrup. Add chocolate mixture to mixer bowl, and process for about a minute, on low speed, until butter and chocolate are mixed well. Speed up mixer to 4 and add powdered sugar slowly. When fully incorporated, stop mixer and scrape bowl. Whip frosting again, and add milk until of desired consistency. You may or may not need to use all of the milk, depending on humidity.
This is a wonderfully easy and yummy frosting. The only bummer is that the cake must be refridgerated.
Ingredients:
1/2 c. granulated sugar
1/4 c. cocoa
1 c. heavy whipping cream
Directions:
Stir together the sugar and cocoa.
Add the cream and stir to combine.
Put in the fridge for 30 minutes to allow the sugar and cocoa to dissolve.
Beat with a mixer on high until stiff peaks form.
2 batches of this recipe (4 cups) fills, frosts, and simply decorates an 8-inch layered cake.
This frosting is rich and fudge-y. Good enough to eat right out of the bowl!
Ingredients:
1/2 cup shortening
1/2 cup creamy peanut butter
1/2 cup water
1 cup sifted cocoa powder
4 cups icing sugar
Directions:
Cream together shortening, peanut butter and water until smooth.
Add icing sugar, one cup at a time, mix until just blended.
Add cocoa, mix until smooth.
You may have to add up to another 1/4 cup water, this frosting can be very sticky and thick because of the peanut butter and cocoa.
This icing will cover and decorate an 8-inch 2-layer round cake. I also use this frosting for my dog, it is safe for them to eat, so you can make this a special birthday cake, too!
Ingredients:
1 pint Whipping Cream
1 box Sugar Free Pudding
16 ounces Cream Cheese
3 TBSP Splenda
Directions:
Whip Whipping Cream in cold bowl until stiff (chill paddle too).
Add softened cream cheese, pudding mix and Splenda. Mix on medium speed until well blended.
Can be colored and piped.
If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping.
Ingredients:
8 oz heavy whipping cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz granulated sugar
12 oz chocolate
Directions:
Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
A simple light and fluffy buttercream and not too sweet.
Ingredients:
8 oz white chocolate
12 oz (3/4 lb) unsalted butter
4 large egg whites
4 oz sugar
Directions:
melt chocolate--set a side to cool
whip butter until light and fluffy--should turn white, tansfer to large bowl
whisk egg whites and sugar over a hot water bath until sugar is dissolved, transfer to mixing bowl and whip until stiff peaks form
fold melted cooled chocolate into butter then fold in the egg whites
Using just whipped cream as a cake frosting doesn't give the best results so I use this one instead. You still can't use it like a buttercream but at least it won't drip off!
You can also use different flavourings depending on the rest of your recipe. Rum, almond, and mple are some of my other favourites. Orange is good for an orange cream flavour.
STABILIZED WHIPPED CREAM FROSTING
2 tablespoons cold water
1 teaspoon unflavoured gelatin
2 cups chilled heavy cream
1 teaspoon vanilla
Sugar to taste
1. Place large bowl and beaters in freezer to chill.
2. Soak gelatin in cold water for 5 minutes, then dissolve by placing bowl over simmering water for 5 minutes. Place in fridge to chill for 5-10 minutes.
3. In large chilled bowl beat cream with electric mixer on low until frothy. Slowly add sugar and vanilla while still beating, and whip until *barely* stiff.
4. Add cooled gelatin all at once and whip on high speed until stiff peaks are formed. Cover and place in fridge until use.
This is a super yummy caramel sauce from Cook's Illustrated. I prefer to use Captain Morgan's Spiced Rum.
CARAMEL, makes 2 cups:
1 C water
2 C granulated sugar
1 C heavy cream
pinch table salt
2 tablespoon unsalted butter cold
3 tablespoon dark rum
CARAMEL SAUCE:
1. Pour 1 cup water into heavy-bottomed saucepan; add sugar to center of pot to keep granules from adhering to sides of pot. Bring to boil over high heat, covered. Uncover pot, insert candy thermometer, and continue to boil until syrup is thick and straw-colored, registering 300 degrees on candy thermometer, about 15 minutes.
2. Reduce heat to medium; continue to cook until sugar is deep amber, begins to smoke, and registers 350 degrees on candy thermometer, about 5 minutes longer. Meanwhile, bring cream and salt to simmer in small, heavy-bottomed saucepan over high heat. (If cream reaches simmer before syrup reaches 350 degrees, remove cream from heat and set aside.)
3. Remove sugar syrup from heat. Pour about one quarter of hot cream into sugar syrup; let bubbling subside. Add remaining cream; let bubbling subside. Whisk gently until smooth; whisk in butter and dark rum. Let cool until warm; serve. (Reheat in microwave or small saucepan over low heat if needed before use.)
This is a recipe from my great grandmother. It's so easy to make. I hope you enjoy it.
