Does anyone have a really good homemade frosting recipe for angel food cake?

Question

I cant use nuts, chocolate is a favorite. They like a really fluffy gooey frosting .

Answer 1

Hi !!!
Here are a few frosting choices for you that I have used:

Fluffy Cocoa Frosting

INGREDIENTS:
2/3 cup milk
3 tablespoons flour
6 tablespoons butter
5 tablespoons shortening
2/3 cup sugar
1/4 cup cocoa
1/2 teaspoon vanilla extract
PREPARATION:
Blend milk and flour in a saucepan; cook over medium heat until thick. Cool. Cream together the butter, shortening, and sugar; beat in cocoa. Add cooled flour and milk mixture. Beat until fluffy and sugar is dissolved.
Beat in vanilla.

-----------AND...

CHOCOLATE WHIPPED CREAM FROSTING

FROSTING YIELDS 4 CUPS

Because of the whipped cream, the cake must be stored in the refrigerator.

INGREDIENTS

2 cups heavy whipping cream, chilled
1/2 cup confectioner's sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
Mix confectioner's sugar and cocoa in small bowl with whisk. In a chilled mixer bowl, beat the whipping cream with chilled beaters until soft peaks form. Gradually sprinkle the sugar/cocoa mixture, about 2 tbsp at a time, into the cream and continue beating until stiff peaks form. Fold in the vanilla. Frost cake and refrigerate until serving.

Note: For an added touch, garnish top and bottom edges of cake with raspberries or strawberries.

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Fluffy Chocolate Pudding Frosting

2 1/2 cups 5 min 5 min prep

1 cup half-and-half cream or milk
1 (4 ounce) package jell-o instant chocolate pudding mix
1/3 cup powdered sugar
1 (8 ounce) container cool whip frozen whipped topping, thawed

Pour the half and half in a medium-size bowl.
Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
Gently stir in the Cool Whip topping.
Spread on cake at once.
Store any left over cake in refrigerator.
**NOTE** the frosting on the cake is best eaten the same day.

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Fluffy Chocolate Frosting:

3 egg whites
1/2 cup unsweetened chocolate
2-1/2 tbsp. light corn syrup
3/4 cup granulated sugar
1 dash salt
3/4 tsp. vanilla extract
1/4 tsp. instant coffee powder
1 tsp. hot water
1/4 cup powdered sugar
3 tbsp. unsweetened cocoa powder

Place egg whites in a large mixer bowl. Setthe bowl in a large bowl of very hot tap water and let stand for 10 minutes, stirring occasionally. In a small heavy saucepan set over low heat, melt chocolate, stirring constantly, until smooth; be very careful not to scorch. Set aside to cool slightly.

Combine the corn syrup, 1/4 cup water and the sugar in a 2-quart saucepan, stirring until well blended. Bring to a simmer over medium-heatheat. Cover and boil for 2 minutes to allow steam to wash any sugar from pan sides. Uncover and continue simmering, without stirring, until mixture bubbles loudly and reaches 244-245°F on a candy thermometer (about 1-1/2 minutes). (To test without a candy thermometer, drop a teaspoon of syrup into ice water; when cooked to the proper temperature the syrup will form a firm ball that holds its shape when squeezed.) Immediately remove pan from heat and set aside.

With mixer set on medium speed, beat egg whites until very frothy and opaque. Raise speed to high and beat until whites just begin to stand in soft peaks; be careful not to overbeat.

Meanwhile, return syrup to burner and reheat just to boiling. Beating whites on high speed, immediatelyb egin pouring boiling syrup in a stream down the side of the bowl (avoid beaters or syrup will stick to them or be thrown onto bowl side), pouring rapidly enough that all the syrup is incorporated in about 15 seconds. Add salt and continue beating on high speed until the mixture is stiffened, glossy and cooled to barely warm. Beat in vanilla and coffeemixture until evenly incorporated. Sift powdered sugar and cocoa onto asheet of wax paper. A bit at a time, whisk into egg-white mixture. Whisk in melted chocolate just until smoothly incorporated. Frost cake immediately, or store frosting airtight for up to 48 hours. Frosting may soften and gradually deflate upon longer standing.

Answer 2

Angel Food Cake Recipe courtesy Alton Brown
Show: Good Eats
Episode: Let them Eat Foam (Angel Food Cake)





1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Answer 3

why don't you turn it into a tunnel cake with seven minute frosting. It's delicious..cut off the top of the cake, and scoop out a tunnel.cut the cake you took out into small squares . make a chocolate pudding and fold in a bit of cool whip then add the cut up cake to it.fill in the tunnel and put the top back on. ice with seven minute frosting.look up seven minute frosting on the interenet,for exact measurments of egg whites and sugar, and follow the directions exactly as there is a reason it's called seven minute frosting,it has to do with cooking the sugar on the stove . ENJOY.

Answer 4

epicurious.com