WHITE CAKE FROSTING I
White wedding cake frosting. This is a very good frosting for decorated cakes.
Provided by APARSONS
Categories Desserts Frostings and Icings White
Yield 15
Number Of Ingredients 6
Steps:
- With an electric mixer blend all ingredients until mixed.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 31.9 g, Fat 10.3 g, SaturatedFat 2.6 g, Sodium 19.9 mg, Sugar 31.3 g
FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE YULE LOG
For many years, this impressive rolled cake has been a favorite Christmas dessert for our family- everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
BEST WHITE ICING EVER
This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter.
Provided by Meghan Rey
Categories Desserts Frostings and Icings White
Yield 20
Number Of Ingredients 4
Steps:
- In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
- Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 23.9 g, Fat 10.3 g, SaturatedFat 2.6 g, Sodium 0.3 mg, Sugar 23.5 g
HUMMINGBIRD CAKE
This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.
Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.
EASY WHITE ICING
This easy white icing recipe yields a foolproof frosting for cakes and cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 1/2 cups, enough for 12 standard cupcakes
Number Of Ingredients 3
Steps:
- In a mixing bowl, cream butter until smooth.
- Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
FLUFFY WHITE FROSTING
This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.
Provided by Vickie
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g
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MY SECRET, LESS-SWEET FLUFFY VANILLA FROSTING | RECIPETIN EATS
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5/5 (210)Category Frosting, Icing, SweetCuisine WesternCalories 224 per serving
- Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.
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4.6/5 (15)Total Time 10 minsCategory DessertCalories 220 per serving
- Mix in the powdered sugar, a little at a time, adding in the vanilla and 2 tablespoons of milk a little at a time too. If the frosting is too thick, add up to 2 tablespoons more milk until you achieve the thickness and texture you're looking for.
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