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Frosting & Filling



Uncooked icings

Confectioners Sugar Glaze

  • 2 tablespoons hot water, or milk or light cream
  • 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
  • 1 cup confectioners sugar

Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.

Chocolate Icing

  • 1 square of chocolate, unsweetened
  • 6 tablespoons boiling water
  • 1/3 teaspoon vanilla extract
  • 1 3/4 cups confectioners sugar

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.

Coffee or Mocha Icing

  • 3 tablespoons hot strong coffee
  • 3 tablespoons dry cocoa
  • 1/2 teaspoon vanilla
  • 1 1/3 cups confectioners sugar

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency

Lemon Icing

  • grated rind of lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon boiling water
  • 1 cup confectioners sugar

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.

Orange Icing

  • 1 egg yolk
  • 2 cups confectioners sugar
  • 2 tablespoons orange juice
  • 1 teaspoon lemon juice
  • grated rind of 1 orange

Add yolk to sugar, mix well; add the rest.

Fruit Juice Icing

  • 1 teaspoon lemon juice
  • 2 tablespoons fresh fruit juice
  • 1 1/2 cups confectioners sugar

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.

Uncooked Frostings

Basic Butter Frosting

  • 2 tablespoons butter
  • 1 cup confectioners sugar
  • 2 tablespoons milk, cream, sherry, rum or brandy
  • 1/2 teaspoon vanilla

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.

Caramel Butter Frosting

  • 1/2 cup butter
  • 2 cups brown sugar
  • 1/4 teaspoon vanilla
  • heavy cream

Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency

Chocolate Butter Frosting

  • 2 tablespoons butter
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla
  • 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Proceed as for Basic Butter Frosting

Coffee Butter Frosting

  • 2 tablespoons butter
  • 1 cup confectioners sugar
  • 2 tablespoons strong, hot coffee
  • 1 teaspoon dry cocoa
  • 1/2 teaspoon vanilla

Proceed as for Basic Butter Frosting.

Orange or Lemon Butter Frosting

  • 2 tablespoons butter
  • 1 cup confectioners sugar
  • 1 tablespoon milk or water
  • 1 tablespoon orange or lemon juice and a little grated rind

Proceed as for Basic Butter frosting

Cream Cheese Frosting

  • 3 ounces cream cheese
  • 1 tablespoon warm milk
  • 2 1/2 cups confectioners sugar
  • 1 teaspoon vanilla

Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.

Broiled Coconut Frosting

  • 3 tablespoons melted butter
  • 5 tablespoons brown sugar
  • 2 tablespoons light cream
  • 1/2 cup shredded coconut

Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!

Boiled Frostiings

Meringue Frosting

  • 1 cup sugar
  • 1/2 cup water
  • 2 egg whites
  • 1/2 teaspoon flavoring extract

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.

Brown Sugar Marshmallow Frosting

  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 teaspoon vanilla
  • 5 marshmallows
  • 2 egg whites

Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.

Maple Frosting

  • 1 cup maple syrup
  • 2 egg whites

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.

Sea Foam Frosting

  • 2 egg whites
  • 3/4 cup brown sugar
  • 1/3 cup corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.

Frostings Without Sugar

Corn Syrup Frosting

  • 2 egg whites
  • 1 cup light corn syrup
  • 1 teaspoon vanilla

Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.

Chocolate Molasses Frosting

Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting

Whipped-Chocolate Frosting

  • 2 squares unsweetened chocolate
  • 1/2 cup light cream
  • 1 teaspoon vanilla
  • 2 egg whites, beaten stiff
  • 1 1/2 to 2 cups confectioners sugar

Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.

Cooked Fudge Frostings

Creamy Chocolate Frosting

  • 1/4 cup water
  • 3/4 cup sugar
  • 1 square unsweetened chocolate
  • 2 egg yolks

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread

Fudge Frosting

  • 2 squares unsweetened chocolate
  • 1/2 cup milk or light cream
  • 1 1/2 cups sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.

Sour Cream Caramel Frosting

  • 1 1/4 cups brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup sour cream
  • 1 teaspoon butter

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.

Chocolate Brandy Frosting

  • 3 cups confectioners sugar
  • 5 tablespoons butter
  • 2 tablespoons light cream
  • 3 tablespoons brandy
  • 3 tablespoons strong coffee
  • 1/2 grated, sweet chocolate.

Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.

Filling

Uncooked

Whipped Cream Filling

  • 1 cup heavy cream
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla

Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.

Whipped Cream filling with Pineapple and Nuts

  • 1 egg yolk, beaten
  • 2 tablespoons confectioners sugar
  • 1/2 cup heavy cream, whipped
  • 1/2 cup chopped nuts
  • 1/2 cup chopped pineapple

Fold yolk and sugar into cream, add nuts and pineapple.

Cooked Filling

Vanilla Custard Filling

  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 1 cup scalded milk
  • 2 egg yolks
  • 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.

Chocolate Custard Pudding

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.

