Ruthes Favorite Frosting Recipes
VANILLA FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 5m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 4
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
RUTH'S CARROT CAKE WITH CURRANT ICING
Make and share this Ruth's carrot cake with currant icing recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Grease and flour 2 9" cake pans.
- Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
- Drain pineapple,reserving syrup.
- Add syrup to dry mixture; add eggs, oil and vanilla.
- Beat 3 minutes.
- Stir in pineapple, carrots and nuts.
- Bake 325 degrees for about 40 min or until done.
- Cool 10 min in pan.
- Unmold.
- Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
- Drain well.
- Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
- Fold in nuts and currants.
RICK'S SPECIAL BUTTERCREAM FROSTING
Use this recipe to get an ideal buttercream for frosting and borders on cakes, cupcakes, or even cookies.
Provided by Rick Mazzuca
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
- Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 80.3 g, Cholesterol 27.2 mg, Fat 41.6 g, Protein 0.4 g, SaturatedFat 13.1 g, Sodium 105.3 mg, Sugar 78.4 g
BEST FROSTING - PIONEER WOMAN RECIPE
Provided by á-168473
Number Of Ingredients 5
Steps:
- Bake your favorite chocolate cake and let it cool. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange - it has flour in it - but it's sublime. Try it, you'll see. You'll love it so much you won't go back.
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