Cream Cheese Frosting

Cream Cheese Frosting

8 oz softened cream cheese

1 stick room temp butter

2-3 cups flour

1 tsp vanilla

Cream together

Easy Buttercream Frosting

2 lbs powedered sugar
1 cup Crisco
1/2 cup Milk
2 tsp flavoring (Mapaline, Vanilla)
Pinch of Salt

Beat with mixer until fluffy

Buttercream Frosting-Quick Cooking

1 cup butter softened
8 cups powdered sugar
2 tsp vanilla extract
1/2 to 3/4 cup milk

In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

For Chocolate Frosting:
Substitute 1/2 cup baking cocoa for 1/2 cup of the powdered sugar

Fluffy White Frosting

• 1-1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 tsp cream of tarter
• 1 tsp vanilla extract

1. In a heavy saucepan combine sugar, egg whites, water and cream of tartar.
2. With a portable mixer, beat mixture on low speed for 1 minute.
3. Continue beating onl ow speed over low heat until frosting about 8-10 minutes.
4. Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.

Nita's Cinnamon Rolls

• 3 cups milk
• 1 cube margarine
• 3/4 cups sugar and 1 TBS sugar
• 4 TBS Yeast
• 4 tsp salt
• 4 eggs
• cinnamon
• 10 cups flour

1. Scald and cool milk
2. Add Yeast into 1 cup warm water with 1 TBS sugar so it starts to foam.
3. Mix 3/4 cups sugar, 4 tsp salt, 4 beaten eggs.
4. Add milk to sugar mixture, then sift in 10 cups flour.
5. Let raise for 1 hour.
6. Roll out 1/2" thick then spread 1 cup melted butter. Sprinkle cinnamon and sugar all over it. Then roll into a tight long roll. Take thread and cut 1" thick all the way down and place in greased pan.
7. Let raise for 15 minutes, bake @ 350 for 15 minutes.

Frosting:
Brown 1/2 cup butter and 1 tsp vanilla. Remove from heat. Add 2 cups powdered sugar and just enough milk. Beat and spread on rolls while warm. Eat and enjoy. (Add powdered sugar until it's the consistancy you like)

Mix in a pan Chocolate Cake

• 1 1/2 cups flour
• 1 cup sugar
• 1 TBS vinager
• Dash of salt
• 1 tsp baking soda
• 1/2 tsp red food coloring
• 12 TBS olive oil
• 5 tsp cocoa powder
• 1 cup water
• 1/2 tsp vanilla

Directions:

1. Sift flour, sugar and cocoa into a 9x13 pan. Make two holes (not clear to the bottom) in mixture.


2. In one hold put vinager and food coloring, in second hole put olive oil.

3. Sprinkle salt all over

4. Add 1 tsp soda to vinager

5. Mix water and vanilla and pour over all of mixture, stir DON'T BEAT until smooth.

6. Bake @ 350 for 25-30 minutes.

Frosting:

• 1 stick margarine
• 6 TBS milk
• 1 tsp vanilla
• 4 tsp cocoa powder
• 1 box powdered sugar

1. Melt and boil margarine, milk, vanilla and cocoa.

2. Remove from stove and add powdered sugar. Mix well and spread on cake while hot.

Cupcakes and Frosting- Chelsea T

Ingredients:

For the cupcakes

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the buttercream frosting

• 3 large egg whites, at room temperature
• 3/4 cup sugar
• Pinch salt
• 8 ounces (2 sticks) unsalted butter at room temperature, cut into 16 pieces
• Seeds from 1/2 vanilla bean
• 1 teaspoon vanilla extract
• Colored decorating sugars or nonpareils, for garnish (optional)

Directions:

For the cupcakes: Position a rack in the middle of the oven; preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for 2 to 3 minutes, until light and fluffy.

Reduce the speed to low; add the egg and egg white separately, beating well after each addition. Add the vanilla extract and beat on low speed to incorporate. Stop to scrape down the bowl as needed.

Add the flour mixture in 3 additions, beating on low speed until just combined and alternating with several additions of milk; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat for about 30 seconds or just until no traces of flour remain. Do not overbeat.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake for 18 to 20 minutes, until they are lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and cool for 1 hour.

For the buttercream frosting: Combine the egg whites and sugar in a large heatproof bowl. Set the bowl over (but not touching) an inch or two of water in a large saucepan over medium heat.

Heat the mixture for about 2 minutes, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees on an instant-read thermometer). Remove the bowl from the saucepan.

Transfer to the bowl of a stand mixer or use a hand-held electric mixer to beat the egg white mixture on high speed for 6 minutes, until it is fluffy, has cooled to room temperature and holds stiff peaks. The mixture should not look dry.

Reduce the speed to medium-low; add the salt and then the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, increase the speed to high and beat for 3 to 5 minutes, until the frosting is smooth and creamy. Add the vanilla bean seeds and vanilla extract; beat until combined, scraping down the sides of the bowl as needed. Use right away.

Frost the cupcakes with the buttercream. Garnish the cupcakes with the colored sugars or nonpareils, if using.

Cinnamon Roll Frosting

• 2 cups powdered sugar
• 1 tsp salt
• 1 tsp vanilla
• 2 tsp melted butter
• 1 can condensed milk
  

1. Mix ingredients together, until smooth.

2. Add canned milk until it's the consistency you like.