~ Frosting

BROWN SUGAR FROSTING        (Dot Berry)

½ c brown sugar
¼ c evaporated milk (approx) or whipping cream
2 T butter
1 t vanilla
pinch salt
powdered sugar
½ c chopped nuts

Put powdered sugar in mixing bowl.
Over low heat melt butter.
Add brown sugar and milk and heat just til it comes to boil.
Remove from heat.
Pour brown sugar mixture into mixing bowl with powdered sugar and beat.
Pour on cake immediately—it sets up fast like candy!!
Sprinkle nuts on top.
Good on Betty Crocker’s Applesauce Cake.


CARMEL ICING

1 lb brown sugar
1 c whipping cream
1 stick butter
1 t vanilla

Boil sugar, cream and butter to soft ball stage.
Remove from heat and add vanilla.
Beat til thick and cool enough to spread.
Makes enough for 9 x 13 pan.


SEMI-SOFT FUDGE FROSTING –     Will frost a 9 x 13 cake easily.
(Use on Lindy’s Cheesecake–cool before spreading on cheesecake.)

½ c margarine  (or 4 T)
1 c sugar
1/3 c milk (or ½ small can evaporated milk)
1 T white Karo syrup
1 t vanilla
½ pkg. chocolate chips (or ½ c cocoa)

In saucepan mix margarine, sugar, milk and syrup.
Stir CONSTANTLY over med heat til mixture begins to boil.
Begin timing and cook at rolling boil exactly 2-1/2 minutes, STIRRING CONSTANTLY so won’t scorch.
Remove from heat and add vanilla and choc. chips, and beat til thick.
Spread IMMEDIATELY on cake, as it sets up fast like fudge!  Frosting stays semi-soft.
If gets too stiff, beat in 2-3 T milk. If you don’t want to beat it, it will still work


PISTACHIO FROSTING  (used on Watergate Cake)

4 oz Coolwhip
3-1/2 oz pkg instant pistachio pudding mix
½ c coconut-optional
¾ c finely chopped nuts
green food coloring

Prepare whipped topping with pudding.  Add food coloring.
Frost cake.
Top with coconut and nuts.


PISTACHIO PUDDING FROSTING

1 small pkg instant pistachio pudding mix
1-1/2 c milk
½ c margarine
½ c shortening
1 c sifted powdered sugar.

Prepare pudding mix according to pkg directions, except use only 1-1/2 c milk.  Set aside.
Beat butter and shortening with electric mixer for 30 seconds.
Add powdered sugar and beat til light and fluffy.
Gradually add pudding, beating well.
Frosts a 9 x 13 cake or (2) 8” or 9” layer cake.


FUDGE FROSTING    (My kid’s say this is too rich!)

1 c sugar, granulated
1/4 c cocoa or ½ pkg milk chocolate chips
4T oleo
1/4 c milk
1 t vanilla

Combine all ingredients in saucepan.
Stir til mixture comes to full boil.
Boil 2 minutes exactly (soft ball stage).
Remove from heat, and beat until thick.
Pour over cooled cake and spread. Hardens when cool.
If mixture tends to thicken too much during spreading, add 1-2T milk to thin.


PEANUT BUTTER ICING  Good on chocolate cake.

3 T softened butter
3 T peanut butter
2 c sifted powdered sugar
2 T milk
1/2 t vanilla

Measure butter, peanut butter, milk and vanilla into small bowl.
Mix well.  Add sugar and beat til smooth.


BANANA FROSTING

1 banana, mashed with a fork
3 c sifted powdered sugar
1/3 c. shortening or butter
1/2 t vanilla

Mix all ingredients together well.


LEMON FROSTING

1-1/4 c powdered sugar
1 T melted oleo
2 T lemon juice

Mix first three ingredients together.
Add a little milk, if needed for spreading consistency.


CHOCOLATE FROSTING

¼ c cocoa
1/4 c milk
1 box powdered sugar
1/2 c oleo
pinch salt
2 t vanilla
butter flavoring

Cream butter and sugar, adding milk as needed.
Add rest of ingredients. Beat well.


CREAMY BUTTER FROSTING

1/2 c butter or oleo
1 box powdered sugar (3.5 cups)
1 t vanilla
¼ t salt
2-3 T water

Best to sift sugar so there wont be any lumps.
Cream butter and sugar.
Stir in vanilla; add water gradually until frosting is right consistency.
Add more sugar if needed to get to thickness desired.


COOL WHIP FROSTING  Good on yellow or spice cake

1 large container Cool Whip
1 small pkg. instant vanilla pudding
1 oz. rum – optional.

Combine and frost.
Be sure to mix long enough to get  the “grit” out.


CREAM CHEESE FROSTING

1/2 c butter or margarine
8 oz cream cheese
1 box powdered sugar (3.5 cups)
1 to 2 t vanilla
1 c chopped pecans

Cream butter, cream cheese and sugar.  Beat WELL!  Add vanilla.
Frost cake and sprinkle with nuts.


VANILLA “PHILLY” FROSTING
(Philadelphia Cream Cheese all-time Classic Recipe)

8-ounce package Philadelphia Brand Cream Cheese
1 T. milk
1 t vanilla
Dash of salt
5-1/2 cups sifted confectioners’ sugar

Blend together softened cream cheese, milk, vanilla and salt.
Add sugar, 1 cup at a time, mixing well  after each addition.
Fills and frosts two 8 or 9-inch cake layers.

Variations:
Substitute 1 tsp. almond extract for vanilla.
Stir in 1/4 cup crushed peppermint candy.
Stir in 1/4 cup crushed lemon drops and 1 tsp. lemon juice.


CREAM CHEESE FROSTING

8-oz cream cheese
1/4 cup oleo
1 lb powdered sugar (3.5 cups)
1 t vanilla
chopped pecans

Beat cream cheese and oleo until smooth.
Add powdered sugar and mix well.  Add vanilla.
Spread on cake and sprinkle pecans on top.


FILLING    Use on banana cake.

1 c sugar
4 T flour
4 T butter
1 c chopped pecans
2 t vanilla
1/2 t salt
1 c milk

Melt butter, add milk.
In separate bowl, combine sugar, flour, salt. Add to milk mixture.
Cook til thickened, stirring often.
Add nuts and vanilla.  COOL!!
OR:  Microwave on Medium power for 8 min.