I made a cake Saturday night to take to a potluck on Sunday; when it was
cooled I started gathering the stuff to make frosting, and we were out
of powdered sugar. ==(8-0

I didn't want to goto the store just for that, and I knew I had seen
recipes before for "boiled frosting" that use granulated sugar, so I did
a search. Found one recipe that kept cropping up over and over so I
made that. From memory, it was:

Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
vanilla and the milk mixture and beat for several minutes until it looks
like whipped cream.

This made way too much frosting for a 9x13 cake (I don't know if it was
enough for 2 cakes) and it looked good but tasted greasy and not sweet
enough. It was a lot better on the chocolate cake than it was licking
the bowl, but the fat : sugar ratio is still way off. I'm trying to
figure out how to improve it because I think it has potential. Using 2
sticks of butter instead of butter and shortening would help some, but
probably not enough.

Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
(leave out the shortening, and add the vanilla earlier to help dissolve
the sugar)? Not sure this will whip... What do you think?

--
Bob

On Monday, September 10, 2012 10:56:46 AM UTC-6, zxcvbob wrote:
> I made a cake Saturday night to take to a potluck on Sunday; when it was
>
> cooled I started gathering the stuff to make frosting, and we were out
>
> of powdered sugar. ==(8-0
>
>
>
> I didn't want to goto the store just for that, and I knew I had seen
>
> recipes before for "boiled frosting" that use granulated sugar, so I did
>
> a search. Found one recipe that kept cropping up over and over so I
>
> made that. From memory, it was:
>
>
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
>
> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
>
> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
>
> vanilla and the milk mixture and beat for several minutes until it looks
>
> like whipped cream.
>
>
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
>
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
>
> enough. It was a lot better on the chocolate cake than it was licking
>
> the bowl, but the fat : sugar ratio is still way off. I'm trying to
>
> figure out how to improve it because I think it has potential. Using 2
>
> sticks of butter instead of butter and shortening would help some, but
>
> probably not enough.
>
>
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
>
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
>
> (leave out the shortening, and add the vanilla earlier to help dissolve
>
> the sugar)? Not sure this will whip... What do you think?
>
> --
>
> Bob

This is easier and probably better.

Stolen from the Internet:

Granulated Sugar Frosting

Ingredients:

2 egg whites
1/4 c. granulated sugar (or to taste)
1/8 tsp. favorite extract

Beat together all ingredients at mixer’s highest setting until stiff peaks appear.

==

On Sep 10, 9:56*am, zxcvbob > wrote:
> I made a cake Saturday night to take to a potluck on Sunday; when it was
> cooled I started gathering the stuff to make frosting, and we were out
> of powdered sugar. *==(8-0
>
> I didn't want to goto the store just for that, and I knew I had seen
> recipes before for "boiled frosting" that use granulated sugar, so I did
> a search. *Found one recipe that kept cropping up over and over so I
> made that. *From memory, it was:
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. *Remove from
> heat and cool completely. *Cream 1/2 cup margarine (I used butter), 1/2
> cup shortening, and 1 cup sugar until light and fluffy. *Add 1 tsp
> vanilla and the milk mixture and beat for several minutes until it looks
> like whipped cream.
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
> enough. *It was a lot better on the chocolate cake than it was licking
> the bowl, but the fat : sugar ratio is still way off. *I'm trying to
> figure out how to improve it because I think it has potential. *Using 2
> sticks of butter instead of butter and shortening would help some, but
> probably not enough.
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
> (leave out the shortening, and add the vanilla earlier to help dissolve
> the sugar)? *Not sure this will whip... *What do you think?
>
> --
> Bob

How about buttercream? You really need a Kitchenaid or similar mixer
for this, but it's freaking fabulous!
35 oz granulated sugar
8-10 oz water
Boil until 250 degrees. While it is coming up to temp, start on the
yolks.
You need 10-20 egg yolks whipped until they reach the ribbon stage
Slowly pour the hot syrup into the whipped yolks- try to keep the flow
to the side and not hit the beater whip!
Mix until cool- this takes a good hour. Then add 35 oz of soft,
unsalted butter a bit at a time until all is incorporated.
This is time consuming, but you will thank me later!

