Chocolate Frosting

By Kathryn

Yield: Enough to frost top of 9x13. If you want to frost a two layer cake, then double this recipe.

Ingredients:

1 stick of butter (8 Tbsp)

⅔ cup cocoa powder (I Like Hershey's)

⅓ cup (6 Tbsp) milk

1 tsp vanilla

3+ cups powdered sugar (1 box)

Method:

Option 1: Melt butter and add cocoa powder. Stir until lumps are out. Let it cool on counter until room temperature.

Option 2: Bring butter to room temperature. In a mixing bowl, cream the butter. Add cocoa powder and beat together.

·         Add 1 ½ cup powdered sugar, mix the sugar into the butter/chocolate mixture.

·         Add 3 Tbsp milk and 1 tsp vanilla, mix in until incorporated

·         Add 1 ½ cup powdered sugar, mix in

·         Add in 1 Tbsp milk, Mix

·         Add another 1 Tbsp milk, Mix

·         At this point you should have 1 Tbsp of milk left.

·         Beat on high speed until desired consistency.

·         Add 1 tsp at a time and beat until desired consistency.

If the frosting gets too soft, add 1 Tbsp of powdered sugar at a time and mix.

Kathryn's favorite Buttercream Frosting

1 stick (1/2c.) of butter
4 cups (one box) powdered sugar
1 Tbsp. flour
1/4 to 1/3 cup milk or evaporated milk
Beat all ingredients together. Start with 1/4 cup milk and add more liquid (a few drops at a time) if it's too thick. Add more powdered sugar if consistency is too runny.

Submitted by Kathryn Class

Marshmallow Fondant Recipe

The following recipe and a detailed tutorial can be found at: http://whatscookingamerica.net/PegW/Fondant.htm

 

Marshmallow Fondant Icing Recipe 

 

     

 

 

 

 

 

 

 

 

 

 

 

16 ounces white mini-marshmallows (use a good quality brand)
 

2 to 5 tablespoons water
 

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
 

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.  

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. 
 

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

Wilton Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

INGREDIENTS:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. (Medium Consistency)

DIRECTIONS:

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
2. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
3. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
5. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.