Cake Frosting & Glaze
« Back to Recipes 🖨️ Print Recipe
Ingredients:
- Cake Frosting & Glaze:
- A good frosting adds to the flavour of a cake and helps to keep it fresh and moist
- preserving it 3 to 4 times longer than if it were not encased in this air-tight covering.
- Note: Raw eggs in recipe?
- Use pasteurized powdered eggs. You can buy it at Walmart.
- Rich Butter Frosting:
- 1/4 cup butter
- 1 egg
- 2-1/2 to 2-3/4 cups sifted icing sugar
- 1 teaspoon vanilla
- Cream butter well; stir in egg. Add sugar
- a little at the time
- beating until light and fluffy.
- Stir in vanilla.
- Yields: Enough for large layer cake.
- Variations of Rich Butter Frosting:
- Chocolate Frosting: Melt 2 squares unsweetened chocolate.
- Cool slightly and beat into above icing.
- Orange Frosting: Omit vanilla. Add 2 tablespoons orange juice and 1 tablespoon of grated orange rind to above icing.
- Add more icing sugar
- if necessary.
- Mocha Frosting: Increase icing sugar to 3 cups or 3-1/4 cups.
- Stir in 2 tablespoons cocoa. Beat in strong cold coffee a little at a time
- until soft enough to spread.
- Coffee Frosting: Cream 1 teaspoon dry instant coffee with butter.
- Reduce vanilla to 1/2 teaspoon.
- Butter Frosting:
- 1/4 cup butter
- 2-1/2 cups sifted icing sugar
- 3 to 4 tablespoons of milk
- Cream butter. Gradually add sifted icing sugar and milk alternately
- to make of spreading consistency.
- Add more icing sugar or milk if necessary.
- Flavour and colour as desired.
- Yields: Enough for large layer cake.
- Variations: Follow variations for Rich Butter Frosting.
- Japanese Frosting:
- 1/2 cup flour
- 2 cups of sifter icing sugar
- 2 egg whites
- Flavouring
- Food colouring (optional)
- Cream butter; gradually stir in 1/2 cup of icing sugar
- beating until smooth.
- Beat egg whites until stiff but not dry; gradually beat in 1 cup icing sugar. Combine both mixtures and continue adding sugar until of good spreading consistency.
- Add desired flavouring and fool colouring. Frosting should be stiff enough to hold its shape. Good for decorating cakes.
- Yields: Enough for large layer cake.
- Ornamental Frosting:
- 3 egg whites
- 2-1/2 cups sifted icing sugar
- 1/2 teaspoon of cream of tartar
- Put egg whites and 1/2 cup of icing sugar into a large bowl.
- Beat vigorously 10 minutes; add another 1/2 cup of icing sugar and beat again. Add cream of tartar.
- Continue adding icing sugar and beating until mixture will hold its shape when force through a bag or tube.
- Use for decorating special occasion cakes. By using decorating tubes
- effective motifs such as roses or stars may be made.
- Yields: 3 cups.
- Caramel Frosting:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 1-3/4 to 2 cups sifted icing sugar
- 1 teaspoon vanilla
- Melt butter in small saucepan. Add brown sugar and cook until sugar melts; Stir in milk.
- Cool
- beat in enough icing sugar to make a good spreading consistency. Add vanilla.
- Yields: Enough for 8-9" square cake.
- Brown Sugar Fudge Frosting:
- 2 cups brown sugar
- 2/3 cups milk
- 2 tablespoons corn syrup
- 4 tablespoons butter
- Few grains of salt
- 1/2 teaspoon vanilla
- Combine all ingredients together ( except vanilla ) in a large saucepan.
- Bring to boiling point over medium heat
- stirring constantly until sugar is dissolved. Boil without stirring until mixture reaches the soft ball stage (238°F.) cool to luke-warm. Add vanilla and beat vigorously until creamy and stiff enough to spread.
- Yields: Enough for large layer cake.
- Orange Frosting:
- Grated rind of 1 orange
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 3 tablespoons light cream
- 3 to 4 cups sifted icing sugar
- Mix first 5 ingredients together. Gradually add icing sugar until of good spreading consistency.
- Yields: Enough for large layer cake.
- Petits Four Frosting
- 3 cups icing sugar
- 5 to 6 tablespoons cold water
- 1 tablespoon soft butter
- Mix icing sugar and 5 tablespoons of water together in a saucepan.
- Heat over medium heat until mixture feels lukewarm and is of good pouring consistency. Stir in butter. Add more water
- if necessary. Pour over cakes twice to give a good coating.
- To colour: When frosting is ready to pour
- tint delicately with food colouring.
- Whipped Cream Frosting:
- 1 teaspoon unflavoured gelatin
- 2 tablespoons cold water
- 2 tablespoons boiling water
- 1/2 pint whipping cream
- 1/4 icing sugar
- Few grains salt
- Sprinkle gelatin over cold water in small bowl to soften. Pour boiling water over gelatin; stir until dissolved.
- Refrigerate until consistency of unbeaten egg white
- then beat until smooth. Whip cream; stir in sugar and salt. Fold in gelatin mixture.
- Yields: Enough for a 4 layer cake.
- Seven-Minute Frosting:
- 1 cup granulated sugar
- 1/8 teaspoon cream of tartar
- Few Grains of Salt
- 1 egg white
- unbeaten
- 1/2 cup boiling water
- 1/2 teaspoon vanilla
- Mix all ingredients together (except vanilla) in top of double boiler; stir to dissolve sugar.
- Set pan over boiling water and beat with rotary or electric beater until stiff enough to stand in peaks. Remove from heat; add vanilla and continue beating until stiff enough to spread. Use immediately.
- Yields: Enough for large layer cake.
Instructions:
Maple Seven Minute Frosting:
3/4 cup hot maple syrup
1/8 teaspoon cream of tartar
2 teaspoons granulated sugar
1 egg white unbeaten
Combine hot maple syrup, cream of tartar and sugar in top of double boiler.
Place over boiling water and add unbeaten egg white. Beat with rotary or electric beater until thick and smooth. Remove from heat and use immediately.
Yields: Enough for large layer cake.
Apricot Glaze
1 cup dried apricots
2-1/2 cups water
2-1/2 cups of granulate sugar
Place apricots and water in 1-1/2 quart saucepan. Bring to boil and boil uncovered for 10 minutes. Force apricots through sieve. Should yield 2 cups purée if not, add enough water to purée to make 2 cups.
Return purée to saucepan and add sugar. Bring to a boil and boil gently, stirring constantly, until purée is as thick as marmalade. Cool before using. Use for glazing fruit cakes.
Yields: 2 cups of glaze.
3/4 cup hot maple syrup
1/8 teaspoon cream of tartar
2 teaspoons granulated sugar
1 egg white unbeaten
Combine hot maple syrup, cream of tartar and sugar in top of double boiler.
Place over boiling water and add unbeaten egg white. Beat with rotary or electric beater until thick and smooth. Remove from heat and use immediately.
Yields: Enough for large layer cake.
Apricot Glaze
1 cup dried apricots
2-1/2 cups water
2-1/2 cups of granulate sugar
Place apricots and water in 1-1/2 quart saucepan. Bring to boil and boil uncovered for 10 minutes. Force apricots through sieve. Should yield 2 cups purée if not, add enough water to purée to make 2 cups.
Return purée to saucepan and add sugar. Bring to a boil and boil gently, stirring constantly, until purée is as thick as marmalade. Cool before using. Use for glazing fruit cakes.
Yields: 2 cups of glaze.