Frostings and Icings
Cream Cheese Icing
Ingredients:
2 (8 oz) pks cream cheese
1 cup margarine
6 cup icing sugar
pinch salt
1 tsp vanilla extract
Directions
Add butter and cream cheese to a large mixing bowl and beat until creamy and smooth (use slowest speed on mixture). Add vanilla and salt and about 1/3 of the icing sugar. Beat until smooth. Gradually add the remaining sugar beating until all is incorporated and smooth.
Begin icing the cake only when it is completely cool. For added decoration, pat the cupcake crumbles around the bottom portion of the cake.
Ermine Frosting
Ingredients
1 cup milk
6 tbsp all-purpose flour
1 cup white sugar
½ cup unsalted butter
½ cup vegetable shortening
1 tsp vanilla extract
1 tsp almond extract
Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.
Fudge Frosting
Ingredients
1/2 cup white sugar
2 tbsp cocoa
pinch salt
1/4 cup milk
2 tbsp margarine
1 tbsp corn syrup
3/4 cup icing sugar
1/2 tsp vanilla
Directions:
Add first 3 ingredients in a 1 quart saucepan and stir. Add remaining ingredients (EXCEPT icing sugar and vanilla), mix. Heat to a boiling point (on medium heat), stirring frequently. Boil for 3 minutes, stirring occassionally. Remove from heat and allow to cool. Beat in the icing sugar and vanilla. Spread over the cooled cake or cookies and chill.
