Amish Cake Frosting Icing Recipes

Steps:

• Beat cream cheese, sugar, vanilla& salt until fluffy.
• Fold in Cool Whip.

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

Steps:

• For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
• Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
• Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
• Wait 10 minutes to remove from pan.
• Let cool completely before frosting.
• For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
• Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
• Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
• Frost the cake between the layers, top, then sides.

Steps:

• In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

Steps:

• Cream sugar, crisco and eggs, add sour cream and vanilla.gradually blend in remaining ingredients.mix well.cover and refrigerate overnight --
• drop by tspful on ungreased cookie sheet --
• flatten slightly with bottom of sugar coated glass --
• bake at 3508 for 9-11 minutes --
• cool completely on wire rack.
• to prepare FROSTING:.
• add sugar and water to a small saucepan, bring to a boil, stir and boil till sugar dissolves, remove from heat and pour into a medium bowl, set aside to cool to lukewarm --
• blend in powdered sugar, mix well, add crisco and vanilla and blend till smooth and creamy.