Grandmas Decorator Frosting Food

BUTTERCREAM DECORATOR ICING

Steps:

• In the bowl of a stand mixer, on high speed, cream your shortening or butter until well softened.
• Add the confectioner's sugar one cup at a time and continue to beat. Frosting will be thick, but don't worry.
• Add vanilla and salt and beat until incorporated.
• Add milk one Tablespoon at a time until frosting is the desired consistency.
• If the frosting becomes too thin, add more confectioner's sugar. If it is too thick, add more milk.
• Use as desired.

CAKE DECORATOR'S FROSTING

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.

GRANDMA'S FROSTING

Steps:

• Cream butter and sugar together. Slowly add enough milk to make the frosting spreadable. Add the vanilla. Adjust milk and powdered sugar until desired consistency.
• For chocolate icing, add the cocoa powder.
• For mocha icing, delete the milk and add cocoa and cold coffee.

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.

GRANDMA'S CARAMEL FROSTING

Steps:

• Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes. Remove from heat; add baking powder and vanilla. Beat until thick enough to spread.

GRANDMA'S BUTTERNUT FROSTING

Steps:

• Combine all ingredients in order (butter, flavoring, sugar, cream cheese, then pecans).
• Mix well.
• Use to frost pound cake or bake cake in 3 layers and frost the butternut pound cake.

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

GRANDMA'S DECORATOR FROSTING

Steps:

• Combine all ingredients in a very large bowl.
• Beat at high speed for 5 minutes.
• If you use the non-dairy creamer this frosting will keep in the fridge for 6 weeks.
• Beat before reusing.