Recipes Galore

Frostings And Fillings - # 01


Frostings And Fillings


*     Thin Butter Icing     *


Ingredients:
  • 2 Tablespoons Soft Butter
  • 1 Cup Sifted Icing Sugar, Packed
  • 1 1/2 Tablespoons Milk
  • 1/2 Teaspoon Vanilla
  • 1 Teaspoon White Corn Syrup


Method:
  • Cream butter until smooth,
    then add sugar milk alternately, a little at a time,
    stirring until smooth after each addition.

  • Stir in vanilla and syrup.

  • When smooth, spread over the cake and let stand until icing
    forms a glazy crust on top before cutting.

  • Enough for One 8 Inch Layer.



*     Strawberry Icing     *


Ingredients:
  • 1/4 Cup Soft Butter
  • 3 To 3 1/2 Cups Sifted Icing Sugar, Packed
  • Pinch Of Salt
  • 4 Tablespoons Strained Strawberry Juice
  • 2 Tablespoons Cream
  • Sliced Berries


Method:
  • Cream butter until smooth,
    gradually blend in 3 cups of the sugar and salt,
    adding strawberry juice and cream from time to time
    to produce a smooth spreading consistency.

  • Spread on cakes, saving out part of the icing.

  • Add rest of sugar to make the mixture stiff enough
    to hold it's shape.

  • With pastry tube, pipe rosettes on top of cake
    and garnish with slices of strawberry.

  • Enough icing for Two 8 Inch Layers
    Or 16 small cupcakes.



*     Seven Minute Icing     *


Ingredients:
  • 1 Egg White
  • 1/8 Teaspoon Cream Of Tartar
  • Pinch Of Salt
  • 3 Tablespoons Cold Water
  • 3/4 Cup Sugar
  • 1/2 Teaspoon Vanilla
  • 1 Teaspoon White Corn Syrup


Method:
  • Put all ingredients, except vanilla,
    in top of double boiler, over boiling water.

  • Beat with rotary beater for 7 minutes,
    or with electric beater for 4 minutes,
    or until icing is stiff enough to stand in peaks.

  • Remove from heat add vanilla.

  • If any graininess appears, add a few drops of
    lemon juice and continue beating until smooth.

  • Spread over cake immediately.

  • Makes enough for sides and top of two 8 inch layers.
    For a 3 Layer Cake, Double the Recipe.



*     Coconut Icing     *


Ingredients:


Method:
  • Immediately sprinkle the fresh icing
    with fresh grated or moist pack grated coconut,
    being sure to cover sides
    as well as top of the frosted cake.



*     Moss Rose Icing     *


Ingredients:


Method:
  • Soak coconut in ...
        3 Tablespoons Of Orange Juice
        Mixed With 1/4 Teaspoon Of Grated Orange Rind
        And 1 Teaspoon Of Sugar.

  • Squeeze moisture out of coconut
    before sprinkling over icing.



*   Dark Chocolate Frosting   *


Ingredients:
  • 1/4 Cup Soft Butter
  • 1 1/2 Cups Sifted Icing Sugar, Packed
  • 1/4 Cup Cocoa
  • About 3 Tablespoons Milk Or
        Cream
  • 1/2 Teaspoon Vanilla


Method:
  • Cream butter until smooth.

  • Sift sugar and cocoa together and add to butter
    alternately with cream and vanilla, blending thoroughly.

  • To darken color,
    place in saucepan and heat over very low heat,
    stirring constantly, until frosting is dark and glossy
    ( about 5 minutes )

  • Spread on cake immediately.

  • Enough for two 8 inch layers.
    Also good on eclairs.



*     Chocolate Filling     *


Ingredients:
  • 3/4 Tablespoon Gelatine
  • 3 Tablespoons Cold Water
  • 1 Square Baking Chocolate
  • 2 Tablespoons Water
  • 1/4 Cup Sugar
  • Dash Salt
  • 1/2 Cup Milk
  • 1/4 Teaspoon Vanilla
  • 1/4 Cup Whipping Cream


Method:
  • Soak gelatine in cold water.

  • Melt chocolate over hot water.

  • Add 2 tablespoons water, blend well and stir in sugar and salt.

  • Add milk gradually to mixture
    and stir until smooth and thickened.

  • Stir in softened gelatine until dissolved, remove from heat,
    add vanilla and chill untilof consistency of a custard.

  • Whip the cream until stiff and fold into chocolate mixture.

  • Spread mixture on baked roll or cake.



*     Cocoa Filling     *


Ingredients:
  • 1/4 Cup Cocoa
  • 2/3 Cup Sugar
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Flour
  • 1 1/2 Cups Milk
  • 1 Egg
  • 1 Tablespoon Butter
  • 1/2 Teaspoon Vanilla


Method:
  • Blend first 4 ingredients in top of double boiler,
    add milk and place over boiling water,
    stirring constantly until sauce thickens;
    then continue to cook 10 minutes with occasional stirring.

  • Beat egg thoroughly and stir in a little of the hot mixture;
    then pour this into the rest of the hot sauce and cook
    2 minutes longer, stirring all the time.

  • Remove from heat, add butter and vanilla.

  • Cool thoroughly before spreading between layers
    and on top of cake.

  • Enough for two 8 inch layers.

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