The next challenge for the cake-baking cook is making an icing
of the right consistency. My solution is to go to the grocery store
and buy one of those little cans that will be the perfect consistency,
even if lacking in taste. However, for those of you intent on making
your own, here are Grandma’s Icing recipes. Good luck!
Fluffy Boiled Icing
1 cup sugar
1 egg white
½ teaspoon flavoring (vanilla or other)
¼ teaspoons cream of tartar
3 tablespoons hot water
Combine egg white, sugar, cream of tartar, flavoring, and water
in top of double boiler, beating until thoroughly mixed. Place
over boiling water and beat constantly until icing stands in peaks.
Remove from heat and add flavoring. Frost cake. Start by adding
a layer of frosting to top of bottom layer. Place top layer over
bottom. Frost sides, then top.
2 tablespoons milk
2 tablespoons sugar
1 square sweet chocolate
1 square bitter chocolate
Mix milk and sugar together and bring to a boil. Shave sweet and
bitter chocolate and stir until blended into the hot milk and sugar
mixture. Cool. Spread on top of cake.
Creamy Butter Icing
4 tablespoons butter
2 cups confectioners’ sugar
1/8 teaspoon salt
2 tablespoons cream or milk
1 teaspoon vanilla flavoring
Combine butter and one cup sugar, beating until light and creamy.
Stir in remaining sugar, adding a little cream or milk from time to
time as icing thickens. Add vanilla and salt and beat thoroughly.
Makes sufficient icing to cover the tops of two 9-inch layers and
sides of cake.
3 tablespoons shortening
3 squares chocolate
1½ to 2 cups confectioner’s sugar
¼ teaspoon salt
½ teaspoon vanilla
3 tablespoons hot milk
Mix shortening and chocolate together. Pour hot milk over sugar
until dissolved, then add vanilla and salt. Add to chocolate mixture
and beat until smooth and thick enough to spread. Covers two 9-
inch layers and sides of cake.
Fluffy Chocolate Icing
Follow recipe for Fluffy Boiled Icing. Melt 2 chocolate squares in
a double boiler. When Fluffy Boiled Icing is done, remove from
range and fold in chocolate. Do not beat after adding chocolate.
There’s nothing worse than the sickeningly sweet and artificial-tasting frosting that comes prepacked or that’s loaded onto grocery store birthday cakes.
Best cream cheese frosting
Cream cheese frosting goes really well on pretty much any sweets. The frosting is fluffy, creamy and you can actually eat it with a spoon. It is so good! It has the right balance, not too sweet, or too liquidy, but with the right amount of sweetness. It’s rich, sturdy, and can be made in various colors.
This recipe yields a generous portion; therefore you can have plenty to play with. We usually have enough to cover a 3-layer cake, plus about a dozen cupcakes. However, if you feel like it’s too much for you, feel free to reduce the ingredients accordingly.
Also, the frosting is milder and lighter than buttercream, with a less sweet note to it, and more versatile. You can easily use it for piping and refrigerate for a later date.
How to make the best cream cheese frosting?
Making the frosting at home is fairly simple, follow the below steps:
In a bowl, combine butter and cream cheese. With an electric mixer, mix together until creamy, and lump-free.
Then, add vanilla extract and salt and stir well to combine.
With the mixer on low, gradually add powdered sugar until completely combined.
Use for frosting cupcakes or layer-cakes.