Recipes
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CHOCOLATE GLAZE FROSTING
| 1/4 | cup cocoa |
| 3 | tablespoons water |
| 2 | tablespoons shortening |
| 2 | tablespoons light corn syrup |
| 2 | cups powdered sugar |
| 1/2 | teaspoon vanilla |
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Combine cocoa, water, shortening and corn syrup in a medium saucepan. Stir over low heat until shortening melts and mixture is smooth. Remove from heat and beat in sugar and vanilla. Pour over top of cake; let some run down over the sides. If mixture is too thick to pour add tablespoon of water. This is great on Angel Food Cake
CHRISTMAS COOKIE FROSTING
| 2 | egg whites |
| 2 1/2 | cups powdered sugar |
| 1/4 | cup light corn syrup |
| food color | |
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Beat egg whites until they hold a soft peak. Add sugar gradually and beat until sugar is dissolved and frosting stands in peaks. Add syrup and beat one minute. Divide frosting into small portions. Color each amount as desired with food colors. Add a few drops of water if a thinner frosting is needed. Keep well covered when not in use
CREAM FILLING FOR CUPCAKES
| 1/2 | cup sugar |
| 1/3 | cup milk |
| 2/3 | cup shortening |
| 1/4 | teaspoon salt |
| 1 | teaspoon vanilla |
| 1 | tablespoon water |
| 1/2 | cup powdered sugar |
Beat all ingredients for 7 minutes. Add 1/2 cup powdered sugar and beat 5 minutes. Put in a confection tube and fill cupcakes
DECORATING FROSTING
| 6 1/2 | cups to 7 cups powdered sugar |
| 1 | cup shortening, Crisco |
| salt | |
| 2 | teaspoons white vanilla |
| 6 | drops butter, extract |
| 1/2 | cup boiling water |
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Keep covered with a wet cloth. If need to dilute use water. Keeps in fridge
FUDGE FROSTING
| 1 | cup brown sugar |
| 4 | tablespoons milk |
| 4 | tablespoons margarine |
| 3/4 | cup chocolate chip |
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Bring sugar, milk, and margarine to a boil for about 30 seconds. Then add 1/2 to 3/4 cup of chocolate chips stirring till melted. Very good poured over an Angel Food Cake.
LEMON FILLING
| 1/2 | cup butter |
| 2/3 | cup sugar |
| 6 | eggs, beaten |
| 1 | 6 oz. can frozen lemonade concentrate |
Beat eggs in pan. Add rest of ingredients and bring to a boil slowly. Cook until thick
LEMON FILLING
| 1/3 | cup sugar |
| 1/3 | cup water, boiling |
| 1 | egg yolk, beaten |
| 1/2 | teaspoon lemon juice |
| 1 | tablespoon cornstarch |
| 1/2 | tablespoon butter |
Mix sugar, lemon juice, and cornstarch then add egg yolk. Now add boiling water and butter, cook till thick
ONE-BOWL BUTTER CREAM FROSTING
| 6 | tablespoons margarine, or butter |
| 1/3 | cup cocoa, for light flavor OR |
| 1/2 | cup cocoa, for medium flavor OR |
| 3/4 | cup cocoa, for a dark flavor |
| 2 2/3 | cups powdered sugar |
| 1/3 | cup milk |
| 1 | teaspoon vanilla |
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In small mixer bowl cream butter. Add cocoa according to what flavor you would like and add powdered sugar alternately with milk. Beat to spreading consistency (additional milk may be needed) Blend in vanilla. About 2 cups frosting
WHITE MOUNTAIN FROSTING
| 1/2 | cup sugar |
| 1/4 | cup light corn syrup |
| 2 | tablespoons water |
| 2 | egg whites |
| 1 | teaspoon vanilla |
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Mix sugar, corn syrup, and water in 1 quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly to 242 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed).
As mixture boils, beat egg whites in 1 1/2 quart bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites. beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.
Note: To get accurate temperature reading on the thermometer, it may be necessary to tilt the saucepan slightly. It takes 4-8 minutes for the syrup to reach 242 degrees. Preparing this type of frosting on a humid day may require a longer beating time
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