I need frosting recipes...?

Answer 1

One of my favorite standby recipes for frosting is the classic seven minute frosting. It is Fat Free which is a miracle.

It is white fluffy. It is the type of frosting that can be quickly made with ingredients most cooks have onhand. So no need for special ingredients at the last minute. The trick is to be patient, although 7 minutes is not a long time, it seems like a long time while making this recipe.

Seven Minute Frosting with Variations

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This is the best of the traditional American fluffy white frostings, billowy and sweet - and miraculously fat free. For this recipe a stainless-steel bowl is recommended because crockery and glass are so slow to heat that the top of the meringue cools down before it is adequately heated. Be sure to rinse the stem of the thermometer in the simmering skillet water between readings to avoid contaminating the egg whites. Have the egg whites at room temperature.

Yields: About 4 cups

Ingredients:

5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large egg whites
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)
Whisk water, cream of tartar, sugar, egg whites and corn syrup together in a large stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the egg whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whiles will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed for exactly 5 minutes. Remove the bowl from the skillet and add the vanilla. Beat on high speed for 2 to 3 more minutes to cool. Stir in the nuts or coconut if desired.

Use immediately.

Variations:
Seven Minute Lemon Frosting
Prepare frosting , above, substituting 2 to 3 tablespoons fresh lemon juice for 2 to 3 tablespoons of the water and adding 1/4 teaspoon grated lemon zest.

Seven Minute Orange Frosting
Prepare frosting , above, substituting 1/4 cup fresh orange juice for all of the water and adding 1/2 teaspoon grated orange zest.

Seven Minute Penuche or Brown Sugar Frosting
Prepare frosting , above, substituting 1 1/3 Cups packed light or dark brown sugar for the sugar. Add 1/2 teaspoon maple, walnut, or pecan extract with the vanilla if desired.

Answer 2

You can use powdered sugar, a little butter and just a tiny bit of milk to make a plain frosting then add flavor from there. Start with just a little milk (like a tsp) you'll be amazed at how far it goes. Or you can scrap the butter and use cream cheese. Also if you want simple chocolate you can melt chocolate chips buy just placing them on top of a cake/cupcake fresh out of the oven and let the risidual heat melt them... that's super easy too. I have also used just cool whip/whipped cream as a frosting and it works too, you just have to keep it cool.

Answer 3

My G'ma makes the best frosting. Just add...
powdered sugar
butter
milk
drop of vanilla

until it's the right consistency and taste to you

Answer 4

This contains a good frosting in addition to some very tasty cupcakes.

DARK-CHOCOLATE MINT CUPCAKES WITH WHITE-CHOCOLATE MINT FROSTING

Cupcakes
2 cups walnuts, toasted, cooled
1 cup whole-milk ricotta cheese
1/4 cup chopped fresh mint
2 tablespoons honey
1 cup all purpose flour
1/2 teaspoon baking powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract

Frosting
1/2 cup whipping cream
1 tablespoon unsalted butter
8 ounces high-quality white chocolate, chopped
1 tablespoon green crème de menthe

For cupcakes:
Preheat oven to 325°F. Butter two 12-cup mini-muffin pans. Using on/off turns, blend first 4 ingredients in processor until walnuts are finely chopped. Whisk flour and baking powder in small bowl. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool slightly.

Using electric mixer, beat sugar, eggs, and vanilla in large bowl until very thick, about 4 minutes. Gradually beat in cooled chocolate mixture. Stir in walnut mixture. Spoon 1 1/2 tablespoons batter into each prepared muffin cup.

Bake cupcakes until tester inserted into center comes out clean, about 15 minutes. Cool in pan on rack. Cut around cupcakes to loosen; turn out onto work surface. (Can be made 1 day ahead. Cover; store at room temperature.)

For frosting:
Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate; stir until melted. Mix in crème de menthe. Transfer frosting to bowl; let frosting cool at room temperature until firm enough to pipe, stirring occasionally, about 2 hours.

Spoon frosting into pastry bag fitted with medium star tip. Pipe frosting decoratively atop cupcakes.

Makes 24.

Bon Appétit
February 2004


Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 5

i am going to provide you with 2. BUTTER CREAM FROSTING a million/4 cup butter 2 cups powdered sugar - firmly packed a million/4 teaspoon salt a million teaspoon vanilla 2 tablespoons cream or total milk Cream butter till very smooth and tender; then upload sugar progressively, creaming thoroughly. upload salt and vanilla. artwork contained in the cream utilising basically sufficient to produce a tender spreading consistency. quantity is sufficient for 2 8-inch layers. smooth WHITE ICING (My very trendy yet time ingesting. try it quicker or later once you've time.) a million a million/8 cups sugar a million/3 cup water 2 egg whites pinch salt a million/4 teaspoon cream of tartar 3 tablespoons powdered sugar - pressed down firmly a million teaspoon vanilla placed sugar and water into saucepan, stir, position over low warmth. turn egg whites into blending bowl, upload salt, beat to a foam, then upload cream of tartar and beat till stiff with a cord whisk, progressively including the powdered sugar as you beat. blend must have moist, bright peaks even as all the sugar is beaten in. even as boiling sugar and water syrup is cooked to 236 degrees, pour slowly yet continuously over the egg whtes even as beating. proceed beating till chilly. Stir in vanilla.* *it is the unique recipe. I in no way, ever, tried to apply a cord whisk in this one. At no time in my existence might want to my hands have stood this torture! truly i exploit a loose status mixer. it truly is going to take a lengthy time period for the cooked syrup to get chilly, besides the undeniable fact that that's properly worth each minute.

Answer 6

a little bit of milk and powdered sugar dont make it too runny - its a goot frosting!!!

Answer 7

cream cheese frostin choc frostin carmel frostin

Answer 8

www.foodnetwork.com

Answer 9

www.foodisgoodforfrostingandiaskedthisonyahooanswers.com