1/2 cup butter (1 stick), softened
8 oz Cream Cheese, softened
2 lbs powdered sugar
2 to 4 tablespoons milk (adjust as needed for desired consistency)
2 tsp vanilla

Soften butter and cream cheese, beat together until smooth. Slowly add in powdered sugar, add 1 T. milk as needed to attain desired consistency. Add 2 tsp vanilla. Mix well. Spread over cooled cinnamon rolls or cake. Lick the spoon. Scrape the bowl. Refrigerate leftovers.

Labels: baking, cake decorating, Desserts, frosting

Love your recipes, as always! Here is one to try that has become a staple for cakes at my house

2/3 cup cocoa
6-8 TB boiling water
1 cube butter
3 cups powder sugar
1 tsp vanilla

Place cocoa in bowl, add boiling water a little at time to make paste. Add butter, beat, then add sugar and vanilla, beat till smooth. You may need to tinker with the water and sugar for the correct consistancy. This is dark and rich, everybody loves it!

Thanks Deanie!

Labels: cake decorating, frosting

cream together:

Labels: cake decorating, frosting

1 cup chocolate chips
1/4 cup butter or margarine
1/2 cup sour cream
2 1/2 cups sifted powdered sugar (a 1 lb box is approximately 4 cups)

(But go ahead and double it, because you're going to want more than this.)

Melt the chocolate chips and butter in a glass bowl in the microwave (30 second intervals, stirring each time until just melted). Cool about 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth and of spreading consistency. Store cake in the refrigerator.

(The BH&G New Cookbook - the red gingham one, says that a single recipe is enough to frost the tops and sides of two 8-9 inch cakes. I have no idea how thin they like to spread it, but I don't think it's enough for me. So I'm doubling this because I want it really thick, with some left over for graham crackers or cupcakes ;D

Labels: frosting

1 cup solid white vegetable shortening
1 teaspoon Wilton Flavor (Vanilla, Almond, or Butter) - but one of each is Fabulous!
2 tablespoons milk or water (use water if you don't want to refrigerate your cake)
1 lb. pure cane confectioners' sugar (the box or approximately 4 cups)
1 tablespoon Wilton Meringue Powder (optional in my opinion)
A pinch of salt

* Double this! One batch is enough to ice and fill an 8-10 inch cake. To decorate it pretty, make a second batch. If you don't have a heavy duty mixer, only do one batch at a time.

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thouroughly mixed together. Blend an additional minute or so until creamy.

This makes a stiff consistency - good for stand up flowers like roses. Add one additional tablespoon of water, for the full recipe, to make a medium consistency (or one teaspoon water to each cup of stiff). Medium is good for covering your cake, making stars, borders, or piping figures. To make thin consistency, add two teaspoons water to each cup of stiff - or two tablespoons of additional liquid for a whole batch. Thin is good for writing, stems, leaves, etc. (You can also add piping gel, a teaspoon or two per cup, to thin to make writing and piping easier.)

Labels: cake decorating, frosting

(Um, Yeah, you may notice that I had to use an assortment - the kids ate too many mini's and I had to add some jumbos. It worked just fine.)

Melt 1 lb mini marshmallows, drizzled with 2 T. of water, in microwave for 30 seconds, stir, melt some more. 30 seconds at a time, stirring between, until they are completely melted. (About 2 1/2 minutes).

Pour onto well greased (with Crisco) counter.

Knead the sticky mess (watch out, obviously the marshmallows are hot!) with hands well coated in Crisco.)

When most of the powdered sugar is worked in, add the rest of the bag. If it's dry (and it probably is, slowly add another 2 -3 T. of water, by teaspoons, working it in as you go) until all of the powdered sugar is absorbed and the ball is firm.





Continue to knead the dough (add a tiny bit of water if there are little clots of dry powdered sugar in your dough - I picked them out as they came up anyway). 8 to 15 minutes - til smooth and elastic.







Cover well with Crisco. Wrap tightly in plastic wrap, store in Ziploc with as much air as possible removed, and store overnight. (You can roll it out now if you must, as long as there aren't any little hard dry bits in it.) May be stored in the refrigerator for weeks.




When ready to use, bring to room temperature, knead until workable, and roll to about 1/8 to 1/4 inch thick.


Use on filled cake, frosted smoothly with 1/4" buttercream frosting.

Labels: cake decorating, frosting

1 (8 oz.) package cream cheese, softened
3 T. brown sugar
1 tsp. cinnamon
1 T. milk

Mix well. Use on bagels, as a cake filling, as a fruit dip, or for anything else that you crave when you read the recipe!

Labels: Cakes, dips, filling, frosting

In a double-boiler pour 1 (12 oz. bag semi-sweet chocolate chips) and 1 pint cream. Allow to melt, then stir well. Remove from heat. Mix in 2 cups powdered sugar. Frost cooled cake immediately. Will cover and fill a 9 inch, two-layer cake, with some leftover to eat by the spoonful or on vanilla wafers/graham crackers/saltines...

Refrigerate until serving; bring to room temperature 30 minutes before serving.

Labels: Cakes, chocolate, frosting

1 (12 oz.) package Wilton White Candy Melts or any white confectionery coating
2 (8 oz.) packages cream cheese, softened
1/4 c. cream
2 c. powdered sugar

Melt candy melts according to package directions. Allow coating to cool slightly, stirring occasionally (don't let it harden). In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the cream and powdered sugar.

Enough to fill and frost a 9 inch, two-layer cake. Refrigerate until ready to serve. Bring to room temperature 30 minutes before serving. Makes 12-14 servings.

Labels: Cakes, chocolate, frosting