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
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 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.
POOR MAN'S COOKED FROSTING
Make and share this Poor Man's Cooked Frosting recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 15m
Yield 2 cakes, 16-24 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, cook milk, flour and salt until thick.
- Cool well.
- In small mixing bowl add sugar, margarine and shortening.
- Beat well with electric mixer.
- Add flour mixture and 1 teaspoon vanilla.
- Beat until it is fluffy and stiff like whipped cream.
Nutrition Facts : Calories 173.3, Fat 12.7, SaturatedFat 3.4, Cholesterol 2.1, Sodium 83.8, Carbohydrate 14.8, Fiber 0.1, Sugar 12.5, Protein 0.8
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.
RED VELVET CAKE WITH ERMINE FROSTING
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
- Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
- Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
- Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
- Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
- For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
- Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
- Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.
COCONUT CAKE WITH 7-MINUTE FROSTING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
- Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Combine the coconut milk and coconut cream in small bowl and set aside.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
- Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
- For the frosting:
- Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
- Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
COOKED ICING (FROSTING)
This is a simple recipe to use when you are long on time and short on powdered sugar. The secret to no lumps is to use a low heat when whisking the four and milk.
Provided by Grandma Deb
Categories Dessert
Time 20m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small sauce pan, combine 1/2 c milk and flour. Over low heat, whisk together to remove lumps from flour. When mixture is smooth, add in sugar and remaining milk. Continue to whisk and increase heat to medium. Bring mixture to a boil and continue to whisk for one minute. Remove from heat and transfer to a bowl. Place plastic wrap over top to prevent a 'skin' from forming. Let cool completely (may place in refrigerator).
- When mixture is cool, combine butter or margarine and shortening in a large mixing bowl. Beat well till combined. Add flour/sugar/milk mixture along with salt and vanilla and beat well.
Nutrition Facts : Calories 225.2, Fat 17, SaturatedFat 7.8, Cholesterol 23.2, Sodium 126.2, Carbohydrate 18.2, Sugar 16.7, Protein 0.8
FUDGE FROSTING
Delicious frosting for my "Fudge Cake" or any chocolate cake recipe! Very decadent! (Cook time is after mixture comes to rolling boil)
Provided by SilentCricket
Categories Dessert
Time 16m
Yield 1 batch of frosting for layer cake or oblong cake
Number Of Ingredients 7
Steps:
- Mix all ingredients except vanilla in sauce pan.
- Stir over low heat until chocolate and shortening melt.
- Bring to a full rolling boil, stirring constantly.
- Boil 1 minute.
- Remove from heat and beat until lukewarm.
- Add vanilla.
- Beat until looks ready to spread.
- Use to frost my Fudge Cake or your favorite chocolate cake recipe!
Nutrition Facts : Calories 3069.6, Fat 136.8, SaturatedFat 46.8, Cholesterol 17.1, Sodium 712, Carbohydrate 488.5, Fiber 9.4, Sugar 423.1, Protein 11.3
COOKED FUDGE FROSTING
A Tradition in the South. Pour this frosting over a cooled yellow cake in which holes have been poked to allow all the goodness to saturate the cake. The frosting firms up after cooling and makes a wonderful cake topping.
Provided by Okitsme
Categories Dessert
Time 13m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.
Nutrition Facts : Calories 217.7, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 72.9, Carbohydrate 35.9, Fiber 0.7, Sugar 33.3, Protein 1.1
COOKED WHIPPED CREAM FROSTING
This is our homemade version of whipped cream frosting. Yummy!
Provided by Linda Garrett
Categories Desserts Frostings and Icings
Yield 32
Number Of Ingredients 5
Steps:
- Cook flour and milk over low heat until thick.
- Cream together sugar, butter and shortening until smooth. (Sounds greasy, but it is good and mixes in.)
- When the flour mixture is cool add a small amount to the sugar mixture and beat. Continue to add small amounts of the flour and milk mixture to the sugar mixture until it is all mixed in. Whip until it is has the texture of whipped cream. This is best when it is made a few hours or the day before. Enjoy!!
Nutrition Facts : Calories 83.5 calories, Carbohydrate 7 g, Cholesterol 8.2 mg, Fat 6.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 23.6 mg, Sugar 6.6 g
COOKED CHOCOLATE FUDGE ICING
Make and share this Cooked Chocolate Fudge Icing recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 13m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put all ingredients in a large saucepan.
- When mixture comes to a boil, cook l and 1/2 minutes.
- Remove from heat and set to cool a few minutes.
- Beat to spreading consistency.
- Will frost a 2 or 3 layer cake.
Nutrition Facts : Calories 3424.6, Fat 88.5, SaturatedFat 22.8, Cholesterol 54.8, Sodium 1005.5, Carbohydrate 655.6, Fiber 12, Sugar 598.8, Protein 25.6
NO COOK 7 MINUTE FROSTING
Make and share this No Cook 7 Minute Frosting recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix sugar, cream of tartar, vanilla and egg whites.
- Add boiling water.
- Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.
Nutrition Facts : Calories 646, Fat 0.2, Sodium 168.4, Carbohydrate 151.7, Sugar 150.9, Protein 10.8
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
NO COOK ICING
Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
Provided by Debi
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g
ANGEL ICING
A cooked meringue style icing.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
Steps:
- Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.2 g, Protein 0.6 g, Sodium 58 mg, Sugar 12.6 g
COOKED FLOUR ICING
This is an old-fashioned cooked flour icing recipe, which is nice and fluffy but not too sweet.It is my family's favorite icing, and the only icing that I ever use on red cakes. Always use real unsalted butter and whole milk. Using anything else will alter the taste and texture. I always make the icing before I make the cake so...
Provided by Crystal ~
Categories Other Desserts
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan. Or, if you don't want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
- 2. Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
- 3. When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour. Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all. :(
- 4. In a mixing bowl, cream the Crisco and butter until combined.
- 5. Add the powdered sugar and vanilla and beat for about a 2 minutes.
- 6. With a fork, skim off the top dried layer of the cooled milk mixture and discard.
- 7. Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
- 8. Ice the cake!
COOKED FROSTING
This delicious cooked frosting recipe was given to me by a co-worker, Judy Larson who also enjoys cooking and baking. You will never ever buy a plastic tub of frosting again! I have also done some research and many years ago, this was a Depression-era frosting also called Poorman's Frosting. It can also be colored with food...
Provided by Karen Greenwood
Categories Cakes
Time 25m
Number Of Ingredients 9
Steps:
- 1. Put the four white frosting sauce ingredients (Step 1 of 2) in a small pot over low heat and whisk until thickened. Remove from heat and cool mixture completely in a bowl. To avoid a skin on the frosting, place plastic wrap on top.
- 2. Once the frosting has cooled, then add the (Step 2 of 2) ingredients and beat with a stand mixer or hand mixer for approximately 10 minutes until nice and fluffy. YUM!!!
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