|Left to right, Chocolate Butter Cream, Cream Cheese, and Old Fashioned Whipped Frosting.|
There is method to my madness and the confessions of my OCDS are as follows! (Obsessive, compulsive disorder syndrome.) The first thing I do is to assemble everything I need. I would have already made the cakes and either wrapped the layers in waxed paper or parchment and slipped each into a large plastic bag and refrigerated or frozen them. The reason is that it is WAY easier to frost a cold cake. When I have the frosting done I take out the layers and unwrap brushing lightly any loose crumbs from the sides with my hands as I go. I really prefer to freeze them overnight. This is especially helpful if it will sit out with a cream cheese or butter cream to keep it cool and it is terrific if you have to transport the cake. If it will not have time to thaw before you want to serve just refrigerate instead.
Tools: turntable if available, decorative flat cake platter, offset spatula, bamboo skewers, stand mixer with paddle and whip attachments, rubber scraper, measuring cups and spoons.
7 T. flour
1 1/2 C. milk
Mix the flour and milk in a heavy bottomed pan and cook stirring constantly until it forms a very thick paste. Remove from the heat and scrape into a small bowl and cover with plastic wrap. Refrigerate until cold.
1 1/2 C. powdered sugar
3/4 C. Crisco shortening
1 1/2 sticks room temperature margarine (3/4 C.) Do not use butter.
1 1/2 t. vanilla
Beat the sugar, Crisco, margarine, and vanilla until it turns very white using the whip of a stand mixer for about 6-8 minutes. Add the cold flour mixture and continue beating until it becomes very white and very fluffy, about 6-10 minutes. The resulting frosting is not a sugary sweet frosting but more like whipped cream. Very light and not overly sweet. This recipe frosts a three layer cake.
|Old Fashioned Icing.|
|Cream Cheese Frosting.|
12 ounces softened cream cheese
3/4 C. softened stick margarine, not butter
6 C. powdered sugar
1 1/2 t. vanilla
Beat the cream cheese and margarine together in a mixing bowl with the paddle attachment until very well blended. Then add the powered sugar,and vanilla and beat until smooth. Frost the cake using the above steps. This recipe is adapted from Chef Doug Rennie of Evansville, Indiana. This recipe frosts a large three layer cake.
|Chocolate Butter Cream Frosting.|
2 1/2 sticks of room temperature butter
1 C. powdered sugar
3/4 C. Dutch process cocoa
pinch of salt
1/2 C. light corn syrup
1/2 t. vanilla
1 t. instant powdered coffee or espresso powder
7 ounces semi-sweet chocolate chips melted over simmering water and cooled to room temperature
Add then butter, sugar, cocoa, and salt to the bowl of the food processor. Pulse until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla, and espresso powder and process until just combined, about 10 seconds. Scrape the sides of the bowl one more time and add the cooled chocolate. Pulse until the frosting is creamy, about 15 seconds. Makes about 3 cups of frosting. This is a recipe I think I saw of Bobby Flay's on The Food Network and have adapted it to suit our family..It is easy and delicious!
Cookie Frosting Recipe and Ideas:
For each cup of powdered sugar add 1 T. soft butter and 1 t. heavy cream adding more a droplet at a time until you reach the desired consistency. This icing becomes firm if left out to dry a bit and then does not stick to the other cookies.
I also occasionally use this recipe for some cake frosting. I just cover it with a cake dome instead of leaving out to air dry a bit.
These coolies were baked and decorated by my two granddaughters 13 and 17 this afternoon using this frosting recipe. They made 2 cups and tinted part if the frosting. I mixed up the dough for them last night and they came this afternoon and had a "cookie bake" at our house and Grandpa and I enjoyed it very much. It made great memories for us all.