Icing and Frosting for Cake Dessert Recipes

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Most of your recipes are soooo good come out tasting awesome but, some of us would like the directions to decorating our cakes to look like yours. It would be nice to have step by step pictures instructing us how to do so. I'd love to put an edge around a cake have it look pretty for presentation. Hi there! Thanks for the feedback. We're so glad you like the way we decorate our cakes. We'll pass this along to the Test Kitchen to keep in mind for future projects.

Have a wonderful day! I clicked on print and got 8 pages of beautiful pictures and name of wonderful frostings but no recipes or instructions as to how to make--what a waste of my printer ink!!! If you would like the instructions on how to make each frosting recipe, you must click on the image or recipe name.

Then, you will be directed to the individual frosting recipe's page. We're sorry for any confusion!

How To Make Buttercream Frosting

I need a buttercream frosting that tastes like coconut, I have done the peanut butter one, it was great but family are coconut lovers and do not like whip cream icing. It'd be so fun to mix and match these with my favorite cake or cookie recipe! Where are the others? The cream cheese frosting, for instance. It's at the bottom of the article, under the peanut butter frosting picture.

It doesn't show photos, just the hyperlinked name to click on. Click on the name and it will take you to the recipe. The cream cheese frosting is at the top of the list. Are you sure you would like to report this comment? It will be flagged for our moderators to take action. It's a brisket that's slow-cooked with lots of onions and beef broth until it's fall-apart tender. The results are smokin' good! About Mr. Food Advertise on MrFood. All rights reserved. Register Now!

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Directions

Share This Recipe. Chocolate Buttercream Frosting. Buttercream Frosting. Sour Cream Frosting. Old Fashioned Southern Chocolate Frosting.

1 Minute Chocolate Frosting Recipe ( Fudge Buttercream Frosting )

Fluffy Pudding Frosting. Peppermint Frosting. Peanut Butter Frosting. Cream Cheese Pecan Frosting. Mocha Frosting. Vanilla Butter Frosting. Caramel Frosting. Dark Chocolate Buttercream Frosting. Cinnamon Buttercream Frosting. Banana Pudding Frosting. Buttery Cream Cheese Frosting. Lemon Frosting. Red Velvet Frosting. Vanilla Frosting. Pair your homemade frosting with one of our homemade cakes! Leave a comment Thank you! Your comment has been added. We are sorry. There was an error tyring to post your rating and review. Your comment will appear after our editors have had a chance to review it.

Thanks for your comment. Don't forget to share! Test Kitchen Team Nov 26, Most Recent Update: June 18, Today I have a lovely original red velvet cake recipe for you. I call it original because I frosted it with ermine frosting. Many sources say ermine frosting is the traditional frosting for red velvet cake and not cream cheese frosting.

This post contains affiliate links. We are members of the Amazon Affiliate program. For any sale through our links, we earn a small commission. Your price is unaffected. For more information, please see our disclosure policy. As far as I can tell, the origins of ermine frosting, or boiled milk frosting , are lost in the murky recesses of time. But it is made in the same manner that European buttercream is made in the sense that you. Lose the eggs, and you end up with ermine! My moderately educated guess is that someone or some ones of German heritage moved over to the United States years and years ago, found themselves both in need of cake and with a shortage of eggs, so left the eggs out of their German Buttercream.

If you are used to pairing more assertive, tangy-in-its-own-right cream cheese frosting with your red velvet, give ermine a try. I think you will love the completely smooth texture and lovely mild vanilla flavor. So if you really want to make a traditional red velvet cake recipe, make sure to use Adams Extracts red food coloring in your recipe! And of course, it is totally fine to use your favorite red food coloring. You need the liquid form to make sure the cake contains enough liquid. Looking for more old fashioned cake recipes?

Try my butterscotch cake. It is pretty spectacular, if I do say so myself! If you love this red velvet cake recipe, here are some other cakes on my site you might enjoy as well.


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Traditional red velvet cake , at least as it evolved in the midth century, gets its red hue from food coloring rather than from a reaction between cocoa powder and vinegar. The recipe does contain a bit of cocoa—just enough that you can taste it without it reading as a real chocolate cake. Red velvet also has a tender crumb courtesy of the buttermilk used in the recipe. For the tightest crumb, use cake flour. I used all purpose and nothing bad happened.

I really hope you love this recipe, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging onlinepastrychef and using hashtag pcorecipe. Thanks, and enjoy! Since the fat in this cake is oil, it will not get hard in the fridge. The butter in the frosting will get hard though, so if you refrigerate it, slice and then wait 30 minutes or so before serving so the frosting can soften up.

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    18 Homemade Frosting Recipes for Cakes | xuxixutiqevy.gq

    Thanks, friend! Hello Jennifer, I just found your site doing research. I was raised on Red Velvet Cake. I read your recipe and it is exactly the same. This recipe is not for beginners, if done improperly, you will taste the flour, and lumps will be prevalent. We cream the butter, sugar and vanilla with a whisk attachment and set aside. Next, we whisk together a small amount of milk and flour until there are no lumps, a paste, then we add milk, flour, milk, flour, milk, until it is all incorporated, having whisked the whole time.

    THEN, we put it on the heat, slowly bringing it to a boil, while whisking constantly. We would then remove from the heat, let cool and then whip together with the creamed butter sugar mixture. No sieving, no lumps, no flour taste. We would make the frosting the night before the cake, and keep it in the fridge. Just take it out before you start the cake and it will come to room temperature before the cake is ready to frost. Give this method a try and let me know.

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    Great information, Reverend. Thanks for stopping in.


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    I have never tried your method before.

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