OLD-FASHIONED COOKED FROSTING
Steps:
- Combine half & half, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Cover surface with plastic food wrap; cool completely.
- Beat sugar, butter and vanilla in large bowl at medium speed, scraping bowl often, until creamy. Gradually add cooled flour mixture. Beat at medium speed, scraping bowl often, until light and fluffy.
Nutrition Facts : Calories 60 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Sugar grams, Protein
COOKED VANILLA FROSTING
Steps:
- Gather the ingredients.
- In a saucepan over medium-low heat, whisk the milk, flour, and salt together.
- Continue cooking, stirring constantly, until the mixture is very thick and bubbly. Remove from heat and let cool to room temperature.
- In a mixing bowl, beat the sugar and butter together until smooth and creamy. There should be no grittiness left in the mixture.
- Beat in the cooled flour mixture until the mixture is light and fluffy.
- Beat in the pure vanilla extract or bean paste.
Nutrition Facts : Calories 136 kcal, Carbohydrate 12 g, Cholesterol 26 mg, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, Sodium 20 mg, Sugar 11 g, Fat 10 g, ServingSize 1 Cup, UnsaturatedFat 0 g
COOKED MILK FROSTING
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
- Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.
OLD-FASHIONED ERMINE FROSTING
Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.
Nutrition Facts : Calories 60 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME
Cook four minutes and it is a great frosting. Cook five minutes and it is Fudge. Great old fashioned cooked Fudge frosting. The kind your Grandmother probably made.
Provided by evegpt
Categories Candy
Time 9m
Yield 10 layers, 40 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in large boiler on medium heat.
- Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
- With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
- Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
- Spread between layers of cake and on top layer and sides. This will frost 10 layers.
- This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.
OLD-FASHIONED CHOCOLATE FROSTING
Use this to frost our Old-Fashioned Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
- Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately.
OLD FASHIONED CHOCOLATE FUDGE FROSTING
This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes.
Provided by pink cook
Categories Dessert
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
- Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
- Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
- When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
- Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
ERMINE ICING
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. For best results, you may want to double it: A little extra frosting never hurts.
Provided by Kim Severson
Categories dessert
Time 15m
Yield Frosts one cake, with 2 or 3 layers
Number Of Ingredients 6
Steps:
- Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
- Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
- Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 15 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 31 grams, Sodium 110 milligrams, Sugar 54 grams, TransFat 2 grams
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