Recipes

Old-Fashioned Caramel Icing

Old-Fashioned Caramel Icing

This is the classic icing that is spread onto yellow layers to make the Delta Caramel Cake. It’s a laborof love to make, and it is delicious. For the faint of heart, opt for Quick Caramel Icing
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Ingredients

Makes: 4 Cups; Enough To Frost A 3-Layer Cake

Instructions

  • Place 2½ cups of the sugar, the evaporated milk, and salt in a large heavy saucepan over medium heat.
  • Stir constantly until the mixture boils and the sugar has dissolved, and continue to stir and let the mixture boil for 3 minutes.
  • Remove the pan from the heat.
  • Place the remaining ½ cup sugar in a small cast-iron skillet over medium heat.
  • Let the sugar caramelize—turn from granulated into a deep golden brown—without stirring, 4 to 5 minutes.
  • When the mixture is just deep golden, remove it from the heat.
  • Do not let it become dark brown.
  • The heat in the skillet continues to cook the sugar, so if you let it get dark, it will burn.
  • (If this happens, remove the skillet from the heat, let it cool completely, and clean the skillet. Repeat the process with a clean skillet and ½ cup granulated sugar.)
  • Stir about ½ cup of the sugar and evaporated milk mixture into the hot caramelized sugar to bring the heat down.
  • Then pour the contents of the iron skillet back into the saucepan with the remaining sugar and evaporated milk mixture.
  • Stir until incorporated.
  • Add the butter and vanilla, and stir until the butter melts and the mixture is smooth.
  • Place the saucepan into a large bowl filled with 2″ of ice water.
  • Stir the icing with a wooden spoon until it cools and thickens, 4 to 5 minutes.
  • You don’t want the icing to thicken too much or it will be difficult to spread.
  • When it is of a spreadable consistency, nearly as thick as peanut butter, remove the pan from the ice water bath.
  • Frost the cake quickly.
  • The icing will harden as it cools.
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Course; Basic recipe

Quick Caramel Icing

Quick Caramel Icing

Here is the icingrecipe my mother handed down to me many years ago. It is a lot easier to preparethan the old-fashioned method of caramelizing the sugar. Caramel cake snobs mayturn up their nose because it contains brown sugar and confectioners’ sugar,but this frosting has great flavor, dirties few pans in the kitchen, and isready in a snap.
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Ingredients

Makes: 3 To 4 Cups; Enough To Frost A 3-Layer Cake

Instructions

  • Place the butter and brown sugars in a medium-size saucepan over medium heat, and stir until the butter melts and the mixture begins to boil, 2 to 3 minutes.
  • Add the milk, stir, and let the mixture come back to a boil.
  • Remove the pan from the heat, and whisk in 2½ cups of the confectioners’ sugar, the vanilla, and salt.
  • Whisk until smooth, and if the icing is too runny, add another ½ cup confectioners’ sugar.
  • Do not add so much sugar that the frosting thickens and hardens.
  • It needs to be smooth enough to spread.
  • It will set as it cools.
  • Frost between the layers and on the top and sides of the cake.
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Course; Basic recipe

Seven-Minute Frosting

Seven-Minute Frosting

The classic frostingof the early 1900s, this recipe is so named because you beat the egg whiteswith sugar and other ingredients for 7 minutes over simmering water. Thislength of time cooks the egg whites and makes a fluffy frosting. But you needto count in another 3 minutes of beating those egg whites after the pan isremoved from the heat. Those are the extra 3 minutes no one ever tells youabout, but they ensure your frosting will be thickened, smooth, and spreadable.Use this frosting on just about any cake in this book, especially the Coconut Layer Cake, Mahogany Cake, Lady Baltimore Cake, and Japanese Fruit Cake.
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Ingredients

Makes: 2 To 3 Cups; Enough To Frost The Top And Sides Of A 2- Or 3-Layer Cake

Instructions

  • For the frosting, bring 2″ of water in the bottom of a double boiler to a boil.
  • Meanwhile, place the egg whites, cream of tartar, sugar, water, and corn syrup in a medium-size metal bowl, and beat with an electric mixer on high speed until well combined, about 4 minutes.
  • Place the bowl on top of the double boiler.
  • While over simmering water, beat on high speed for about 7 minutes.
  • Remove the pan from atop the water, and beat another 3 minutes on high until the frosting is stiff and spreadable.
  • Add the vanilla and beat until combined.
  • Frost your favorite cake.
  • This frosting is best made just before using.
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Course; Basic recipe