Ingredients:
3 Tsp melted butter
5 Tsp brown sugar
2 Tsp cream
1/2 cup coconut
Directions:
Mix well and spread on cake. Put under broiler until bubbly. Enjoy!
This is pretty sweet, so I recommend using it on cakes that are lacking in that department. I use this on my spice cake, and the recipe is enough for filling and frosting of a layer cake. If I have extra, I put it in the freezer and eat spoonfuls for a sweet little snack.
1/2 cup margarine, softened
8 ounces cream cheese (best at room temp)
4 cups confectioners sugar
2 teaspoons vanilla extract
DIRECTIONS:
Beat softened margarine and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
One of my fave frosting recipes:
Frosting:
- 12 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
- 12 ounces (1-1/2 cups) or 1 can evaporated milk
- 6 tablespoons unsalted butter
- 2 tablespoons Tia Maria, coffee liquor
Frosting
1. Melt the chocolate in the top of a double boiler or in a bowl over simmering but not boiling water.
2. Put the evaporated milk, butter and 2 tablespoons of Tia Maria in the bowl of a food processor.
3. Add the chocolate and process until the frosting is thick and creamy.
4. Use immediately to frost the cake.
*If the frosting is not thick enough to frost the cake immediately, refrigerate it for half an hour or let stand at room temperature for one hour until it is sufficiently thick.
This is by far the best peanut butter frosting I've ever had! Great on cakes, cupcakes, brownies, or straight out of the bowl!!
2/3 cup peanut butter
2/3 cup confectioners' sugar
1/4 cup shortening
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup frozen whipped topping, thawed
Blend together the peanut butter, sugar, and shortening. Gradually stir in the milk and vanilla. Gently mix in the whipped topping. Chill.
Add about 1/4 c. Key lime juice to 1 container white frosting. Mix well with fork. Will be slightly runny on cake, but hardens quickly in fridge.
Add lime juice 1 T. at a time, to taste. We like things *really* limey, but you might like a more subtle lime flavor.
Use lime juice instead of water in white cake mix, top with lime frosting, and you've got a refreshing cake.
Any citrus juice will work.
This filling is ooey-gooey, chocolaty and sweet. Use this filling in the middle of cake layers, sandwich cookies or roulades. Recipe from The Chocolate Cake Doctor cookbook.
Makes 3 cups
Preparation time: 12 minutes
1/2 cup semisweet chocolate chips
8 Tablespoons (1 stick) butter, at room temperature
1 jar (7 ounces) marshmallow creme
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted confectioner's sugar
1. Place the chocolate chips in a medium glass bowl and place in the microwave on high power for 1 minute. Remove the bowl and stir the chips with a wooden spoon until they are melted. Do not over-cook, as the melted chocolate will harden back up.
2. Add the butter, marshmallow creme, and vanilla to the chocolate. Beat with an electric mixer on low speed until well combined, 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Add the sifted confectioner's sugar and beat on low speed to incorporate, 30 seconds. Then increase the speed to medium and beat for 1 minute, or until light and fluffy. The filling will be quite thick.
This version has a stonger, more distinctly chocolate flavor due to the boiling water which wakes up the taste of cocoa. From the Chocolate Cake Doctor cookbook.
Makes 3 cups, enough to frost a 2 or 3 layer cake or 30 cupcakes.
Preparation time: 10 minutes
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water, plus additional if needed
8 tablespoons (1 stick) butter, at room temperature
3 cups sifted confectioner's sugar, more if needed
1 teaspoon pure vanilla extract
1. Place the cocoa powder in a large mixing bowl and pour the boiling water over it. 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. Stop the machine. Place the confectioner's sugar and vanilla in the bowl, 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 more. Add more boiling water, a teaspoon at a time, or more confectioner's sugar, a tablespoon at a time if the frosting is too thick or too thin to your liking.
2. Use the frosting to frost the top and sides of the cake or cupcakes of your choice.
1 package dreamwhip
1 1/2 cups cold milk
1 package instant pudding (any flavor)
1/2 t. vanilla
Mix all of above on low speed till peaks - a little on the sweet side so you can add 3/4 cups
cool whip at the end (mix in by hand)
This is a good recipe if you don't like the real sweet frostings.
Butter Cream Icing. (Not Wiltons)
5 tbsp of flour
1 cup of milk
1/4 lb. of butter
1/2 cup of shortening
1 cup of sugar
1/2 tsp of vanilla
Cook the flour and milk, stirring constantly until thick and smooth. Cool. Blend together remaining ingredients lightly. Add the flour/milk mixture when cool. Using an electric mixer, beat for 15 minutes on high speed.
This is a very creamy icing that has a wonderful flavor!!! It will harden up if the cake is refrigerated.
