COOKIES AND CREAM FROSTING
Thanks to this two-ingredient frosting, you can now cover all your desserts with cookies and cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 12
Number Of Ingredients 2
Steps:
- In medium bowl, beat frosting and crushed cookies with spoon until well blended. Frosts 13x9-inch cake generously.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
MY FAVORITE COOKIE ICING/FROSTING
I have used several different icing recipes on my cookies over the years and this is by far my favorite. I find that cookie glaze, while simple and easy, doesn't have enough flavor and is almost impossible to do any real decorating with. My 4-yr-old DS loves to help me decorate cookies and this frosting even stands up when piped on, just like you would decorate a cake.
Provided by Melanie2590
Categories Dessert
Time 5m
Yield 2 cups, approx, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and sugar. Slowly mix in milk, then vanilla and almond.
- Whisk until fluffy.
- Can be spread or piped onto cookies.
- Icing will begin to harden in less than 30 minutes. Wait a few hours before stacking iced cookies.
COOKIE OR CAKE ICING, FROSTING OR FILLING
This is a shiny, versatile, flavorful recipe. The amount is easy to multiply and flavors, colors and additions make it really easy to come up with your variations. The texture thickens up, but doesn't quite harden, leave out the butter if you want a hard cookie icing, leave out the corn syrup if you want a fluffy result. Play with it, have fun!
Provided by Bay Haven Inn
Categories Dessert
Time 8m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Whir up powdered sugar and cocoa powder in a whirry thing to make it smooth. Or sift it if you have one of those gadgets. Mix together all ingredients except coconut until smooth and silky in your choice of whirry thing.
- Definition of whirry thing:Bullet, Blender, Food Processor, Stand mixer, Immersion blender, hand mixer, whisk or helpful child.
- When icing is smooth, mix in coconut. Or whatever you like to make it yummy. Or not. Corn syrup can be substituted with jam or jelly, a chance to add more flavor, but it won't harden as well. If you would prefer colored icing to chocolate, use the extra powdered sugar instead if cocoa powder and use any flavoring or food coloring to suit your needs.
- Control the thickness with the milk/liquid. Control the hardness with the corn syrup and butter, this is written for a glossy medium thickness and finished texture.
- Spread it, drizzle it, dip fruit in it, dip cookies in it, anything that needs icing or frosting or a glaze, this works. Grandkid's fingers work well as a base surface for icing, if applied shortly before they go home to their parents -- Enjoy!
Nutrition Facts : Calories 38.3, Fat 1.2, SaturatedFat 0.8, Cholesterol 2.7, Sodium 9.6, Carbohydrate 7.3, Fiber 0.6, Sugar 5.4, Protein 0.4
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- American buttercream frosting. Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. It’s the classic type of frosting found on many old-fashioned birthday cakes.
- Swiss meringue buttercream. Making European-style buttercream is slightly more complicated than making American-style: there’s usually some kind of cooking involved, you’re often dealing with hot sugar, and timing matters.
- Italian meringue buttercream frosting. Italian buttercream also relies on egg whites, but it comes together a bit differently. In this case a hot sugar syrup is slowly added to the egg whites while they’re being whipped.
- French buttercream frosting. The method for making French buttercream is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks.
- German buttercream (a.k.a. crème mousseline) This version of buttercream starts with a pastry cream or custard—that is, a mixture of cooked egg yolks, milk, sugar, and either cornstarch or flour.
- Whole-egg buttercream frosting. This version of buttercream lands somewhere in the middle of Swiss meringue buttercream and French buttercream. It asks for whole eggs, which means it has the richness of yolk-based buttercreams and lightness of meringue-based.
- Cream cheese frosting. Tangy cream cheese frosting is a natural partner for earthy, sweet carrot cake. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson.
- Seven-Minute Frosting. Bright white seven-minute frosting is a long-time companion of dark, rich devil’s food cake. If you’re looking for maximum color contrast, it’s the pairing to beat.
- Ermine frosting (a.k.a. flour frosting, a.k.a. magic frosting) Cream cheese frosting may often be spread on red velvet cake these days, but ermine frosting is the original pairing.
- Old-school bakery frosting (a.k.a. grocery store cake–style frosting) For the sugar rush only this classic frosting can bring—the one closest to the icing you’ll find in shelf-stable cans and supermarket pastry cases—look toward American buttercream, but then veer away from butter and use vegetable shortening instead.
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