Boiled White Icing

Boiled White Icing

Not all egg whiteicing is the same. And while the Seven-Minute Frosting can be temperamental andweep on rainy days, this Boiled White Icing is more durable. It is preferred bycaterers and tearooms, places that need to bake and frost cakes ahead. And itwas a favorite of our ancestors—they often called it White Mountain Frosting orColonnade Icing. The trick is to keep beating the egg whites as the temperatureon the candy thermometer climbs.
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Ingredients

Makes: 2 To 3 Cups; Enough To Frost The Top And Sides Of A 2- Or 3-Layer Cake

Instructions

  • Place the 1 cup granulated sugar, water, cream of tartar, and salt in a small saucepan over medium-high heat.
  • Stir to combine, then cover and bring to a boil.
  • Once the mixture is boiling, remove the cover and reduce the heat to keep the mixture at a low boil over medium-low heat.
  • Attach a candy thermometer to the side of the pan.
  • Meanwhile, place the egg whites in a large bowl, and beat them with an electric mixer on high speed until they almost form stiff peaks, about 4 minutes.
  • Add the 1 tablespoon granulated sugar gradually while beating, until the whites come to stiff peaks.
  • Set them aside.
  • Check the mixture on the stove, and let the candy thermometer reach 238°F or soft-ball stage.
  • The syrup will slowly drop from a metal spoon.
  • While beating the egg whites again on medium-high speed, slowly drizzle about a third of the syrup into the whites.
  • Place the pan back on the burner and let the syrup come back to a low boil.
  • Let the syrup reach 244°F on the thermometer, when a thin hair of syrup drops from the metal spoon.
  • Slowly drizzle half of this syrup into the whites while beating on medium-high speed.
  • Place the pan back on the burner and let the syrup come to a low boil, and let the temperature reach 250°F.
  • This happens quickly.
  • About 2 thin hairs will drop from the spoon.
  • Slowly drizzle the remaining syrup into the whites, beating at medium-high speed.
  • Immediately beat in the confectioners’ sugar and vanilla until just incorporated.
  • The icing should be thick, smooth, and spreadable.
  • Spread at once onto cooled cake layers.
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Course; Basic recipe

Chocolate Fudge Icing

Chocolate Fudge Icing

Just as the candyknown as fudge was cooked slowly on the stove, a cake icing based on fudge wascooked much the same way before it was spread warm onto cake. Thisold-fashioned recipe was a simple way of using pantry staples in the daysbefore tubs of premade frosting. This was my mother’s recipe. She got it from agood friend named Dot Wallman. As children my sisters and I were drawn to thedelicious scent of this chocolate icing cooking on the stove.
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Ingredients

Makes: 2 To 2 ½ Cups; Enough To Frost The Center And Top Of A 2-Layer Cake And Let Frosting Run Partially Down The Sides, Or Spoon Over 20 To 24 Cupcakes, Or A 13″ × 9″ Cake

Instructions

  • Place the sugar, cocoa, milk, butter, and salt in a medium-size heavy saucepan over medium heat.
  • Stir until the butter melts and the mixture is smooth, 2 to 3 minutes.
  • When the mixture comes to a full and rapid boil, start timing it.
  • This needs to boil for 2 minutes, while you are gently stirring but not scraping the sides of the pan.
  • Remove the pan from the heat and stir in the vanilla.
  • Let the pan cool for 15 minutes.
  • Place the saucepan in a large bowl with ice and beat with a wooden spoon for several minutes or until thickened enough to spread.
  • Or pour the icing into a heatproof bowl and place the bowl in the refrigerator for 10 to 15 minutes so it cools and thickens.
  • Remove the bowl from the refrigerator, and stir with the wooden spoon until smooth.
  • Frost the center and top of a layer cake.
  • If the frosting cools too quickly, reheat it gently in the microwave or on the top of the stove until it has reached spreading consistency.
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Course; Basic recipe / Chocolate

