Friday, September 9, 2011

Frost it!

No-Cook Fudge Frosting
4 3/4 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine or butter softened
1/3 cup boiling water
1 teaspoon vanilla

Mix sugar and cocoa.  Add margarine, boiling water, and vanilla.  Beat with electric mixer on low speed till combined.  Beat 1 minute on medium speed. Cool for 20 to 30 minutes or till of spreading consistency.  Ready to frost!
Better Homes and Gardens New Cook Book-Easy

Champagne Buttercream Frosting
3/4 cup vegetable shortening
12 tablespoons unsalted butter, room temperature
3 tablespoons champagne
4 1/2 cups confectioners sugar

In a large bowl beat shortening and butter until combined.  Add the champagne.  Slowly add the confectioners sugar and beat until smooth.  If necessary, add additional champagne to achieve desired spreading consistency.
Crazy About Cupcakes  Krystina Castella

Sugar Rosette Frosting
1 cup sifted confectioners sugar
1-1 1/2 tablespoons freshly squeezed lemon juice
Food coloring of your choice
Sugar Rosettes

Put sugar and lemon juice in a bowl and stir together until smooth and creamy.  It should be thick and spoonable, but not too runny.  Divide the icing between bowls(if using different colors).  Add drops of color until you mix the desired color.  
Spoon icing onto the cupcakes, allowing it to spread slightly so that it resembles flower petals, then drop a sugar rosette into the center of each flower.
Cupcake Heaven  Susannah Blake

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