I need a good frosting recipe?

Question

I have a white cake mix but no frosting. Does anyone have a recipe for some yummy frosting. I don't have any cocoa but i do have bakers chocolate.

It doesn't have to be chocolate

Answer 1

Do you have whipped cream and pudding? Pour 500 ml of whipping cream and 1 package of instant pudding (any flavor you want) and whip it together. Love this frosting because it is not too sweet, and you can choose whatever flavor you want. You can even add coconut after it's ready!

Answer 2

DEEP CHOCOLATE GLAZE

1/3 cup granulated sugar
1/4 cup water
2 squares Baker's unsweetened chocolate, melted over hot water
1 tsp. butter
1 Tbsp. milk

In small saucepan, combine sugar and water. Bring to a boil; boil
1/2 minute, stirring constantly. Slowly stir into chocolate; then
stir in butter. Slowly beat in milk. Beat until of spreading
consistency.

While glaze is still warm, pour onto top of frosted cake. Spread
to edges and drizzle over sides at intervals. Let stand until
glaze is set before cutting.

OR(use any chocolate squares)

6 squares Baker's Premium White Chocolate
1/4 cup whipping cream or milk
1 cup (2 sticks) cold unsalted butter cut into pieces
1 cup powdered sugar

Microwave white chocolate and cream in medium bowl on hi for 1 1/2
minutes or until whte chocolate is almost melted, stirring halfway
through heating time. Stir until whte chocolate is completely
melted. Cool until room temperature (about 30 minutes.)

Beat butter and sugar gradually into cooled mixture on high speed
until light and fluffy. Makes enough to frost 2-9 inch cake layers.
Recipe can be doubled.

Answer 3

Here is a good peanut butter frosting recipe.
1 cup powdered surgar
1/3 cup creamy peanut butter
1 1/2 teaspoon vanilla
2-4 Tablespoons milk

Mix to desired spreading consistency.
This would probably taste better on a chocolate cake.

Answer 4

4 squares BAKER'S Unsweetened Baking Chocolate

1 pkg. (16 oz.) powdered sugar (about 4 cups)

1/2 cup (1 stick) butter or margarine, softened

2 tsp. vanilla

1/3 cup milk


MICROWAVE chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min. or to room temperature.

ADD sugar, butter and vanilla. Gradually add milk, beating with electric mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Answer 5

Beat milk, and melted butter together. Stir in sugar, cocoa,
salt, and vanilla.

Or leave out the cocoa and melt the bakers chocolate with the butter and butter.

Just in case you need exact amounts try this and it can be flavored any way you want.

1/2 c. evaporated milk
3 Tbsp. butter
3 1/2 c. powdered sugar
3/4 c. cocoa or bakers chocolate or just a little of other flavor
1/2 tsp. salt
1 tsp. vanilla

Answer 6

Enjoy it
4-5 sq. Bakers unsweetened chocolate
2 1/4 c. confectioners sugar
1/4 c. hot water
2 egg yolks or 1 egg
6 tbsp. soft butter

Makes enough for 9 x 13 or two 9 inch layers. Melt chocolate; add sugar, water and blend. Add yolks, one at a time, beat after each. Add butter, a tablespoon at a time. Beat well. Add vanilla to taste.

Answer 7

Royal Icing

Makes about 2 1/2 cups

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
Juice of 1 lemon

1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Answer 8

Mix the bakers coconut with whipped cream-a light easy to make frosting. I won't eat any frosting except the whipped cream type because It is to heavy and sweet.

Answer 9

i'm going to provide you 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 entire milk Cream butter till very mushy and delicate; then upload sugar gradually, creaming thoroughly. upload salt and vanilla. paintings in the cream utilising only adequate to offer a delicate spreading consistency. volume is adequate for 2 8-inch layers. sleek WHITE ICING (My very favourite yet time ingesting. attempt it at some point once you have 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 positioned sugar and water into saucepan, stir, place over low warmth. turn egg whites into mixing bowl, upload salt, beat to a foam, then upload cream of tartar and beat till stiff with a twine whisk, gradually including the powdered sugar as you beat. combination could have moist, vivid peaks while each and all of the sugar is overwhelmed in. while boiling sugar and water syrup is cooked to 236 tiers, pour slowly yet continually over the egg whtes jointly as beating. proceed beating till chilly. Stir in vanilla.* *it incredibly is the unique recipe. I by no ability, ever, tried to apply a twine whisk in this one. At no time in my existence would my palms have stood this torture! rather i exploit a unfastened status mixer. it is going to take a jointly as for the cooked syrup to get chilly, regardless of the undeniable fact that that's worth each minute.

Answer 10

Creamy Butter Icing:
1/2 pound unsalted butter, room temperature
3 cups confectioners' sugar, sifted twice
1 teaspoon pure vanilla extract
1 1/2 tablespoons lemon juice
1 1/2 tablespoons milk

In a large mixing bowl fitted with a paddle attachment, beat butter on medium high speed for 4 to 5 minutes, scraping down sides of the bowl occasionally until very creamy.
Add two cups of sifted confectioners' sugar and beat on medium high speed to incorporate thoroughly, scraping down sides occasionally. Add remaining confectioners' sugar and mix until all of the sugar is completely incorporated.
Add vanilla extract, lemon juice, and milk and beat for an additional 3 to 4 minutes. The frosting should be very creamy.
Cover tightly with plastic wrap until ready to use. If preparing the frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not refrigerate. When ready to use, beat the frosting again adding additional milk or lemon juice until the frosting reaches the desired consistency.

Creamy Chocolate Icing:
3 ounces bittersweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1/2 pound unsalted butter, room temperature
3 cups confectioners' sugar, sifted twice
1 teaspoon pure vanilla extract
3 tablespoons milk

In a microwave-safe bowl, combine chocolates. Heat in microwave at medium heat at 30-second intervals, stirring in between, until chocolate is melted. Set aside to cool.
In a large mixing bowl fitted with a paddle attachment, beat butter on medium high speed for 4 to 5 minutes, scraping down sides of the bowl occasionally, until very creamy.
Add the cooled chocolate mixture to the butter and beat until thoroughly incorporated.
Add two cups of sifted confectioners' sugar and beat on medium high speed to incorporate thoroughly, scraping down sides occasionally. Add remaining confectioners' sugar and mix until all of the sugar is completely incorporated.
Add vanilla extract and milk and beat for an additional 3 to 4 minutes. The frosting should be very creamy.
Cover tightly with plastic wrap until ready to use. If preparing the frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not refrigerate. When ready to use, beat the frosting again adding additional milk or lemon juice until the frosting reaches the desired consistency.