Cream Cheese Frosting from Anne Byrn

Cream Cheese Frosting from Anne Byrn

A perennial classic recipe, cream cheese frosting has been spread on some of America’s favorite cakes—the carrot cake, red velvet, and Hummingbird. And as long as cream cheese has been used in baking, it has been folded into frostings. An early chocolate cream cheese frosting recipe can be found in the 1948 Rumford Complete Cook Book. Here are 2 variations for preparing this frosting, depending on the number of layers in your cake. Make sure your cream cheese and butter are at room temperature before beginning. If needed, place them in a glass bowl in the microwave on high power for 20 seconds to soften.
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Ingredients

FOR A 3-LAYER CAKE

  • 12 ounces cream cheese at room temperature
  • ½ cup 1 stick unsalted butter, at room temperature
  • Pinch of salt
  • 5 cups confectioners’ sugar sifted
  • 1½ teaspoons vanilla extract or ½ teaspoon grated lemon zest

FOR A 2-LAYER CAKE

  • 8 ounces cream cheese at room temperature
  • ½ cup 1 stick unsalted butter, at room temperature
  • Pinch of salt
  • 3½ cups confectioners’ sugar sifted
  • 1 teaspoon vanilla extract or ½ teaspoon grated lemon zest

Instructions

  • .
  • Place the cream cheese and butter in a large mixing bowl, and beat with an electric mixer on low speed until combined, 30 seconds.
  • Add the pinch of salt and half of the confectioners’ sugar.
  • Blend until smooth.
  • Add the vanilla and the rest of the confectioners’ sugar, and blend until smooth.
  • Increase the mixer speed to medium and beat the frosting until fluffy, about 1 minute more.
  • Frost the cake of your choice.
  • Store the frosting, covered, in the refrigerator for up to 2 days.
  • Let it come to room temperature before spreading on the cake.
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Course; Basic recipe / Cheese

Coffee Butter Icing

Coffee Butter Icing

This easy coffee buttercream frosting is adapted from the recipe created by the late Helen Corbitt. It goes well on her Coffee Angel Food Cake and any chocolate cake.
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Ingredients

Makes: About 2½ Cups; Enough To Frost A 2-Layer Cake Or Angel Food Cake

  • ½ cup 1 stick unsalted butter, at room temperature
  • Pinch of salt
  • 2 to 3 teaspoons espresso powder
  • 2½ cups sifted confectioners’ sugar
  • 2 to 3 tablespoons milk or as needed
  • 1 teaspoon vanilla extract

Instructions

  • Place the butter and salt in a large mixing bowl, and beat with an electric mixer on low speed until soft, 30 seconds.
  • Add the espresso powder and blend.
  • Add the sugar and milk alternately until smooth and fluffy.
  • Beat in the vanilla.
  • Spread on the cake of your choice.
  • Or store, covered, in the refrigerator for up to 2 days.
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Course; Basic recipe

Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

Celebrate pumpkin season with an amazing pumpkin spice milkshake. A few ingredients will blend together to make this shake an incredibly flavorful way to enjoy that pumpkin taste we all know and love
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Ingredients

Yield: 2 servings

Instructions

  • Place the ice cream, milk, vanilla extract, pumpkin puree and pumpkin spice in a blender and puree until nice and smooth.
  • Next, pour the milkshake into two large glasses and top with the whipped cream (if desired).
  • Enjoy while cold!
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Course; Milkshake

Cinnamon Walnut Milkshake

Cinnamon Walnut Milkshake

While this milkshake may be nice and cold, the flavors are rich and warm. We love to enjoy this milkshake on a fall day when the weather is changing, making us crave heartier tastes like nuts and cinnamon.
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Ingredients

Yield: 2 servings

Instructions

  • Place the ice cream, milk, vanilla extract, walnuts and cinnamon in a blender and puree until nice and smooth.
  • Next, pour the milkshake into two large glasses and top with the whipped cream (if desired).
  • Enjoy while cold!
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Course; Milkshake / Nuts

Eggnog Milkshake

Eggnog Milkshake

Looking for a festive milkshake? This is great for the holiday season when you want a holiday treat but also want a milkshake. Milkshakes aren’t just for summer anymore!
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Ingredients

Yield: 2 servings

Instructions

  • Place the ice cream, eggnog, vanilla extract, and nutmeg in a blender and puree until nice and smooth.
  • Next, pour the milkshake into two large glasses and top with the whipped cream (if desired).
  • Enjoy while cold!
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Course; Milkshake