recipe for frosting?

Question

i cant find one i need on in short notice

Answer 1

BEST (!!) icing I've ever made:

* 2 cups solid vegetable shortening*
* 2 lbs. confectioners' sugar (There are 4 cups to a pound)
* 1/2 tsp. salt
* 1-2 tsp. clear vanilla or your favorite flavoring
* 6-8 oz. whipping cream

Cream shortening until fluffy. Add sugar and continue creaming until well-blended.
Add salt, flavoring and whipping cream; blend on low speed until moistened.
Beat at high speed until icing is fluffy.

*I used 1 cup of Crisco and 2 sticks of almost-room-temperature butter.

The website says that you need to keep it in the fridge, but I've been told that that is unnecessary because all that sugar acts as a preservative. Just use your judgment; it probably lasts longer in the fridge.
I made cupcakes with this recipe yesterday and left them out overnight. They still taste and smell good.

Answer 2

It kinda depends on what kind of cake you're making, but here is a good one for Spice Cake, Carrot Cake, Gingerbread or even Chocolate Cake:

Cream Cheese Frosting:

12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)

In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed.
Gradually beat in the sugar at reduced speed.
Add more or less sugar to achieve desired consistency.

Spread first cake round with 1/3 frosting for the bottom.
Add the second layer and use remaining frosting on top or sides.

Good luck!!! =)

Answer 3

Don't know what kind of frosting recipe you are looking for - whether it's chocolate frosting?, any flavor icing?, shortening and powdered sugar-based frosting or whipped cream based. I also have one where you cook flour and milk together, add butter, vanilla, and regular granulated sugar. It tastes like custard. If you add a cube of unsweetened chocolate, it tastes just like melted chocolate ice cream. Here's the original recipe (no chocolate). I've had people eat the frosting straight off the cake, they liked it so much!

BUTTERCREAM FROSTING

1 c milk
1/4 c unsifted, all-purpose flour
1 c butter at room temperature
1 c granulated sugar
2 tsp vanilla

Combine milk and flour in small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature. Cream butter and sugar until very fluffy. Add vanilla and cooled flour mixture. Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved. If the buttercream is to be used for tube work (borders, etc.) the flour and milk mixture should be rubbed through a wire strainer before it is added to the creamed butter and sugar. Makes 3 cups - enough to frost, fill and border a 9" cake.

(When I fill my cake with the above recipe, I add some strawberry preserves to the frosting I use to fill between the layers - that's on a yellow or white cake.)