Gingerbread House Frosting

 

Photo credit: King Arthur Flour company

Photo credit: King Arthur Flour company

 

There is only one sort of discipline, perfect discipline. –George S. Patton

Ingredients

  • 3 tablespoons meringue powder
  • 4 cups sifted confectioners’ sugar
  • 6 tablespoons water
 Directions
  1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Orange Butter Frosting

 The things that we love tell us what we are.–Thomas Aquinas

I found this recipe in an old recipe box I have held onto for decades.  Use it for carrot cake frosting or orange cake frosting or whatever else you want.

  • Rind of 1 orange, grated
  • Rind of 1/2 lemon, grated
  • 1/4 cup orange juice
  • 3 cups powdered sugar
  • 1 egg yolk
  • 3 tablespoons butter, softened
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Add grated orange and lemon rinds to orange juice.  Let stand 10 minutes.  Strain.  Set aside.  Combine powdered sugar, egg yolk, butter, lemon juice and salt.  Stir in orange juice to desired consistency.  Beat until smooth.  Yields frosting for one 9″ x 13″ cake.

Chocolate Ganache Frosting

It is better to be alone than in bad company. –George Washington

3.5 ounces good quality bittersweet or semisweet chocolate, chopped (chocolate chips are fine)
1/2 cup heavy cream
1 teaspoon light corn syrup (optional)
1 teaspoon pure vanilla extract

Microwave the chocolate until melted. (microwave in 1 minute increments and stir between – the chocolate won’t look melted until you stir it, and it is easy to burn if you heat for more than 1 minute at a a time) Pour the cream over the chocolate and stir using a small rubber spatula or whisk, starting from the center of the bowl and working your way out till combined and smooth. Add the corn syrup (if using) and vanilla. Stir into the chocolate mixture well. Using a hand mixer, beat the chocolate mixture for 2-3 minutes until it becomes softer and light and fluffy.
You can also just allow the chocolate mixture to cool for a few minutes and then pour it over the cake as a glaze.

8 Delicious Frosting Recipes for Cookies, Cakes, and Rolls

CREAM CHEESE FROSTINGS

VERSION ONE – This frosting is sweet tasting.

  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.  Add powdered sugar and vanilla. Beat until creamy.

VERSION TWO – This frosting tastes more like cream cheese.

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.  Store in the refrigerator after use.

VERSION THREE – This frosting is flavored with cinnamon.

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

In a bowl, cream together the cream cheese and butter until creamy.  Mix in vanilla and ground cinnamon.  Gradually stir in the confectioners’ sugar.  Store in refrigerator after use.

VERSION FOUR – This one is vanilla cream.

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners’ sugar

In a bowl, cream together the cream cheese and butter until creamy.  Mix in sour cream and Vanilla Extract.  Gradually stir in the confectioners’ sugar.  Store in refrigerator after use.

SUGAR COOKIE FROSTING  – This frosting is hard and it shines.

  • 1 cup confectioners’ sugar
  • 2 Tablespoons milk
  • 2 teaspoons light corn syrup
  • ¼ teaspoon vanilla extract
  • Assorted food coloring

In small bowl, stir together sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. Divide into separate bowls, add food colorings. Dip or paint cookies with a brush.

VERSION FIVE – I use this on Sam’s Famous Carrot Cake recipe on this site.

I grated an entire lemon  and used the zest in the frosting and it was very good.

  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • Zest from one large lemon
  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar and vanilla. Beat until creamy.
*Stir in the grated lemon zest.

SWEET SUGAR COOKING FROSTING

Ingredients:

  • 1 8-oz package softened cream cheese
  • 1/2 stick butter
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar

Cream butter, vanilla and cream cheese with a beater.  Add powdered sugar slowly.  Mix until smooth and creamy.  If dry, add 1 teaspoon milk.  Add food coloring as desired.

GERMAN CHOCOLATE CAKE FROSTING.  (This is the one I used on Adam’s birthday cake, from The Lion House Cookbook.  Note: This needs to be doubled in order to cover the layers, sides and top of the Waldorf Astoria German Chocolate Cake Recipe on this site.

  • 3 egg yolks
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans

Combine egg yolks, sugar, evaporated milk, and butter in saucepan.  Cook and stir over medium heat till thickened, 12 to 15 minutes.  Add vanilla, coconut, and pecans.  Beat till thick.  Spread between layers and on top of cake.   Note:  For a ‘quick’ German Chocolate cake, you can use this frosting recipe with a packaged chocolate cake or German chocolate cake mix.