Weddingcakefrosting Recipes

Steps:

• Cream together softened butter, shortening and milk with an electric mixer.
• Next add the clear vanilla extract.
• Then add the powdered sugar slowly.
• Note: 2 pounds of powdered sugar is 8 cups.

Steps:

• In a large bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners' sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake.

Steps:

• Blend all ingredients at low speed on mixer till well blended and easy to work with.
• Spread on cake after cake is completely cooled.
• This is enough frosting for 1 - 2 layer cake or 1 sheet cake.

Steps:

• Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
• Add the rest of the powdered sugar and beat just enough to mix in.
• Add additional water for desired consistency.

Steps:

• Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.

Steps:

• Combine flour and shortening as if for pie crust. Add baking powder and combine.
• In a separate bowl, beat eggs and then add sugar and vanilla.
• Add flour mixture to egg mixture.
• To shape cookies, you can simply roll them into 1-inch balls or you can roll them into logs and fold them into pretzel shapes. They will puff up some but will mostly retain whatever shape you form them into.
• Bake at 350 degrees for 12 to 14 minutes. They will not brown much.
• Cool and frost with your favorite glaze and add sprinkles. For convenience, you can melt store-bought frosting.

Steps:

• sift together flour, bp and salt twice.
• beat egg whites until foamy.
• add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
• cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
• Add flour mixture alternately with milk, beating after eah addition until smooth.
• Add egg whites and beat for one minute until smooth.
• Grease pans two nine inch square pans or one 13x9x2.
• Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
• Cool cake on racks 10 minute.
• Loosen from sides of pan turn right side up to cool.
• To keep from drying cover or wrap cake as soon as cooled.
• Make recipe 5 times to serve 100 guest.
• When cake is assembled frost the sides of whole cake.
• Start at the top and work toward bottom layers.
• Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
• Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
• Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
• Aply a thin glaze to cake before frosting to anchor crumbs.
• Make glaze by adding hot water to some of the frosting.
• About 1 tbs water to 1 cup frosting.
• To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
• Tint enough to frost whole cake as it is hard to match colors with another batch.

Steps:

• blend flour and milk in saucepan. Cook over medium heat until thickened, stirring constantly.
• Let stand at room temperature for several hours.
• Cream butter, sugar and vanilla in mixing bowl until light and fluffy.
• Add milk mixture gradually, beating constantly until fluffy.
• Frost cooled cake.
• Enough frosting for a 2 layer cake.

Steps:

• With an electric mixer blend all ingredients until mixed.