PERFECT PARTY FROSTING
My Perfect Party Frosting is the ultimate sweet finish to any type of cake! Careful, though, this marshmallow buttercream frosting with sprinkles is pretty addicting!
Provided by Cookies & Cups
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add in the Marshmallow Fluff and mix for an additional minute, or until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the powdered sugar and vanilla, mixing until combined, then turn the mixer up to medium and mix for another minute.
- Add in the sprinkles and mix until evenly incorporated.
PARTY CAKE FROSTING
Easy and pretty!
Provided by BOSQUE
Categories Desserts Frostings and Icings
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In the top of a double boiler, combine gelatin, egg whites, sugar, water and cream of tartar. Using an electric mixer, beat icing over boiling water until soft peaks form. Remove from heat. Continue to beat until icing forms stiff peaks. Use to frost a completely cooled cake.
Nutrition Facts : Calories 85 calories, Carbohydrate 20.9 g, Protein 1 g, Sodium 21.1 mg, Sugar 16.7 g
VANILLA FROSTING
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
CAKE DECORATOR'S FROSTING
Tastes just like those wedding cake frostings we've all eaten - ultra-creamy and sweet!!! This recipe came from a cake decorating class I took many years ago. It is an excellent frosting for wedding and birthday cakes, and has the perfect consistency to use with a pastry bag/tube for writing or making colored roses, leaves or other decorations. You can make it any flavor you like! frosts a 2-layer cake plus some
Provided by BeachGirl
Categories Dessert
Time 45m
Yield 1 batch, 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Using electric mixer (prefereably not handheld), cream shortening until very soft.
- Add salt, a little powdered sugar and flavorings.
- Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
- ***Do not mix on high speed as it will cause bubbles in the finished frosting.
- ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
- for the top of the cake.
- DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
- Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
- Freeze for up to 1 month.
- ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
- ***Defrost cake and decorations separately and then place decorations on the cake.
- VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
- For lemon, omit butter and vanilla flavorings and add 3 tsp.
- lemon extract.
- COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
- WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
- This will serve 50-60 people.
BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY
This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!
Provided by Katie Aubin
Categories Desserts
Time 1h30m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
- Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
- Divide the frosting and add gel food coloring as desired.
- Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
- Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
- Enjoy!
PARTY ICE CREAM CAKE
Use your favorite flavor of frozen yogurt, ice cream or sherbet to "frost" this festive rainbow chip cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h43m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 13x9-inch pan.
- Spread frozen yogurt over top of cake. Immediately cover and freeze at least 4 hours until firm.
- Just before serving, top each serving as desired. Cover and freeze any remaining cake.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 22 g, TransFat 0 g
VANILLA PARTY CAKE
Cover the light buttery sponge of this classic celebration cake with silky-smooth meringue buttercream and colourful edible polka dots
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
- Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.
- Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.
- To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved - you can test this by dipping two fingers into the bowl and rubbing them together; if you can't feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn't, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.
- To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
PARTY FROSTING
A coffee meringue frosting good with chocolate cakes.
Provided by Amy Parsons
Categories Desserts Frostings and Icings
Yield 16
Number Of Ingredients 5
Steps:
- In bottom of large double boiler bring water to boil, then reduce to simmer. In top combine brown sugar, egg whites, coffee, and cream of tartar. Beat with mixer 5 to 7 minutes, or until stiff peaks form. Remove from heat. Add vanilla, and beat additional 3 minutes.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 20.4 g, Protein 0.7 g, Sodium 16.4 mg, Sugar 20.1 g
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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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