No Name Cake And Frosting Food
NO NAME CAKE
Make and share this No Name Cake recipe from Food.com.
Provided by Kris Barna
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- mix all three ingredients together.
- bake at 350 degrees for 30 minutes in a greased or pamed nine by nine pan.
- Very good.
NO COOK BOILED ICING
Tried this old recipe for son's birthday. Came from my Mom's recipe file ,have no idea where it came from. It looks, tastes, and spreads like a boiled icing but never fails.
Provided by Buckys Mom
Categories Dessert
Time 3m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together until stiff enough to frost cake with.
- This recipe makes enough icing for a large angel or chiffon cake.
Nutrition Facts : Calories 67.1, Sodium 5.1, Carbohydrate 16.8, Sugar 16.7, Protein 0.3
DREAM WHIP BUTTER FROSTING
vintage recipe from an envelope dream whip: "SMOOTH BUTTER FROSTING- A rich butter frosting! Vanilla, lemon, or orange-make your favorite flavor for cupcakes and cake"
Provided by petlover
Categories Dessert
Time 30m
Yield 2 3/4 cups
Number Of Ingredients 6
Steps:
- Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.
- Add half of sugar; blend well. Whip rapidly until thickened-about 2 minutes.
- At medium speed alternately add remaining sugar and milk; beat after each addition.
- Add butter, 1 tablespoon at a time, beating well.
- Makes 2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.
- LEMON OR ORANGE BUTTER FROSTING.
- Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in butter.
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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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