18 currant frosting Recipes

spice cake mix, fat free egg substitute, applesauce, fat-free buttermilk, carrots, shredded, crushed pineapple in juice, drained, dried currant, pecans, chopped, light cream cheese (neufchatel), sugar

butter for coating cake pans, at room temperature, all-purpose flour, plus extra for dusting the pan, granulated sugar, baking soda, ground cinnamon, kosher or sea salt, freshly grated nutmeg, eggs, beaten, canola or vegetable oil, pure vanilla extract, canned unsweetened pumpkin puree, lightly packed sweetened flaked coconut, canned crushed pineapple (do not drain), dried currants, cream cheese, at room temperature, unsalted butter, at room temperature, canned unsweetened pumpkin puree, sugar , sifted, pure vanilla extract

white cake mix, eggs, egg whites, butter (not spread or tub product) or 2/3 cup stick margarine, softened (not spread or tub product), water, maraschino cherry, chopped, spice cake mix, nutmeg, ground cardamom, walnuts, chopped, currants (optional), citron, chopped, coconut, toasted (for garnish ), maraschino cherry (for garnish ), white cake frosting (either your own recipe or store bought)

butter, softened, shortening, sugar, milk, all-purpose flour, baking powder, salt, vanilla bean paste, almond extract, egg whites, coffee syrup, mascarpone frosting, raspberries , strawberries, red currants, fresh mint

sweetened flaked coconut, sliced almonds, parchment paper, all-purpose flour, baking powder, salt, unsalted butter, at room temperature, granulated sugar, light brown sugar, eggs, whipping cream, coconut milk, vanilla extract, almond extract, coconut-almond filling, coconut-cream cheese frosting, garnishes: kumquats , currants, fresh mint sprigs

dried currants, whiskey, all purpose flour, unsweetened cocoa powder, baking soda, salt, sugar, plain low-fat yogurt, vegetable oil, whole milk, eggs, vanilla extract, semisweet chocolate chips, tangy chocolate frosting

chopped dried calimyrna figs (about 5 oz), dried currants, brandy, sugar, all purpose flour, unsweetened cocoa powder, baking soda, baking powder, ground cinnamon, ground allspice, ground nutmeg, prune juice (2/3 cup), buttermilk, unsalted butter, melted, cooled, eggs, whipping cream, unsalted butter , cut into pieces, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, chilled sour cream, chopped toasted walnuts, walnut halves, toasted

pippin apples (about 2 medium), peeled, cored, diced, water, all purpose flour, baking soda, ground cinnamon, salt, ground nutmeg, dried currants, walnuts (about 4 oz), toasted, chopped, sugar, unsalted butter, room temperature, brandy, vanilla extract, eggs, unsalted butter, room temperature, dark brown sugar, cream cheese, room temperature, pure maple syrup, maple flavoring, walnuts, toasted, chopped

oranges, honey, orange juice, unsalted butter, room temperature, golden brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, salt, eggs, room temperature, all purpose flour, baking soda, baking powder, half and half, lemon juice, dried currants, imported white chocolate (such as lindt), chopped, unsalted butter, room temperature, cream cheese, room temperature, toasted sliced almonds, orange slices or peel ribbon

oranges, honey, orange juice, unsalted butter, room temperature, golden brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, salt, eggs, room temperature, all-purpose flour, baking soda, baking powder, half-and-half, lemon juice, dried currant, imported white chocolate, chopped (such as lindt), unsalted butter, room temperature, cream cheese, room temperature, toasted sliced almonds, orange slices or peel, ribbon

half-and-half, vanilla bean , split lengthwise, sugar, all-purpose flour, eggs, almond paste, diced (scant 1/2 cup packed), good-quality white chocolate, finely chopped (such as lindt or baker s), unsalted butter, chilled heavy whipping cream, cake flour, sugar, baking powder, salt, lukewarm water, vegetable oil, eggs, separated, vanilla extract, almond extract, grated lemon zest, raspberry preserves, cream cheese, room temp, unsalted butter, room temp, powdered sugar, vanilla extract, almond extract, assorted fresh berries (strawberries, raspberries, and blueberries(whatever you want), currant jelly, warmed (or other (raspberry would be good!)

all-purpose flour, plus more for dusting the pan, granulated sugar, baking soda, ground cinnamon, salt, freshly grated nutmeg, eggs, beaten, canola oil, pure vanilla extract, canned unsweetened pumpkin puree, lightly packed sweetened flaked coconut, canned crushed pineapple (do not drain), dried currant, cream cheese, at room temperature, unsalted butter, at room temperature, canned unsweetened pumpkin puree, sugar , sifted, pure vanilla extract

imported milk chocolate (such as lindt), finely chopped, plus 1 1-inch piece of milk chocolate, fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry, good-quality white chocolate (such as lindt or baker s), finely chopped, plus 1 1-inch piece of white chocolate, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, plus 1 1-inch piece of bittersweet chocolate, nonstick vegetable oil spray, cake flour, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, dried currants, chopped walnuts, unsalted butter, room temperature, golden brown sugar, eggs, whole milk, canned solid pack pumpkin, unsalted butter, room temperature, dark brown sugar, robust-flavored (dark ) molasses, vanilla extract, grated orange peel, chilled cream cheese, powdered sugar

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

self-rising flour , a large cup, butter, salt, milk , a little, raspberry jam, currants, eggs, sugar, self-rising flour, butter, melted, milk, lemon frosting, coconut

almond meal, powdered sugar, older egg whites, meringue powder, fleur de sel, for sprinkling, granulated sugar, unsalted butter, at room temperature, heavy cream, fleur de sel, ripe banan, deep purple macaroons filled with store-bought black currant preserves, deep pink macaroons filled with store-bought or homemade raspberry preserves, brown macaroons filled with store-bought peanut butter and jelly, yellow macaroons filled with store-bought lemon curd, green macaroons filled with store-bought cream cheese frosting mixed with ground pistachios