Archive for ‘Frosting’

August 16, 2010

Chocolate Syrup

  • 1 c. cocoa
  • 2 c. sugar
  • 1/8 tsp. salt
  • 2 c. hot water

Stir over moderate heat until dissolves. Simmer 3 mins. Add 1 tbsp. vanilla. Beat with beater. Yield – 1 qt. syrup. Store in covered jars in a cool place.

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August 15, 2010

Butter Cream Frosting

Melody, 1982 for white cookies

  • 1 ½ c. shortening
  • ½ c. butter or margarine
  • 5 c. icing sugar
  • 3 tbsp. boiling H2O
  • ¼ to ½ tsp. salt
  • 2 tsp flavouring (vanilla or almond)

Beat shortening and butter till light and fluffy. Add sifted icing sugar. Add boiling water and flavour. Beat at high speed 3-5 mins.

August 15, 2010

Brown Sugar Icing

Louise Friesen

  • 1 c. brown sugar
  • 1/3 c. thin cream

Stir until dissolved. Boil 1 minute. Add 1 tbsp. butter and 1 tsp. vanilla. Do not stir, let cool, then add: Enough icing sugar to make a smooth paste.

August 14, 2010

Butterscotch Sauce

Lois Duffy – wife of Bill Duffy, minister of the Presbyterian church in Ft. St. John

  • 1 c. brown sugar
  • 1 tbsp. flour or 2 tbsp. corn starch
  • 1 large tbsp. butter (added last)
  • butterscotch or vanilla flavouring (1/2 tsp.)

Mix well, then add 1 ½ c. boiling water. Continue stirring until thickened.

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August 14, 2010

Fluffy Frosting (2)

Evelyn Doerksen [nee Neufeld] – May ‘79

  • ¾ c. sugar
  • ¼ tsp. cream of tartar
  • 1 tsp. vanilla
  • 1 egg white
  • ¼ c. boiling water

Mix all together; add boiling water and beat till it stands in peaks (about 10 mins).

August 14, 2010

Fluffy Frosting

Gaye Toews, 1978 (who is this?)

  • 1 ½ c. cold milk
  • 1 pkg. (4-serving size) Jello instant pudding, any flavour
  • 1 envelope Dreamwhip

Cold milk in bowl. Add pudding and dream whip. Beat slowly with electric beater, mixing till well blended. Gradually increase beating speed till mix forms soft peaks – about 4-6 mins. Spread. Yield 3-4 cups, enough to frost top and sides of 2 8 or 9” layers. Store frosted cake in refrigerator.

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August 14, 2010

Caramel Filling and Icing

Eva Neufeld

  • 3 tbsp. butter
  • 3 ½ c. confectioner’s sugar
  • 4 tbsp. caramel syrup
  • 3-4 tbsp. milk
  • ½ c. chopped pecans

Cream butter. Add sugar slowly. Add syrup and milk, a little at a time until right consistency to spread. Reserve 2/3 of this icing for top and sides of cake. Add nuts to remainder and allow to stand about 20 mins before spreading (thickly) between layers. To the plain icing add just enough pink vegetable colouring to make an attractive shade. Cover top and sides.

To make caramel syrup put 2/3 c. granulated sugar in saucepan and melt slowly, stirring until light golden brown. Add slowly 1 c. boiling water and boil gently until consistency of syrup.

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August 14, 2010

Fudge Icing

Mr F. Epp, Hague (who is this?)

  • 2/3 c. sugar
  • 1 tbsp. cocoa
  • 1 tbsp. corn starch
  • ¾ c. hot water

Cook till soft ball stage and beat.

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August 14, 2010

Fluffy Frosting

Hilda Friesen

  • 3 slightly rounded tbsp. flour
  • ¾ c. milk
  • 1 tsp. vanilla
  • ¾ c. icing sugar
  • ½ c. margarine or butter

Cook flour and milk till thick and cool. Add remaining ingredients and beat 4 minutes.

August 13, 2010

Caramel Icing

Jesse Neufeld

A never fail icing! Try with Shevkenek’s Crazy Cake.

  • ¼ c. butter
  • ½ c. brown sugar
  • 2 tbsp. milk
  • ¾ c. sifted icing sugar

Melt butter and brown sugar and cook 2 min, stirring. Add milk and stir until boils. Remove from heat, cool and add icing sugar.