{"id":44,"date":"2014-08-19T23:28:07","date_gmt":"2014-08-19T23:28:07","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=44"},"modified":"2023-02-11T02:05:47","modified_gmt":"2023-02-11T02:05:47","slug":"cakes-frosting","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cakes\/cakes-frosting\/","title":{"rendered":"~ Frosting"},"content":{"rendered":"

BROWN SUGAR FROSTING\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Dot Berry)\u00a0 Rev 2\/10\/23<\/strong><\/p>\n

3\/4 c brown sugar
\n1\/2 c whole milk, evaporated milk, half and half, whipping cream (whatever you have!)
\n2 T butter
\n1 t vanilla
\npinch salt
\n3 c SIFTED powdered sugar
\n\u00bd c chopped nuts<\/p>\n

Put SIFTED powdered sugar in mixing bowl.
\nOver low heat melt butter.
\nAdd brown sugar and milk and heat. Boil 2 min, stirring constantly.
\nRemove from heat.
\nPour brown sugar mixture into mixing bowl with powdered sugar and beat.
\nPour on cake immediately\u2014it sets up fast like candy!!
\nSprinkle chopped pecans on top if desired.
\nGood on Betty Crocker\u2019s Applesauce Cake.<\/p>\n

\n

CARMEL ICING<\/strong><\/p>\n

1 lb brown sugar
\n1 c whipping cream
\n1 stick butter
\n1 t vanilla<\/p>\n

Boil sugar, cream and butter to soft ball stage.
\nRemove from heat and add vanilla.
\nBeat til thick and cool enough to spread.
\nMakes enough for 9 x 13 pan.<\/p>\n

\n

SEMI-SOFT FUDGE FROSTING – \u00a0\u00a0 \u00a0Will frost a 9 x 13 cake easily.<\/strong>
\n(Use on Lindy’s Cheesecake–cool before spreading on cheesecake.)<\/p>\n

\u00bd c margarine\u00a0 (or 4 T)
\n1 c sugar
\n1\/3 c milk (or \u00bd small can evaporated milk)
\n1 T white Karo syrup
\n1 t vanilla
\n\u00bd pkg. chocolate chips (or \u00bd c cocoa)<\/p>\n

In saucepan mix margarine, sugar, milk and syrup.
\nStir CONSTANTLY over med heat til mixture begins to boil.
\nBegin timing and cook at rolling boil exactly 2-1\/2 minutes, STIRRING CONSTANTLY so won\u2019t scorch.
\nRemove from heat and add vanilla and choc. chips, and beat til thick.
\nSpread IMMEDIATELY on cake, as it sets up fast like fudge!\u00a0 Frosting stays semi-soft.
\nIf gets too stiff, beat in 2-3 T milk. If you don’t want to beat it, it will still work<\/p>\n

\n

PISTACHIO FROSTING<\/strong>\u00a0 (used on Watergate Cake)<\/p>\n

4 oz Coolwhip
\n3-1\/2 oz pkg instant pistachio pudding mix
\n\u00bd c coconut-optional
\n\u00be c finely chopped nuts
\ngreen food coloring<\/p>\n

Prepare whipped topping with pudding.\u00a0 Add food coloring.
\nFrost cake.
\nTop with coconut and nuts.<\/p>\n

\n

PISTACHIO PUDDING FROSTING<\/strong><\/p>\n

1 small pkg instant pistachio pudding mix
\n1-1\/2 c milk
\n\u00bd c margarine
\n\u00bd c shortening
\n1 c sifted powdered sugar.<\/p>\n

Prepare pudding mix according to pkg directions, except use only 1-1\/2 c milk.\u00a0 Set aside.
\nBeat butter and shortening with electric mixer for 30 seconds.
\nAdd powdered sugar and beat til light and fluffy.
\nGradually add pudding, beating well.
\nFrosts a 9 x 13 cake or (2) 8\u201d or 9\u201d layer cake.<\/p>\n

\n

FUDGE FROSTING\u00a0\u00a0\u00a0 (My kid’s say this is too rich!)<\/strong><\/p>\n

1 c sugar, granulated
\n1\/4 c cocoa or \u00bd pkg milk chocolate chips
\n4T oleo
\n1\/4 c milk
\n1 t vanilla<\/p>\n

Combine all ingredients in saucepan.
\nStir til mixture comes to full boil.
\nBoil 2 minutes exactly (soft ball stage).
\nRemove from heat, and beat until thick.
\nPour over cooled cake and spread. Hardens when cool.
\nIf mixture tends to thicken too much during spreading, add 1-2T milk to thin.<\/p>\n

\n

PEANUT BUTTER ICING<\/strong>\u00a0 Good on chocolate cake.<\/p>\n

3 T softened butter
\n3 T peanut butter
\n2 c sifted powdered sugar
\n2 T milk
\n1\/2 t vanilla<\/p>\n

Measure butter, peanut butter, milk and vanilla into small bowl.
\nMix well.\u00a0 Add sugar and beat til smooth.<\/p>\n

