How do I make this cake frosting?

Question

Could you please tell me how to make buttercream frosting and /or rolled-fondant. Thanks!

Answer 1

have 2 recipes...i hope they help they are:

Chocolate Buttercream frosting

2 1/2 cups confectioners' sugar

3 tablespoons cocoa

1/4 cup butter

2 tablespoons heavy cream

vanilla

PREPARATION:

In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts hot water or hot black coffee until desired spreading consistency is reached.

Buttercream Frosting

1 cup butter, softened

6-7 cups powdered or confectioner's sugar

1/4 tsp. salt

6-9 Tbsp. milk

2 tsp. vanilla

PREPARATION:

In large bowl, cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla. Fill and frost cake. If you have leftover frosting, put it between graham crackers for a fabulous after-school snack for your kids (or you!)


. Rolled Fondant
Submitted by: Marlene

Photo by: @lyssa "Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire."
Original recipe yield: 1 - 10 x 4 inch high cake (enough to cover).
Prep Time:30 MinutesCook Time:5 MinutesReady In:35 MinutesServings:16 (change)

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INGREDIENTS:
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

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DIRECTIONS:
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until

Answer 2

This is the recipe I use for Butter Cream Frosting and everyone loves it. The way to make sure it's really, really yummy and delicious is to use real butter, not margarine. If you can, use real vanilla too. But the butter is the most important one to not substitute.

1/3 cup of butter
4 1/2 cups sifted powdered sugar
1/4 cup of milk
1 1/2 teaspoons vanilla
Little extra milk

In a bowl beat butter till fluffy. Gradually add two cups of sugar beating well. Slowly beat in the 1/4 cup of milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.
Frosts tops and sides of two 8 or 9" cake layers.

You can add food coloring if desired for decorating.
If you want chocolate butter frosting, prepare as above, except beat 1/2 cup unsweetened cocoa powder into butter.

Answer 3

You've already received some very good buttercream recipes but here is a great rolled fondant recipe I got off the Wilton website forum. I don't have the link anymore but this is the recipe as posted (I'm not taking credit for it, but it certainly is good):

"Marshmallow fondant is fabulous! I love the taste and it is very easy to work with. Wilton fondant is wonderful to work with but just tastes awful!!!!! I can't bring myself to place it on a cake and go through all that work for someone to give a horrible "face" and peel it off and eat the buttercream icing that lies below.

The recipe is as follows:

Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar

Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well.

At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.

You can make a large batch of this fondant as well by doing this:

Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)

Do the same procedure as above.

Tips for success from Bunny:
I add any flavor Lorann Oil flavorings to this. Something that will
compliment my cake well. What I do is cut back on the water and add about 1/8 tsp Lorann flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly.

*****The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.*****

Stickiness??????
If it is way to sticky to work with then cut back on the amount of
liquid that you used by about 1/2 tsp. This will help. Let it sit out and "air dry" for about 10 minutes. Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.

Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.

Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.

Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.

Coloring: well I have experimented with this several different ways. If I want to make the whole batch of Marshmallow fondant one color then I have added the color, just Wilton paste color, Americolors, or Chefmaster colors.....any will work for this, when I pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!

You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. I can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!!!!!!

Answer 4

Chocolate Butter Frosting
2 tablespoons melted butter
3 tablespoons cocoa
1 1/2 cups powdered sugar (sifted)
1/2 teaspoon vanilla
1 tablespoon milk
In a medium size bowl, sift powdered sugar and cocoa together. Add melted butter and 1 tablespoon milk and enough more milk to make a good spreading consistency.

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Chocolate Frosting (Variation 1)
1/2 cup sugar
1 1/2 tablespoon cornstarch
1 square (1 ounce) unsweetened chocolate (grated)
dash of salt
1/2 cup boiling water
1 1/2 tablespoon butter
1/2 teaspoon vanilla extract
Mix sugar and cornstarch; add chocolate and salt. Add water; cook until mixture thickens. Remove from heat; add butter and vanilla. Spread on cake while hot for a glossy frosting which remains soft and smooth.

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Marshmallow Icing
Two cupfuls sugar
One cupful milk
Six marshmallows
One teaspoonful flavoring

Put the sugar and milk in the kettle and boil to 236°, or to a soft
wax when tested in cold water. Stir constantly while cooking and
keep beating after it is removed from the fire. When it begins to get
creamy, add the marshmallows cut into pieces, and beat until it is
thick enough to spread on the cake. If it becomes too thick before
getting it on the cake, add a little milk to thin it. If it should
happen to get too thin, add a little XXXX sugar to make it thicker.


Apple Snow Icing
One cupful of sugar (more or less)
Whites of two eggs
One medium-sized apple

Separate the eggs, grate the apple into them, then begin to beat,
and add the sugar gradually a little at a time; keep beating until
the mixture becomes the consistency of whipped cream and is
perfectly smooth. If the icing and filling is for a layer cake, put the
layers together with apportion of it, and into the remainder beat a
little XXXX sugar until it becomes stiff enough to stand, then cover
the cake. The amount of sugar necessary for this icing will depend
on the size of the eggs and the juiciness of the apple. If it is
sufficiently beaten and the granulated sugar is not added too
rapidly, the icing will be perfectly smooth and free from grains.




Fig Icing
Two cupfuls sugar
One-half cupful water
One-half cupful ground figs

Put the sugar and water over the fire and cook to 236°, or until it
forms a very soft ball when tested in cold water. Then add the figs
and let it boil up, then it must be removed from the fire and beaten
until it becomes creamy, when it is ready to spread on the cake. If it
becomes too thick to spread, add a little water to thin it. Do not stir
the syrup until after the figs are added.


Cocoanut Icing
Two cupfuls sugar
One-half cupful milk
One cupful shredded cocoanut
One teaspoonful extract

Put the sugar and milk over the fire and stir constantly. Cook to
236° by the thermometer, or to a very soft ball when tested in cold
water. Remove from the fire, add the cocoanut and flavoring, and
beat until it becomes creamy. If it becomes too stiff to spread, thin
it with a little cream or milk.
Shredded cocoanut may be sprinkled over the top of the cake.


Pineapple Icing
Two cupfuls sugar
One cupful juice from canned pineapple
Two tablespoonfuls of lemon juice

Put all the ingredients into the kettle and boil to 236°, or until it
forms a very soft ball when tested in cold water. Remove it from
the fire and beat until it becomes creamy. Spread on the cake. If it
becomes too stiff, thin it with water or the white of egg beaten into it.


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Fondant Icing
Warm the fondant in the double boiler, then beat into it water, milk,
cream, or the white of an egg, until it is thin enough to spread. Do
not make the fondant too hot, or when spread on the cake it will
become too hard to cut nicely.


Fondant Nut Icing
Prepare over the preceding recipe, and before spreading the icing
on the cake, add some broken nut meats.


Fondant Chocolate Icing
Add chocolate to the plain fondant icing. A few minced raisins will
improve this icing.

Answer 5

German Buttercream/ ! lb. butter
4 oz. confectioner's sugar
1 lb. pastry cream
blend till smooth and spreadable