"zxcvbob" > wrote in message
...
>I made a cake Saturday night to take to a potluck on Sunday; when it was
>cooled I started gathering the stuff to make frosting, and we were out of
>powdered sugar. ==(8-0
>
> I didn't want to goto the store just for that, and I knew I had seen
> recipes before for "boiled frosting" that use granulated sugar, so I did a
> search. Found one recipe that kept cropping up over and over so I made
> that. From memory, it was:
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from heat
> and cool completely. Cream 1/2 cup margarine (I used butter), 1/2 cup
> shortening, and 1 cup sugar until light and fluffy. Add 1 tsp vanilla and
> the milk mixture and beat for several minutes until it looks like whipped
> cream.
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
> enough. It was a lot better on the chocolate cake than it was licking the
> bowl, but the fat : sugar ratio is still way off. I'm trying to figure
> out how to improve it because I think it has potential. Using 2 sticks of
> butter instead of butter and shortening would help some, but probably not
> enough.
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla (leave
> out the shortening, and add the vanilla earlier to help dissolve the
> sugar)? Not sure this will whip... What do you think?

You can always make your own powdered sugar with a blender.

Julie Bove wrote:
> "zxcvbob" > wrote in message
> ...
>
>> I made a cake Saturday night to take to a potluck on Sunday; when it was
>> cooled I started gathering the stuff to make frosting, and we were out of
>> powdered sugar. ==(8-0
>>
>> [snip]
> You can always make your own powdered sugar with a blender.
>
>

I thought about that. Wasn't sure if it would grind fine enough.

Bob

On 9/10/2012 12:56 PM, zxcvbob wrote:
> I made a cake Saturday night to take to a potluck on Sunday; when it was
> cooled I started gathering the stuff to make frosting, and we were out
> of powdered sugar. ==(8-0
>
> I didn't want to goto the store just for that, and I knew I had seen
> recipes before for "boiled frosting" that use granulated sugar, so I did
> a search. Found one recipe that kept cropping up over and over so I
> made that. From memory, it was:
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
> vanilla and the milk mixture and beat for several minutes until it looks
> like whipped cream.
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
> enough. It was a lot better on the chocolate cake than it was licking
> the bowl, but the fat : sugar ratio is still way off. I'm trying to
> figure out how to improve it because I think it has potential. Using 2
> sticks of butter instead of butter and shortening would help some, but
> probably not enough.
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
> (leave out the shortening, and add the vanilla earlier to help dissolve
> the sugar)? Not sure this will whip... What do you think?
>

You can make powdered sugar from regular in the blender. Just do it in
small batches.

On Sep 10, 12:56*pm, zxcvbob > wrote:
> I made a cake Saturday night to take to a potluck on Sunday; when it was
> cooled I started gathering the stuff to make frosting, and we were out
> of powdered sugar. *==(8-0
>
> I didn't want to goto the store just for that, and I knew I had seen
> recipes before for "boiled frosting" that use granulated sugar, so I did
> a search. *Found one recipe that kept cropping up over and over so I
> made that. *From memory, it was:
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. *Remove from
> heat and cool completely. *Cream 1/2 cup margarine (I used butter), 1/2
> cup shortening, and 1 cup sugar until light and fluffy. *Add 1 tsp
> vanilla and the milk mixture and beat for several minutes until it looks
> like whipped cream.
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
> enough. *It was a lot better on the chocolate cake than it was licking
> the bowl, but the fat : sugar ratio is still way off. *I'm trying to
> figure out how to improve it because I think it has potential. *Using 2
> sticks of butter instead of butter and shortening would help some, but
> probably not enough.
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
> (leave out the shortening, and add the vanilla earlier to help dissolve
> the sugar)? *Not sure this will whip... *What do you think?
>
> --
> B

That's the same recipe I use to make filling for whoopie pies. I
agree, it does seem off at first but if you leave it in the
refrigerator overnight the taste and texture improve immensely. When
you first make it, all you taste is shortening and sugar. The recipe
I use, which is from a cookbook published around 1960, says to beat at
high speed for 5 minutes. But even that's not enough to fully
dissolve the sugar. Letting it sit allows the sugar to fully
dissolve and gives it time for all the ingredients to meld together.

