The Icing On The Cake
In all of my excitement to pass along my birthday fun I forgot to give you all the frosting and decorating icing recipes, duh! What kind of cake would that be without any frosting...ok I'd still eat it, but that's not the point. I really had my eye on that white mountain frosting, turns out me, the stove and sugar don't mix well together - burnt sugar 2, me 0. Moving on, I decided to settle for portsmouth frosting and I'm glad I did, mmmm.
I went through a very lengthy phase of hating cake, any and all - it disgusted me. [side note: I attribute this hatred to having a very large family, meaning we had birthdays about every other day and every one of those birthdays came along with a terrible cake...the same terrible cake every time - you get it now I hope]. Anyway, turns out what I really hated was the frosting, gag me waxy, sugary, film on your teeth blech. This frosting was anything but. Sweet, yes but creamy and silky and so not blech.
For the decorating icing I used a confectioners' sugar recipe and it held up very well. The only thing I didn't like about this recipe was the shortening, that stuff is a pain to clean out of my adorable little plastic piping thingies (can you tell I'm not a cake decorator...only fancy terminology here). Other than that it's a great recipe to have on hand if you plan on making a zillion polka dots or anything that you need to hold its shape really.
Without holding back any longer, here are your frosting and icing recipes. Enjoy!
Portsmouth Frosting (thanks to The Fannie Farmer Baking Book)
4 Tbsp (1/2 stick) butter, melted
1/4 heavy cream
2 tsp vanilla extract
3 C confectioners' sugar
With hand mixer, beat the butter, vanilla and cream until combined. Slowly beat in the confectioners' sugar until frosting is thick, smooth and spreadable. Add more cream or sugar as needed to get the right consistency. This will be enough to fill/frost a two layer 8-inch cake.
Decorating Frosting (also The Fannie Farmer Baking Book)
1/3 C shortening
teeny tiny pinch of salt
2 Tbsp milk
2 C confectioners' sugar
With hand mixer, cream shortening and salt together. Add the confectioners' sugar and milk, beating until perfectly smooth. Add more sugar or milk as needed to get a stiff, smooth consistency.
Add food coloring as desired to make fun birthday colors...unless that's just me...
I went through a very lengthy phase of hating cake, any and all - it disgusted me. [side note: I attribute this hatred to having a very large family, meaning we had birthdays about every other day and every one of those birthdays came along with a terrible cake...the same terrible cake every time - you get it now I hope]. Anyway, turns out what I really hated was the frosting, gag me waxy, sugary, film on your teeth blech. This frosting was anything but. Sweet, yes but creamy and silky and so not blech.
For the decorating icing I used a confectioners' sugar recipe and it held up very well. The only thing I didn't like about this recipe was the shortening, that stuff is a pain to clean out of my adorable little plastic piping thingies (can you tell I'm not a cake decorator...only fancy terminology here). Other than that it's a great recipe to have on hand if you plan on making a zillion polka dots or anything that you need to hold its shape really.
Without holding back any longer, here are your frosting and icing recipes. Enjoy!
Portsmouth Frosting (thanks to The Fannie Farmer Baking Book)
4 Tbsp (1/2 stick) butter, melted
1/4 heavy cream
2 tsp vanilla extract
3 C confectioners' sugar
With hand mixer, beat the butter, vanilla and cream until combined. Slowly beat in the confectioners' sugar until frosting is thick, smooth and spreadable. Add more cream or sugar as needed to get the right consistency. This will be enough to fill/frost a two layer 8-inch cake.
Decorating Frosting (also The Fannie Farmer Baking Book)
1/3 C shortening
teeny tiny pinch of salt
2 Tbsp milk
2 C confectioners' sugar
With hand mixer, cream shortening and salt together. Add the confectioners' sugar and milk, beating until perfectly smooth. Add more sugar or milk as needed to get a stiff, smooth consistency.
Add food coloring as desired to make fun birthday colors...unless that's just me...
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