Frosting In The Pie Food

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

GROCERY STORE FROSTING

Steps:

• In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water if needed. Turn mixer to the highest speed and beat for 15 minutes.

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

CREAMY FROSTING

Steps:

• Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
• Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

POOR MAN'S COOKED FROSTING

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.

VANILLA FROSTING

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.

BEST EVER CHOCOLATE PIE - WITH SEVEN MINUTE FROSTING

Steps:

• FOR PIE CRUSTS (2 crusts).
• Mix flour & salt in mixing bowl.
• Using pastry blender, cut in Crisco until pea size.
• Add cold water and mix with fork.
• Form ball with hands. Don't over mix.
• Roll out on floured pastry sheet.
• Bake at 375-400 until golden brown.
• FOR PIE FILLING (for 1 pie):.
• In large mixing bowl combine sugar, flour and cocoa.
• Add milk using wire whip and Mix well.
• Cook in microwave for 2 minutes and whip.
• Cook in microwave for another minute and whip.
• Add beaten eggs and cook for 2 minutes in microwave and whip. (You may need to cook for another minute or two until the right consistency.).
• After cooking add butter and vanilla.
• Cool for a few minutes and pour into cooked pie shell.
• Cover filling with plastic wrap and refrigerate.
• When pie is chilled, top with 7 minute frosting (see recipe below).
• Use a kitchen torch to brown frosting.
• FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies.
• Place all ingredients except vanilla in top of double boiler (not over heat).
• Beat 1 minute with electric mixer to blend.
• Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).
• Remove from boiling water. Add vanilla, beat till spreading consistency, 2 minutes.
• Spread on chilled chocolate pies. Brown top with cooking torch and serve.

WHOOPIE PIES WITH 7 MINUTE FROSTING

Steps:

• Cake:.
• Heat oven to 350°F.
• Grease two large cookie sheets or line 2 baking sheets with parchment and set aside.
• In a large bowl with mixer at medium speed sugar and vegetable oil. Gradually beat in beat egg and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking powder, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches.
• Filling:.
• Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a hand held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

APPLE COBBLER CUPCAKES W/PUMPKIN PIE FROSTING

Steps:

• For the cupcakes:.
• In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
• Beat butter and sugars in a large bowl until light and fluffy.
• Beat in eggs, sour cream, and lemon extract until blended.
• Mix in flour mixture.
• Fold in apples.
• Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
• Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
• For the frosting:.
• Preheat oven to 425°F.
• In a large bowl, beat eggs.
• Stir in sugar, salt, and pumpkin pie spice.
• Mix in pumpkin.
• Mix in evaporated milk.
• Pour into 9" pie plate (no crust needed).
• Bake for 15 minutes.
• Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
• Remove from oven and leave on counter for two hours before use.
• Once it is cooled, beat it in a large mixing bowl with electric mixer. Put into a piping bag and pipe onto the cupcakes.

FROSTING IN THE PIE

Steps:

• Beat cream cheese until smooth.
• Add frosting and beat well.
• Fold in Cool Whip.
• Pour into pie shell and refrigerate.