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    You are in: Home / Cookbooks / CREAMS AND FROSTINGS...YUMMY!
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    67 recipes in

    CREAMS AND FROSTINGS...YUMMY!

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    This is a favorite of my family's (especially my 16 year old--the only frosting she will ever make). It is in response to a request on the boards. If you are planning to use this on a chocolate cake, clear vanilla will produce a stark white frosting that contrasts beautifully with the chocolate. This is a light, fluffy frosting and doesn't over-power the flavor of any cake that you choose to top with it. My daughters also like to spread it on graham crackers for 'graham cracker sandwiches'.

    Recipe #55965

    This sweet, rich yet tart and tangy Key Lime Icing is a cinch to make and has great flavor. I like to pair it with my gluten free Coconut Cupcakes to make Coconut Key Lime Cupcakes.

    Recipe #423863

    I found this recipe years ago, and it got rave reviews, but I lost it and have looked for it ever since. Only 3 ingredients, VERY simple, and it generously frosts a 13 X 9 pan of brownies or Cake. Works best when slightly warm. I usually use it on brownies, (but usually have a little left for on top of ice cream)....Feel free to experiment....You can use semi sweet, dark, or milk chocolate, and you can garnish the top with nuts etc, but move quickly before it sets up all the way and your garnish won't "stick". Onr try and you will be hooked on the simplicity and the great flavor!

    Recipe #415723

    51 Reviews |  By WJKing

    This recipe comes from my Mennonite Grandmother. An all-time favorite of hers and mine! Enjoy!

    Recipe #44051

    Light and fluffy, it's perfect for cakes!

    Recipe #187817

    I got this recipe from Eileen Goudge's wonderful book entitled "Something Warm from the Oven". Makes enough to frost two 8-or 9-inch layers.

    Recipe #191300

    Frosts a 13 X 9- inch cake or fills and frosts (two) 8- or 9-inch cake layers or 24 cupcakes. Adjust to consistency you like by adding more liquid or more powdered sugar. If your powdered sugar is lumpy you might want to sift it before whipping it. If you use milk instead of the cherry juice you might want to add a few drops of red food coloring.

    Recipe #189326

    My aunt would make this for all the family get togethers, I could hardly wait to dig in, She always served it on a dark chocolate cake. It is better than whipped cream. Cook time is cooling time.

    Recipe #155251

    2 Reviews |  By Poutine

    This is the perfect frosting to go on a chocolate cake

    Recipe #123640

    Not your typical "sugar" frosting. One of my favorites, rich and flavorful.

    Recipe #100230

    I adopted this recipe from the recipezaar account. The previous owner said "This is the best chocolate frosting I have ever made. It is at its absolute best if not refrigerated after icing the cake. If you try this you will be making it often."

    Recipe #31809

    I don't know where I got this, but it works. The whipped cream will keep for a week in the fridge without deflating... great for party make-ahead.

    Recipe #74805

    This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.

    Recipe #386333

    A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Recipe #285364 :) and is a great addition to Recipe #266977 :)

    Recipe #387021

    6 Reviews |  By Dee514

    This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.

    Recipe #65220

    13 Reviews |  By Dee514

    This is a delicious chocolate frosting that is not too sweet. It is equally good on chocolate or yellow cakes, and the only frosting I use for my chocolate sauerkraut cake.

    Recipe #64550

    I named this for my sister-in-law, Jeni, after our misadventures making ganache. The recipe actually comes from the Pillsbury Cookbook. It's the easiest recipe ever, and is delicious, too! I always put it on my birthday cake. Cook time is chill time.

    Recipe #97213

    Recipe #57944

    This is the "Kathleen's Chocolate Icing" from the "New Basics Cookbook". It is a fabulous (old-fashioned) buttercream frosting that isn't too sweet and can almost double for mousse! Also, I really like this icing for a chocolate mayonnaise cake!

    Recipe #169403

    this is the recipe for Classic American Buttercream from 'The Buttercup Bakeshop Cookbook' by Jennifer Appel I LOVE this buttercream - the trick is to whip the butter until VERY FLUFFY

    Recipe #362578

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