Recipes Galore

Frostings And Fillings - # 02


Frostings And Fillings


*     Baked Frosting     *


Ingredients:
  • 2 Egg Whites
  • 1/4 Teaspoon Salt
  • 1 Cup Brown Sugar, Packed
  • 1/4 Cup Chopped Nuts


Method:
  • Beat egg whites with salt to a stiff foam.

  • Gradually add brown sugar and
    continue beating until blended.

  • If turning the rotary beater becomes too difficult,
    rest of sugar may be mixed in with a spoon.

  • Fold nuts into the frosting.

  • Spread over cake batter in the pan
    just before placing in oven.

  • If preffered, nuts may be sprinkled on top of frosting
    after spreading on cake.

  • Bake for time and temperature required for cake recipe
    used ( about 350 ° F., for 25 to 35 minutes )

  • Yield: Enough for two 8 inch layers or
    one 7 by 11 inches.



*   Butter Cream Frosting   *


Ingredients:
  • 1/4 Cup Soft Butter
  • 2 Cups Sifted Icing Sugar, Packed
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Cream
  • 1 Tablespoon White Corn Syrup


Method:
  • Cream butter until very smooth;
    then add sugar gradually, creaming thoroughly.

  • Add salt and vanilla.

  • Gradually work in cream, then the corn syrup
    to produce a smooth spreading consistency.

  • Spread on cake.

  • Sufficient for two 8 inch layers.



*   Chocolate Butter Frosting   *


Method:
  • To the [ Butter Cream Frosting ]
    Add 1/2 To 1 Square Baking Chocolate
    which has been melted and cooled thoroughly.



*     Fudge Frosting     *


Ingredients:


Method:
  • When fudge becomes stiff after beating,
    add cream a little at a time,
    beating in until the candy has a smooth spreading consistency.

  • Spread on cake and let stand until set before cutting.


  • Note: There are prepared fudge mixes on the market
    which make very satisfactory fudge frostings
    when directions on package are followed.



*     Raspberry Icing     *


Ingredients:
  • 3/4 Cup Sugar
  • 2 Tablespoons Water
  • 1/8 Teaspoon Salt
  • 1/4 Cup Raspberry Preserves
  • 1 Egg White


Method:
  • Combine all ingredients in top of double boiler.

  • Place over boiling water and beat constantly
    with rotary beater for 7 minutes or
    until frosting will stand in stiff peaks.

  • Spread on cake immediately and let stand
    at least 2 hours before cutting.

  • Enough for two 8 inch layers.



*     Lemon Filling     *


Ingredients:
  • 1/2 Cup Butter
  • 3 Eggs Or
        2/3 Cup Egg Yolks, Beaten
  • 2 Cups Sugar
  • 2 Tablespoons Flour
  • 1/2 Cup Plus 1 Tablespoon Strained Lemon Juice,
        3 Lemons
  • 1/2 Teaspoon Grated Lemon Rind, Packed


Method:
  • Melt butter in top of double boiler.

  • Blend sugar and flour, add eggs and beat well,
    then stir this into the melted butter.

  • Now stir in lemon juice.

  • Cook OVER gently boiling water,
    stirring constantly until mixture is thick and clear,
    from 10 to 12 minutes.

  • Remove from heat and stir in rind.

  • Cool, then pour into a clean jar.

  • Cover and store in refrigerator.

  • Enough to spread between and over top of
    three 9 inch layers of cake or
    fills fourteen 3 1/2 inch tarts.

  • Spread [ Seven Minute Icing ] over the filling on the cake,
    and spread whipped cream over tarts.

  • Or fold whipped cream into the filling before spooning
    into tart shells.

  • Yield: 2 1/2 Cups Filling.



*   Chocolate Cream Cheese Frosting   *


Ingredients:
  • 1 Package ( 3 Oz. ) Cream Cheese
  • 1 Square Baking Chocolate, Melted
  • 2 Cups Sifted Icing Sugar, Packed
  • Pinch Salt
  • 1/2 Teaspoon Vanilla
  • 2 To 4 Tablespoons Milk Or     Cream
  • 2 Teaspoons White Corn Syrup


Method:
  • Work cream cheese with a spoon until very soft.

  • Blend in the cooled melted chocolate and
    gradually add the sugar,
    beating until smooth after each addition.

  • Add salt and vanilla,
    and stir in the milk or cream and syrup
    to give a smooth spreading consistency.

  • Spread on barely cooled cake.

  • Enough for two 8 inch layers.

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