225 whip frosting cake Recipes

cake, betty crocker supermoist triple chocolate fudge cake mix, water , vegetable oil, and eggs called for in cake mix directions, white chocolate instant pudding, milk, peppermint extract, peppermint extract, tub whipped chocolate frosting, coarsely chopped peppermint patties (8 candies)

cake, food cake mix, buttermilk, canola oil, eggs, turtle candies, chopped and divided, cocoa powder, whipping cream, caramel ice cream topping, chocolate frosting, turtle candies to garnish if desired

cake, white cake mix, master of mixes strawberry colada mixer (or your favorite brand ), sour cream, powdered (confectioner s) sugar, cool whip whipped topping, thawed, grated bakers angel flake coconut (**use 1/2 cup in frosting and the rest of bag for the tinted coconut garnish), tinted cocont garnish, master of mixes strawberry colada mixer (or your favorite brand ), remainder of 7-oz. grated bakers angel flake coconut from above .

cake, german chocolate, water, white sugar, shortening, egg yolks, buttermilk, vanilla extract, all-purpose flour, salt, baking soda, egg whites, coconut pecan frosting, egg yolk, white sugar, flaked coconut, chopped pecans, heavy whipping cream, butter

cake flour, baking powder, salt, granulated sugar, light brown sugar, divided, butter, softened and divided, eggs, vanilla extract, milk, evaporated milk, light brown sugar, butter, divided, heavy whipping cream, cream cheese, softened, vanilla extract, salt, powdered sugar, sugar, water, pecans, chopped

cake, unsweetened chocolate, chopped, all purpose flour, baking powder, baking soda, salt, salted butter, room temperature, sugar, eggs, separated, chocolate stout , regular stout, or porter, freshly brewed strong coffee, bittersweet chocolate (54% to 60% cacao), chopped, heavy whipping cream, instant espresso powder (espresso instant coffee)

cake, unsweetened chocolate, chopped, all purpose flour, baking powder, baking soda, salt, salted butter, room temperature, sugar, eggs, separated, chocolate stout , regular stout, or porter, freshly brewed strong coffee, bittersweet chocolate (54% to 60% cacao), chopped, heavy whipping cream, instant espresso powder

cake flour, natural unsweetened cocoa powder, baking soda, salt, unsalted butter, room temperature, golden brown sugar, eggs, vanilla extract, buttermilk, instant espresso powder dissolved in 3/4 cup hot water, natural unsweetened cocoa powder, instant espresso powder, chilled heavy whipping cream, divided, sugar, chilled mascarpone cheese, bittersweet chocolate curls (optional)

heavy cream, well chilled, icing sugar, vanilla, cocoa, sifted in with in the icing sugar, instant coffee , dissolved in the cream, lemon extract, grated lemon , rind of, in place of the vanilla, orange extract, grated orange , rind of, in place of the vanilla, almond extract , in place of the vanilla, minced nuts, of your choice,folded in, brandy or 1 -2 tbsp rum or 1 -2 tbsp bourbon, in place of the vanilla (for extra tipsy, pierce the cake layers and dribble with more of the same type of liquor and let sta)

butter, softened, sugar, eggs, buttermilk, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, butter, softened, sugar, almond extract, heavy whipping cream, red-hot candies , colored sugar, cake mate snowflake decors and colored sprinkles

german chocolate cake mix, vanilla yogurt, sour cream, egg, coconut pecan frosting, flaked coconut, chopped pecans

cake batter, butter, sugar, cream cheese, all-purpose flour , sifted, eggs, vanilla extract, baking powder, salt, buttermilk, cream together sugar , butter and cream cheese, add eggs, blending well after each egg. blend flour , baking powder, and, salt alternately with buttermilk, blend in vanilla extract. pour, into three prepared cake pans. bake in a preheated oven at 350, degrees for 30 minutes or till toothpick come out clean. turn, layer out of pans to cool completely before frosting., cream cheese filling;( optional,but very good !), sugar, cream cheese, vanilla extract, blend cream cheese and sugar together well then add vanilla, caramel frosting, butter, brown sugar, whipping cream, powdered sugar, vanilla extract, melt butter in saucepan , add brown sugar, cook over low heat, stirring constantly , until sugar dissolves.(do not boil). remove, heat, stir in whipping cream . and powdered sugar and, vanilla. beat at high speed with electric mixture until frosting, is spreading consistency, (can double recipe ), note -can make cake in tube pan and use icing on top

unsalted butter, softened, sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, cream caramel frosting, chocolate-covered toffee candy bars, coarsely broken, dark chocolate-covered almonds, halved (we tested with dove)

cake flour, baking powder, salt, unsalted butter, softened, sugar, grated lemons , zest of, lemon extract, egg white (from about 4 large eggs), milk, lemons , zest of, removed in long strips, heavy whipping cream, unsalted butter, soft, milk chocolate, into 1/4 inch pieces, bittersweet chocolate, into 1/4 inch pieces

cake flour, natural unsweetened cocoa powder, baking soda, salt, unsalted butter, room temperature, golden brown sugar, eggs, vanilla extract, buttermilk, instant espresso powder , dissolved in 3/4 cup hot water, natural unsweetened cocoa powder, instant espresso powder, chilled heavy whipping cream, divided, sugar, chilled mascarpone cheese, bittersweet chocolate curls (optional)

german chocolate cake mix, vanilla yogurt or 1 1/4 cups sour cream, egg, coconut pecan frosting, flaked coconut, chopped pecans

strawberry gelatin, boiling water, marshmallows, washed and sugared berries, whipping cream , whipped

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.