Some awesome cake toppings...
I have so many of these, I had a tough time deciding which one's would make the first hub. So, if you are looking for a particular flavor, odd's are I probably have it and you will probably see it on a future hub. For each of these frostings, the recipes will yield about a quart. Depending on the type of cake you are making (Layer or Sheet), depends on the amount you should make. A quart should be sufficient for the Sheet Cake, but If you are planning a Layer Cake, double the recipe...this will be plenty and you can refrigerate what you don't use. Obviously, the more layers, the more you should make. Even though a quart sounds like a lot, it's really not, especially as far as frostings go. These frostings also work great on Cupcakes. You can use any type of milk for these frostings, whether it's Skim, 2% or Whole....I prefer Whole, but they all work nicely. They all have the same basic technique, so once you get it, it's really simple. You can also be creative on your own, once you master the basic technique....have fun and enjoy yourself !!!
BANANA BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1 1/2 Cups Bananas (mashed)
1 1/2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
In Mixer or in a Medium Bowl using a hand mixer, cream Butter or Margarine, on medium speed for 1 to 3 minutes until soft. In separate Bowl, sift together Confection Sugar and Salt...add to creamed Butter. Add mashed Bananas, Vanilla and Lemon juice...beat at low speed for 30 seconds, or until moisture is absorbed. Scrape Bowl. Beat at medium speed for 3 to 5 minutes until light and you achieve your desired consistency. Spread on cool cakes.
PUMPKIN CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
6 Ounces (weighed) or 3/4 Cup Canned Pumpkin
1/2 Teaspoon Salt
2 Lb 2 Ounces Confection Sugar
3/4 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/8 Teaspoon Ginger
1 Tablespoon Vanilla
In mixer or in a Medium bowl using a hand mixer cream Butter or Margarine and Vanilla until light and creamy. Add Pumpkin and Salt to creamed mixture on low speed and blend well. In separate Bowl, sift and mix together Confection Sugar, Cinnamon, Nutmeg and Ginger. On low speed, add gradually to Pumpkin mixture and whip until smooth and creamy.
PEANUT BUTTER CREAM FROSTING :
1 1/4 Cups Peanut Butter
5 Ounces Butter or Margarine
1 Cup Honey
1 Lb. 6 Ounces Confection Sugar
1 Cup Water
1 Cup Milk
1/2 Teaspoon Vanilla Extract
In mixer, or in a Medium bowl with a hand mixer, on medium speed, cream Peanut Butter, Butter and Honey for 3 minutes. In separate Bowl, sift Confection Sugar and add to creamed mixture...mix on medium speed for 3 minutes. On low speed, gradually add Milk, Water and Vanilla until blended. Mix on medium speed until smooth.
ORANGE BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb. 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1 Tablespoon Grated Orange Rind
1/2 Cup Orange Juice
In mixer, or in Medium bowl with a hand mixer, on medium speed, cream Butter or Margarine until soft and creamy. In separate Bowl, sift together Confection Sugar and Salt....add to creamed mixture. Add Orange rind to mixture...on low speed, gradually add Orange Juice until moisture is absorbed. Scrape Bowl. Beat on medium speed for 3 to 5 minutes or until light and you achieve desired consistency.
MOCHA BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb. 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1/2 Cup Cocoa (powder)
1/2 Cup of your favorite coffee (cold and double strength)
In mixer, or in Medium bowl with a hand mixer, on medium speed cream Butter or Margarine for 1 to 3 minutes or until soft and creamy. In separate Bowl, sift together Confection Sugar, Salt and Cocoa...add to creamed mixture. On low speed, gradually add Coffee until moisture is absorbed. Scrape Bowl. Beat on medium speed for 3 to 5 minutes or until light and you achieve desired consistency.
BANANA BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1 1/2 Cups Bananas (mashed)
1 1/2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
In Mixer or in a Medium Bowl using a hand mixer, cream Butter or Margarine, on medium speed for 1 to 3 minutes until soft. In separate Bowl, sift together Confection Sugar and Salt...add to creamed Butter. Add mashed Bananas, Vanilla and Lemon juice...beat at low speed for 30 seconds, or until moisture is absorbed. Scrape Bowl. Beat at medium speed for 3 to 5 minutes until light and you achieve your desired consistency. Spread on cool cakes.
PUMPKIN CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
6 Ounces (weighed) or 3/4 Cup Canned Pumpkin
1/2 Teaspoon Salt
2 Lb 2 Ounces Confection Sugar
3/4 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/8 Teaspoon Ginger
1 Tablespoon Vanilla
In mixer or in a Medium bowl using a hand mixer cream Butter or Margarine and Vanilla until light and creamy. Add Pumpkin and Salt to creamed mixture on low speed and blend well. In separate Bowl, sift and mix together Confection Sugar, Cinnamon, Nutmeg and Ginger. On low speed, add gradually to Pumpkin mixture and whip until smooth and creamy.
PEANUT BUTTER CREAM FROSTING :
1 1/4 Cups Peanut Butter
5 Ounces Butter or Margarine
1 Cup Honey
1 Lb. 6 Ounces Confection Sugar
1 Cup Water
1 Cup Milk
1/2 Teaspoon Vanilla Extract
In mixer, or in a Medium bowl with a hand mixer, on medium speed, cream Peanut Butter, Butter and Honey for 3 minutes. In separate Bowl, sift Confection Sugar and add to creamed mixture...mix on medium speed for 3 minutes. On low speed, gradually add Milk, Water and Vanilla until blended. Mix on medium speed until smooth.
ORANGE BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb. 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1 Tablespoon Grated Orange Rind
1/2 Cup Orange Juice
In mixer, or in Medium bowl with a hand mixer, on medium speed, cream Butter or Margarine until soft and creamy. In separate Bowl, sift together Confection Sugar and Salt....add to creamed mixture. Add Orange rind to mixture...on low speed, gradually add Orange Juice until moisture is absorbed. Scrape Bowl. Beat on medium speed for 3 to 5 minutes or until light and you achieve desired consistency.
MOCHA BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb. 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1/2 Cup Cocoa (powder)
1/2 Cup of your favorite coffee (cold and double strength)
In mixer, or in Medium bowl with a hand mixer, on medium speed cream Butter or Margarine for 1 to 3 minutes or until soft and creamy. In separate Bowl, sift together Confection Sugar, Salt and Cocoa...add to creamed mixture. On low speed, gradually add Coffee until moisture is absorbed. Scrape Bowl. Beat on medium speed for 3 to 5 minutes or until light and you achieve desired consistency.
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