Cream Custard Pudding

  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 2 cups of milk or light cream, scalded
  • 2 eggs
  • 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.

Sour Cream Filling

  • 1 egg yolk
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 cup thick sour cream
  • 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.

Fruit and Nut Fillings

Apple-Lemon Filling

  • 3/4 cup sugar
  • 1 tablespoon flour
  • 3 tablespoons lemon juice
  • 1 tablespoon cold water
  • 1 egg
  • pinch of salt
  • 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading

Whipped Fruit Filling

  • 1 1/2 cups pared, grated apple, peach or mashed berries
  • 1 1/2 cups sugar
  • 2 egg whites
  • grated rind of 1 lemon

Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.

Pecan Filling

  • 1 tablespoon cornstarch
  • 1 cup milk, heated
  • 2 egg yolks
  • 1/2 cup sugar
  • 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.

Strawberry Cream

  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 egg white, stiffly beaten
  • 1/2 cup mashed strawberries

Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.

Walnut Filling

  • 2 egg yolks, beaten
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1/2 teaspoon vanilla or rum flavoring
  • 1 pound chopped walnuts

Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte.

 

Royal Icing recipe

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Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.

Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.

It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.

Keep frosting covered with a damp cloth at all times to keep it from drying out.

Basic Recipe:

Royal Icing - dry egg

7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar

Royal Icing - egg whites

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar

 

As always when working with egg whites, make sure that all utensils are free of grease.

 Check out Royal Icing - An Introduction by Stephen J Orbell!

 

Royal Icing w Eggs

3 egg whites (room temperature)
1 lb. powdered sugar
1/2 tsp. cream of tartar

Sift powdered sugar and cream of tartar. Combine all ingredients and whip 8 minutes at high speed.
Keep bowl covered with damp cloth while you work as it gets hard when dry. Good for Birthday cake decorations.

Royal Icing w Egg Replacer

7 Tbsp. water
4 Tbsp. meringue powder
1 lb. powdered sugar
1/2 tsp. cream of tartar
dash of salt

Beat together water and meringue powder. Sift powdered sugar, cream of tartar and dash of salt. Place all ingredients into large mixer bowl at once and whip 8 minutes or until icing holds strong peak. Decorate Cake. Store in a tightly covered container.

Banana Nut Cake

3 Mashed bananas
1 1/4 c Sugar
1/2 teaspoon Salt
1/2 c Oil
1 Egg
1/4 c Milk
1 1/2 c Flour
1 ts Baking soda
1/2 c Walnuts (optional)
1 teaspoon Vanilla (optional)

Mix together in order given. Pour into lightly greased and floured oblong or small loaf pans. Bake at 350 degrees for 30 to 35 minutes.

This recipe can also be used to make banana nut muffins or baked as a banana nut

 

Carrot Cake with Lemon Frosting

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Description:

 

   1      pound         carrots -- peeled and cut

                        -- into 1/2-inch pieces

   1      cup           corn oil

   1      can           (8-ounce) crushed unsweetened

                        pineapple -- drained

   4      large         eggs

   1      tablespoon    vanilla extract

   3      cups          unbleached all-purpose flour

   2 1/2  cups          sugar

   1      tablespoon    ground cinnamon

   1      tablespoon    baking soda

   1      teaspoon      salt

   1 1/2  cups          coarsely chopped walnuts

                        ***frosting ***

   1      pound         cream cheese -- at room temperature

   1 1/4  cups          unsalted butter -- at room temperature

   1      tablespoon    fresh lemon juice

   2      teaspoons     vanilla extract

   5      cups          powdered sugar -- sifted

                        ***garnish***

                        fresh edible flowers (such as pink

                        roses; optional)

 

Preheat oven to 350 degrees. Butter 3 (9-by-1-1/2-inch) round cake pans.

Line bottoms with wax paper. Butter paper. Cook carrots in large pot of

boiling salted water until tender, about 12 minutes. Drain. Puree in food

processor, stopping occasionally to scrape down sides of bowl. Transfer to

large bowl; cool.

 

Whisk oil, pineapple, eggs and vanilla into carrot pur‚e. Mix flour, sugar,

cinnamon, soda and salt in medium bowl. Stir into pur‚e. Mix in walnuts.

Divide batter among prepared pans. Bake until tester inserted into centers

comes out clean, about 35 minutes. Cool cakes in pans on racks.

 

Turn cakes out of pans; peel off wax paper. Place one layer on platter.

Spread 3/4  cup Frosting over it. Top with second cake; spread 3/4  cup

Frosting over it. Top with third cake. Spread remaining Frosting over top

and sides. May be prepared a day ahead. Cover with cake dome and

refrigerate. Let stand 3 hours at room temperature before serving. Garnish

cake with edible flowers, if desired.

 

Frosting

 

With electric mixer, beat cream cheese, butter, lemon juice and vanilla

until light and fluffy. Gradually beat in sugar. Chill until firm but

spreadable, about 1 hour.

 

"One of the best carrot cakes ever.  A distinguishing feature: The carrots

are cooked first."