Ingredients for a 2-layer cake:
1 1/2 cups brown sugar (packed)
6 Tablespoons milk
6 Tablespoons butter
1/2 teaspoon vanilla
Ingredients for a loaf cake:
1 cup brown sugar (packed)
4 Tablespoons milk
4 Tablespoons butter
1/2 teaspoon vanilla
Instructions:
Put ingredients in a saucepan and bring to a boil. Boil for 1 1/2 minutes, stirring frequently. Remove from heat and use a wire whisk to add 1/2 teaspoon vanilla. Continue whisking until cools slightly, then immediately apply to cake.
Showing posts with label Frosting. Show all posts
Showing posts with label Frosting. Show all posts
Whipping Cream
It's interesting to me how in one family we can have two different standard ways to make whipping cream. Never put that together until last Thanksgiving when I discovered that my nephew learned from my sister who made hers differently than I did and we both learned from our mother. Yet, essentially it boils down to one thing. Whipping cream + (some form of sugar) + (some flavoring) = dessert topping!
Ingredients:
For our standard family recipes to make two cups of whipped cream:
1 cup whipping cream or heavy whipping cream (whipping process doubles the cream)
1-2 tablespoons granulated sugar, powdered sugar, superfine sugar
1 tsp vanilla flavoring
Method:
1. Place bowl and beaters in freezer and leave until chilled.
2. Pour whipping cream into chilled bowl and mix on low for 20-30 seconds until bubbles form.
3. Turn mixer to medium and mix until the cream thickens and a light trail is left in the cream.
4. Turn mixer to high and beat until the cream forms soft peaks when the beaters are pulled from the liquid. Stop and add sugar and flavoring.
5. Continue beating until the cream forms soft, firm peaks (if you want to fold into something else) or stiff peaks for use alone on a dessert.
6. Do not overbeat. The cream will separate.
Variations on Flavorings
1/4 Teaspoon Almond Extract
1 Teaspoon Flavored Liqueur
1 Teaspoon Brandy or Rum
1 to 2 Teaspoons Citrus Zest
1 to 2 Teaspoons instant coffee, plus 1 Teaspoon vanilla
2 Tablespoons cocoa, plus 1 Teaspoon vanilla
Cinnamon, sprinkle on top when ready to serve
Tips:
1. How was it made differently between my sister and I? She used powdered sugar and I used granulated sugar. Each sugar makes a completely different textured whipped topping. Powdered sugar will help the cream stay blended for use over several days, but granulated makes it sweeter. So choose depending upon the recipe or how long you anticipate needing to use the cream.
2. In all the years of making whipped cream, I've only had one time when the cream wouldn't whip. But it does happen. Check your expiration date when you buy the cream to make sure it is fresh.
3. Be sure to check RecipeTips.com if you need to know the differences between the types of creams you find in the grocery store or if you'd like turn whip cream into a frosting type topping that can be used to decorate cakes.
Ingredients:
For our standard family recipes to make two cups of whipped cream:
1 cup whipping cream or heavy whipping cream (whipping process doubles the cream)
1-2 tablespoons granulated sugar, powdered sugar, superfine sugar
1 tsp vanilla flavoring
Method:
1. Place bowl and beaters in freezer and leave until chilled.
2. Pour whipping cream into chilled bowl and mix on low for 20-30 seconds until bubbles form.
3. Turn mixer to medium and mix until the cream thickens and a light trail is left in the cream.
4. Turn mixer to high and beat until the cream forms soft peaks when the beaters are pulled from the liquid. Stop and add sugar and flavoring.
5. Continue beating until the cream forms soft, firm peaks (if you want to fold into something else) or stiff peaks for use alone on a dessert.
6. Do not overbeat. The cream will separate.
Variations on Flavorings
1/4 Teaspoon Almond Extract
1 Teaspoon Flavored Liqueur
1 Teaspoon Brandy or Rum
1 to 2 Teaspoons Citrus Zest
1 to 2 Teaspoons instant coffee, plus 1 Teaspoon vanilla
2 Tablespoons cocoa, plus 1 Teaspoon vanilla
Cinnamon, sprinkle on top when ready to serve
Tips:
1. How was it made differently between my sister and I? She used powdered sugar and I used granulated sugar. Each sugar makes a completely different textured whipped topping. Powdered sugar will help the cream stay blended for use over several days, but granulated makes it sweeter. So choose depending upon the recipe or how long you anticipate needing to use the cream.
2. In all the years of making whipped cream, I've only had one time when the cream wouldn't whip. But it does happen. Check your expiration date when you buy the cream to make sure it is fresh.
3. Be sure to check RecipeTips.com if you need to know the differences between the types of creams you find in the grocery store or if you'd like turn whip cream into a frosting type topping that can be used to decorate cakes.
French Silk Frosting
Frosting - French Silk Frosting
Ingredients:
2 2/3 cups powdered sugar
2/3 cup soft butter
2 ounces melted unsweetened chocolate (cooled)
(or substitute 3 Tablespoons powdered cocoa mixed with 1 Tablespoon vegetable/canola oil = 1 ounce of chocolate)
3/4 teaspoon vanilla
2 Tablespoons milk
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy.
Tips: This is a good recipe to use to make graham cracker cookies. Two graham crackers with some of this chocolate frosting in the middle - yum!
Ingredients:
2 2/3 cups powdered sugar
2/3 cup soft butter
2 ounces melted unsweetened chocolate (cooled)
(or substitute 3 Tablespoons powdered cocoa mixed with 1 Tablespoon vegetable/canola oil = 1 ounce of chocolate)
3/4 teaspoon vanilla
2 Tablespoons milk
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy.
Tips: This is a good recipe to use to make graham cracker cookies. Two graham crackers with some of this chocolate frosting in the middle - yum!
Seven Minute Frosting
Difficulty: ***
This is a great cake frosting. Just remember it makes ALOT of frosting. Be sure to pile it on the middle.
Ingredients:
1 1/2 cups granulated sugar
1/3 cup cold water
2 egg whites
2 teaspoons light corn syrup or 1/4 teaspoon of cream of tartar
1 teaspoon vanilla
In the top of a double broiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and a dash of salt. Beat 30 seconds on low speed of an electric hand-held mixer, or use a wire whisk. Place over boiling water (upper pan should not touch the water). Cook about 7 minutes while beating constantly until frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes or till of spreading consistency. Frost cake.
Variations:
Peppermint-Stick Frosting: substitute 1/4 teaspoon peppermint extract instead of vanilla nd garnish with crushed peppermint candies.
Seafoam frosting: use 1 1/4 cups of brown sugar instead of granulated sugar and 1/4 cup cold water instead of a 1/3.
This is a great cake frosting. Just remember it makes ALOT of frosting. Be sure to pile it on the middle.
Ingredients:
1 1/2 cups granulated sugar
1/3 cup cold water
2 egg whites
2 teaspoons light corn syrup or 1/4 teaspoon of cream of tartar
1 teaspoon vanilla
In the top of a double broiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and a dash of salt. Beat 30 seconds on low speed of an electric hand-held mixer, or use a wire whisk. Place over boiling water (upper pan should not touch the water). Cook about 7 minutes while beating constantly until frosting forms stiff peaks. Remove from heat and add vanilla. Beat 2 to 3 minutes or till of spreading consistency. Frost cake.
Variations:
Peppermint-Stick Frosting: substitute 1/4 teaspoon peppermint extract instead of vanilla nd garnish with crushed peppermint candies.
Seafoam frosting: use 1 1/4 cups of brown sugar instead of granulated sugar and 1/4 cup cold water instead of a 1/3.
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