Amazing Gigis Frosting Recipes

VANILLA BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
• You can control the consistency at this point- add up to 1/2 cup more confectioners' sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

GRAVY ICING (FOR CAKES)

Steps:

• Start this icing before you bake your cake. By the time the cake is done and cooled, the cooked portion of this recipe is cooled enough to do the last steps.
• Put flour in a small, heavy saucepan. Whisk the milk into the flour slowly so you have no lumps. Add salt and vanilla.
• Over a low heat, cook the mixture, stirring constantly so you don't scorch it, until it is thick and pasty (will form into a sort of soft ball). Once it gets to this stage, take it off the heat and set the pan, uncovered, into the refrigerator.
• When flour goop is completely cooled (cold), combine it in a large mixing bowl with the sugar, shortening and butter. Whip with electric mixer -- whip whip whip -- and keep whipping until on a taste test it's smooth and the sugar is not "grainy". The whipping process can (and does) take several minutes.
• Yields enough icing to ice one COMPLETELY COOLED 2-layer cake (lay it on thick!). Store frosted cake in the refrigerator.
• Note: DO NOT soften or melt the butter in the microwave. Just set it out in the morning or the night before you plan on making it.

GIGI'S BLACK SPICE CAKE AND CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees and grease and flour 13 x 9 in pan.
• In a large bowl, sift together flour, cocoa, baking soda, cinnamon, cloves and nutmeg. Set aside.
• In a medium bowl, cream butter and sugar until light and fluffly, about 1 minute.
• Add eggs one at a time, beating well after each addition. Beat in vanilla.
• Fold in mayonnaise.
• Add flour mixture and buttermilk alternatively in 3 additions, beginning and ending with flour. Beat until just mixed.
• Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
• Cool for 1-2 hours until no longer warm to touch and frost.
• Frosting: In a medium bowl, Sift together powdered sugar and cocoa.
• Add melted butter and coffee and beat until smooth.
• Stir in vanilla.
• Frost cooled cake.