\n

BANANA FROSTING<\/strong><\/p>\n

1 banana, mashed with a fork
\n3 c sifted powdered sugar
\n1\/3 c. shortening or butter
\n1\/2 t vanilla<\/p>\n

Mix all ingredients together well.<\/p>\n

\n

LEMON FROSTING<\/strong><\/p>\n

1-1\/4 c powdered sugar
\n1 T melted oleo
\n2 T lemon juice<\/p>\n

Mix first three ingredients together.
\nAdd a little milk, if needed for spreading consistency.<\/p>\n

\n

CHOCOLATE FROSTING<\/strong><\/p>\n

\u00bc c cocoa
\n1\/4 c milk
\n1 box powdered sugar
\n1\/2 c oleo
\npinch salt
\n2 t vanilla
\nbutter flavoring<\/p>\n

Cream butter and sugar, adding milk as needed.
\nAdd rest of ingredients. Beat well.<\/p>\n

\n

CREAMY BUTTER FROSTING<\/strong><\/p>\n

1\/2 c butter or oleo
\n1 box powdered sugar (3.5 cups)
\n1 t vanilla
\n\u00bc t salt
\n2-3 T water<\/p>\n

Best to sift sugar so there wont be any lumps.
\nCream butter and sugar.
\nStir in vanilla; add water gradually until frosting is right consistency.
\nAdd more sugar if needed to get to thickness desired.<\/p>\n

\n

COOL WHIP FROSTING<\/strong>\u00a0 Good on yellow or spice cake<\/p>\n

1 large container Cool Whip
\n1 small pkg. instant vanilla pudding
\n1 oz. rum – optional.<\/p>\n

Combine and frost.
\nBe sure to mix long enough to get\u00a0 the “grit” out.<\/p>\n

\n

CREAM CHEESE FROSTING<\/strong><\/p>\n

1\/2 c butter or margarine
\n8 oz cream cheese
\n1 box powdered sugar (3.5 cups)
\n1 to 2 t vanilla
\n1 c chopped pecans<\/p>\n

Cream butter, cream cheese and sugar.\u00a0 Beat WELL!\u00a0 Add vanilla.
\nFrost cake and sprinkle with nuts.<\/p>\n

\n

VANILLA “PHILLY” FROSTING<\/strong>
\n(Philadelphia Cream Cheese all-time Classic Recipe)<\/p>\n

8-ounce package Philadelphia Brand Cream Cheese
\n1 T. milk
\n1 t vanilla
\nDash of salt
\n5-1\/2 cups sifted confectioners’ sugar<\/p>\n

Blend together softened cream cheese, milk, vanilla and salt.
\nAdd sugar, 1 cup at a time, mixing well\u00a0 after each addition.
\nFills and frosts two 8 or 9-inch cake layers.<\/p>\n

Variations:<\/strong>
\nSubstitute 1 tsp. almond extract for vanilla.
\nStir in 1\/4 cup crushed peppermint candy.
\nStir in 1\/4 cup crushed lemon drops and 1 tsp. lemon juice.<\/p>\n

\n

CREAM CHEESE FROSTING<\/strong><\/p>\n

8-oz cream cheese
\n1\/4 cup oleo
\n1 lb powdered sugar (3.5 cups)
\n1 t vanilla
\nchopped pecans<\/p>\n

Beat cream cheese and oleo until smooth.
\nAdd powdered sugar and mix well.\u00a0 Add vanilla.
\nSpread on cake and sprinkle pecans on top.<\/p>\n

\n

FILLING\u00a0\u00a0 \u00a0Use on banana cake.<\/strong><\/p>\n

1 c sugar
\n4 T flour
\n4 T butter
\n1 c chopped pecans
\n2 t vanilla
\n1\/2 t salt
\n1 c milk<\/p>\n

Melt butter, add milk.
\nIn separate bowl, combine sugar, flour, salt. Add to milk mixture.
\nCook til thickened, stirring often.
\nAdd nuts and vanilla.\u00a0 COOL!!
\nOR:\u00a0 Microwave on Medium power for 8 min.<\/p>\n","protected":false},"excerpt":{"rendered":"

BROWN SUGAR FROSTING\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Dot Berry)\u00a0 Rev 2\/10\/23 3\/4 c brown sugar 1\/2 c whole milk, evaporated milk, half and half, whipping cream (whatever you have!) 2 T butter 1 t vanilla pinch salt 3 c SIFTED powdered sugar \u00bd c chopped nuts Put SIFTED powdered sugar in mixing bowl. Over low heat melt butter. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":22,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-44","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":9,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/44\/revisions"}],"predecessor-version":[{"id":1457,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/44\/revisions\/1457"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/22"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}