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**The creamiest frosting you'll ever make. 1/3 cup flour 1 cup milk 1 cup butter or margarine 1 cup sugar 1 tsp vanilla *In a double boiler, cook flour and milk together until thick, stirring constantly to prevent scorching. The microwave may also be used. Cook on high for 30 seconds then stir and repeat until the mixtrure is quite thick, like a paste. It will look like sticky mashed potatoes. *Let this mixture cool in the refrigerator, covered with wax paper or plastic wrap. *Cream together butter, sugar and vanilla. Beat on high until very light and fluffy, up to 5 minutes, scraping sides often. *Add the cooled flour mixture to the creamed mixture and beat until smooth and creamy. any sugar crystals will dissolve within 20 minutes. Variations: Chocolate Frosting: Add 2 tbs cocoa during the flour-milk stage. Mock Cream Cheese Frosting: Instead of using milk, use 1 cup plain yogurt. The frosting will taste surprisingly like cream cheese frosting. Hint: Flavors can be varied as well as color, just ust flavoring extracts instead of vanilla and tint with food colorings if you wish |
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1/3 cup butter or margarine 1 tsp vanilla 1/3 cup cocoa 2 1/2 cups icing sugar 1/4 cup milk or water In a medium-sized mixing bowl, beat butter until light and fluffy. Add vanilla and cocoa and beat until smooth. Add icing sugar and milk alternately and beat until fluffy. Spread on cake. Yield: Enough for a 9" cake. |
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2 egg whites 3 1/4 cups icing sugar 1 tsp vanilla 1/2 tsp cream of tartar In a medium sized mixing bowl, combine all ingredients. Beat for 8 minutes with an electric mixer, until stiff. Use for decorating gingerbread houses or for making decorations, such as flowers, for cakes. Keep frosting covered with a lid or a damp cloth or it will dry out and harden. Yield: 2 cups |
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3 cups icing sugar 3 tbs milk 3/4 cup shortening 1/2 tsp vanilla 1/2 tsp almond flavoring 1/4 tsp salt Put all ingredients into small mixing bowl. Beat together well. Add more milk or icing sugar if needed for easy spreading. Makes about 3 cups. |
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1 1/2 cups butter or margarine, softened 1 1/2 cups icing sugar 1 tbs Instant coffee granules, powdered 2 tsp vanilla 1 egg Cream butter until fluffy and light. Gradually add icing sugar. Add coffee, vanilla and egg. Beat well. Add water if needed to make proper spreading constistency. |
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8-oz cream cheese, softened 4 cups icing sugar 1/4 cup butter or margarine, softened 2 tsp vanilla Put all ingredients itno mixing bowl. Beat slowly at first to combine then beat at medium speed until light and fluffy. More or less icing sugar may be added as desired. Makes about 3 1/2 cups. |
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8-oz cream cheese, softened 1/4 cup butter or margarine 2 tbs lemon juice 2 tsp grated lemon rind 1 tsp vanilla 5 cups icing sugar Beat cream cheese, butter, lemon juice, lemon rind and vanilla together until smooth and fluffy. Add icing sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups. |
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2 egg whites 1 1/2 cups granulated sugar 1/3 cup cold water 1 1/2 tsp light corn syrup 1 tsp vanilla 1 cup tiny marshmallows Put egg whites, sugar and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Add marshmallows. Beat until they melt. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake. |
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2 cups icing sugar 1/4 cup butter or margarine, softened 3 tbs cream, milk or water 1 tsp vanilla Beat all ingredients together in bowl until smooth. Add more liquid or icing sugar as needed. Makes about 1 1/3 cups. Variations: Cherry Icing Omit cream and vanilla. Add 3 tbs maraschino cherry juice. If you don't ahve any cherry juice use water plus a bit of red food coloring and 1/4 tsp cherry or almond flavoring. Orange Icing Omit cream and vanilla. Add frozen condensed orange juice to moisten. Coffee Icing Instead of cream, add strong hot coffee. This is very good spread over a white cake. |
