110071 noni sour cake icing Recipes

food cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), water, divided, jello gelatin , cherry powder, sour cream, icing sugar, cool whip topping, drained maraschino cherry, divided, semi-sweet chocolate baking square, melted

eggs, separated, sugar, divided, all-purpose flour, cocoa, baking soda, salt, vegetable oil, buttermilk or sour milk, ice cream layers, sweetened whipped cream or non-dairy whipped topping, fresh fruit, sliced, chocolate cream rosettes

butter, room temperature, sugar, rind and juice of 1 lemon, eggs, flour, sour cream, icing sugar

granulated sugar, lemon rind, finely grated, unsalted butter, softened, eggs, lemon juice, all-purpose flour, poppy seeds, baking powder, salt, baking soda, sour cream, icing sugar, lemon juice (approx ), lemon juice

cake mix (any flavor ), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), icing (any )

cake ingredients, plain flour, level tsp salt, level tsp ground mixed spice, raisins, sultanas, currants, mixed candied peel, finely chopped, glace cherries, quartered, almonds, blanched and chopped, butter, soft brown sugar, eggs, lightly beaten, level tbsp black treacle, brandy ., christmas cake icings, almond paste ingredients, ground blanched almonds, castor sugar, icing sugar , sieved, egg whites, few drops of almond essence, apricot jam, royal icing ingredients, egg whites, icing sugar , sieved, lemon juice, glycerine

cake balls are made of crumbled cake mixed with icing, then frozen and coated with a candy shell., boxed cake mix , plus ingredients called for on the box., coating wafers. i use wilton candy melts .

sour cherries , picked over, rinsed, and drained well, cornstarch, sugar, fresh lemon juice, almond extract, all-purpose flour, double-acting baking powder, salt, cold unsalted butter, cut into bits, peach and brown sugar ice cream (recipe follows) or vanilla ice cream as an accompaniment if desired, very ripe peaches (about 4),pitted and chopped, granulated sugar, light brown sugar, egg yolks, whole egg, half-and-half, cinnamon, freshly grated nutmeg, peach schnapps or peach-flavored liqueur

eggs, separated, sugar, flour, baking powder, baking soda, salt, water or 1 1/2 cups skim milk, almond extract, sweetened condensed milk, heavy whipping cream (unwhipped), light corn syrup, evaporated milk, vanilla, heavy whipping cream, sugar, vanilla, sour cream, icing sugar, almond extract

ice cream , flavor of choice, ice cream , flavor of choice, oreo cookies, turtle shell ice cream topping, butter, icing, flavor or 16 oz icing, color of choice

butter, softened, caster sugar, eggs, plain flour, self raising flour, almond meal, milk, almonds, toasted and finely chopped, raspberries, fresh or frozen, vienna almonds (optional, for decorating), mascarpone, sour cream, icing sugar, mixture, cointreau liqueur or 80 ml grand marnier

pecan halves, butter, melted, cinnamon, ground, dark brown sugar, salt, dried currant, whiskey, carrots, finely diced, sugar, light corn syrup, water, cream cheese, sour cream, sugar, lemon zest, chopped

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.

cake, cocoa, boiling water, butter, sugar, flour, salt, baking soda, sour cream, vanilla, egg whites, chocolate icing, cocoa, water, vegetable oil, corn syrup, sugar (confectioner )

soft margarine, granulated sugar, eggs, vanilla extract, mashed ripe banana (about 3), orange rind, all-purpose flour, baking powder, baking soda, buttermilk or 1/2 cup sour milk, icing sugar, low-fat yogurt, grated orange rind, orange juice

sugar, shortening, egg, well beaten, flour, cocoa, salt, baking soda, sour milk, coffee (hot ), vanilla, sugar, milk, cocoa, shortening (crisco ), salt

butter, white sugar, whole eggs, vanilla, salt, cake flour, baking powder, baking soda, sour cream, icing, brown sugar, white sugar, cinnamon, chopped pecans or walnuts

guinness stout (or other stout), unsalted butter, unsweetened dutch cocoa (apparently this is pretty important because it is acid neutral), flour, sugar, baking soda, salt, eggs, sour cream, icing , of your choice