2 envelopes (1.3 ounces each) whipped topping mix
2/3 cup milk
1 cup (6 ounces) white chocolate chips, melted
1/4 cup strawberry jam
Beat whipped topping mix and milk in medium bowl with electric mixer on low speed until blended. Beat on high speed 4 minutes until topping thickens and forms peaks. With mixer at low speed, beat melted chocolate into topping. Add jam, beat until blended. Chill 15 minutes or until spreading consistancey.
1 cup Strawberry Frosting (under Fruit Frostings)
1 can (8 ounces) crushed pineapple, drained
1 cup sliced strawberries
Combine Strawberry Frosting, pineapple and strawberries in medium bowl, mix well.
Easy and very good. You always have butter milk and powdered sugar on hand.
1 stick butter
1 lb powdered sugar
1/4 cup milk
1. heat butter slowly in saucepan until it bubbles up, and is foamy, then settles down and is lightly brown. REMOVE AT ONCE. Watch carefully to prevent over-browning. Browning takes only 3-5 minutes.
2. pour browned butter over powdered sugar in large bowl. mix until crumbly.
3. drizzle milk over. blend til smooth. add 1-2 teaspoons ,pre ,o;l of mecessaru tp ,ale s,pptj amd spreadable.
This is almost as quick as opening a can of frosting, and so much better. Love the coffee flavor. You can use coffee liquor instead of the 3 Tablespoons liquid coffee if you have it.
1 stick butter softened
1 1 lb. pkg powdered sugar
1 T instant coffee powder
3 T strong HOT liquid coffee
2 T milk
cream butter and part of sugar. Combine instant and HOT liquid coffee,in a cup.Mix. Add the milk to cup. Add alterntely with remaining sugar to creamed mixture. Beat until smooth.
Great Lemon flavor and very easy and quick.
1 stk. butter
1 lb powdered sugar
1/2 t grated lemon rind
dash of salt
3 T lemon juice
1 T milk
Beat butter til soft. Add sugar alternatly with the rind, salt, juice and milk. continue beating until smooth.
This is quick and really good. Frosts a small cake. Easy to double.
Beat 3 T soft BUTTER with 1/3 cup COCOA until will blended. Stir in 2 cups POWDERED SUGAR alternately with 3 T MILK until smooth. Stir in 1/2 t VANILLA and pinch of SALT.
This is the recipe my family uses for brownies, cake, cupcakes... pretty much anything that needs chocolate frosting!
INGREDIENTS:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup cream
1/2 cup chocolate chips
DIRECTIONS:
- Mix together cream and sugars in medium saucepan over medium low heat.
- Bring to boil, stirring frequently.
- Once at boil, keep it boiling for one minute, stirring constantly.
- After one minute, remove from heat and add chocolate chips. Cover.
- Leave it alone for a while. Come back in 5-10 minutes and stir. Leave uncovered for another 5-10 minutes. Come back and stir. Repeat this process until frosting thickens runs more slowly. Usually, this takes about 30 minutes.
*You must use cream. Half and Half or whole milk will not achieve the same taste or consistency.
*If doubling, make each batch in its own saucepan, and combine after the first stirring.
Marshmallow Fondant
1 bag of mini marshmallows
2 tsp of flavoring of your choice
2 tbsp of water
2 pounds of icing sugar (approx. 7 cups)
gel food coloring
shortening
1 cup or icing sugar mixed with 1 cup of cornstarch
Grease a large bowl or measuring cup. PLace marshmallows, flavoring and water in greased bowl. Microwave on high for 1 minute. Stir, if not completely melted microwave for 30 second intervals, stirring inbetween until melted.
Place the icing sugar into a large mixing bowl. Pour melted marshmallows over sugar and using an electric mixer with the dough hooks, mix on low speed until half of the icing sugar is incorporated. Turn up speed a bit and incorporate as much of the remaing sugar as possible. The mixture will be stiff. Turn out onto a surface dusted with the icing sugar/cornstarch mixture. Knead fondant until it has a smooth texture. If it is sticky knead in more icing sugar. Once the fondant is smooth wrap tightly in plastic wrap and let rest for one hour.
After one hour you can color your fondant. Using a clean toothpick, add the gel coloring to the fondant. To keep you hand clean wear gloves or grease your hands with shortening. Knead the color into the fondant. It is easier to slpit the fondant into 3 or 4 pieces to do this part and then knead them together once you have acheived the color you want. If at anytime the fondant becomes sticky, dust with the cornstach/icing sugar mixture. If your fondant is very stiff you can microwave it for 10 second shots to soften it for easier kneading. Keep fondant wrapped in plastic. Roll out to desired size for your cake.
This recipe is a lot of work but so worth it! Not only do you save a lot of money but it tastes wonderful, unlike store bought fondant.
*I am cutting this into strips for the siding on my gingerbread houses this year!