Frosting, Icing and Glazes
on this page:
- Confectioner's Frosting
- Creamy Brownie Frosting
- Vanilla Frosting
Confectioner's Frosting
|
Confectioner's sugar, sifted |
2 cups |
| Hot water or milk | 2 tablespoons |
| Vanilla or Almond flavouring |
1 teaspoon |
Add hot water or milk to confectioner's sugar gradually, until the frosting has a good spreading consistency; add flavouring.
Glossy Chocolate Frosting: Add 1 square (1ounce) melted unsweetened chocolate to the frosting, or sift 3 tablespoons cocoa with the sugar.
Rum Frosting: Substitute rum or rum flavouring for other flavouring.
Maple Frosting: Substitute maple syrup for water or milk.
Orange Frosting: Substitute orange juice for water or milk; omit flavouring; add 1 teaspoon grated orange rind.
Lemon Frosting: Substitute lemon juice for 1 tablespoon of the water or milk; add 1/2 teaspoon grated lemon rind.
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My Favourites Place by Earline Hines Bradt is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Canada License.
Creamy Brownie Frosting
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Vanilla Frosting
2 cups powdered sugar
1/4 cup butter or margarine
1 1/2 teaspoons vanilla
2 tablespoons hot water
Mix powdered sugar, butter, vanilla and hot water.
Beat until smooth and of desired consistency.
Stir in 1 to 2 teaspoons additional hot water if needed.