wrote:
> On Sep 10, 12:56 pm, zxcvbob > wrote:
>
>> I made a cake Saturday night to take to a potluck on Sunday; when it was
>> cooled I started gathering the stuff to make frosting, and we were out
>> of powdered sugar. ==(8-0
>>
>> I didn't want to goto the store just for that, and I knew I had seen
>> recipes before for "boiled frosting" that use granulated sugar, so I did
>> a search. Found one recipe that kept cropping up over and over so I
>> made that. From memory, it was:
>>
>> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
>> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
>> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
>> vanilla and the milk mixture and beat for several minutes until it looks
>> like whipped cream.
>>
>> This made way too much frosting for a 9x13 cake (I don't know if it was
>> enough for 2 cakes) and it looked good but tasted greasy and not sweet
>> enough. It was a lot better on the chocolate cake than it was licking
>> the bowl, but the fat : sugar ratio is still way off. I'm trying to
>> figure out how to improve it because I think it has potential. Using 2
>> sticks of butter instead of butter and shortening would help some, but
>> probably not enough.
>>
>> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
>> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
>> (leave out the shortening, and add the vanilla earlier to help dissolve
>> the sugar)? Not sure this will whip... What do you think?
>>
>> --
>> B
>>
>
> That's the same recipe I use to make filling for whoopie pies. I
> agree, it does seem off at first but if you leave it in the
> refrigerator overnight the taste and texture improve immensely. When
> you first make it, all you taste is shortening and sugar. The recipe
> I use, which is from a cookbook published around 1960, says to beat at
> high speed for 5 minutes. But even that's not enough to fully
> dissolve the sugar. Letting it sit allows the sugar to fully
> dissolve and gives it time for all the ingredients to meld together.
>


I ate a piece of the cake this afternoon and the frosting is *much*
better after sitting for 24 hours.

Bob

"zxcvbob" > wrote in message
...
> Julie Bove wrote:
>> "zxcvbob" > wrote in message
>> ...
>>
>>> I made a cake Saturday night to take to a potluck on Sunday; when it was
>>> cooled I started gathering the stuff to make frosting, and we were out
>>> of powdered sugar. ==(8-0
>>>
>>> [snip]
>> You can always make your own powdered sugar with a blender.
>>
>
> I thought about that. Wasn't sure if it would grind fine enough.

It does.

Bob wrote:

>I didn't want to goto the store just for
> that, and I knew I had seen recipes
> before for "boiled frosting" that use
> granulated sugar, so I did a search.
> Found one recipe that kept cropping up
> over and over so I made that. From
> memory, it was:

>Boil 1 cup of milk, 1/4 cup flour, and a
> pinch of salt. Remove from heat and
> cool completely. Cream 1/2 cup
> margarine (I used butter), 1/2 cup
> shortening, and 1 cup sugar until light
> and fluffy. Add 1 tsp vanilla and the milk
> mixture and beat for several minutes
> until it looks like whipped cream.

I make a frosting very similar to this, which my family prefers over
powdered sugar icing, as it's not as sweet, and has a different lighter
texture. I don't use any shortening though, but ALL butter and I add
enough vanilla (and also a little almond extract) until I get the
"right" taste, so it isn't "blah". I use it for a sheet cake...15x10
inch size pan, as would be way too much for a 9x13 inch size, and make
it too thick on top.

Judy

On Mon, 10 Sep 2012 11:56:41 -0500, zxcvbob >
wrote:

> I made a cake Saturday night to take to a potluck on Sunday; when it was
> cooled I started gathering the stuff to make frosting, and we were out
> of powdered sugar. ==(8-0
>
> I didn't want to goto the store just for that, and I knew I had seen
> recipes before for "boiled frosting" that use granulated sugar, so I did
> a search. Found one recipe that kept cropping up over and over so I
> made that. From memory, it was:
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
> vanilla and the milk mixture and beat for several minutes until it looks
> like whipped cream.
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
> enough. It was a lot better on the chocolate cake than it was licking
> the bowl, but the fat : sugar ratio is still way off. I'm trying to
> figure out how to improve it because I think it has potential. Using 2
> sticks of butter instead of butter and shortening would help some, but
> probably not enough.
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
> (leave out the shortening, and add the vanilla earlier to help dissolve
> the sugar)? Not sure this will whip... What do you think?

I couldn't tell you anything except I definitely don't want flour in
my frosting.

I've heard that you can make powdered sugar at home, but I think it
would take a really long time if it's even possible. I've made super
fine sugar before, but it's never threatened to turn to powder.

So, I'd probably try making 7-minute Frosting and I'd most likely
start with the Martha Stewart recipe
http://www.marthastewart.com/313138/...inute-frosting
If half is still too much, try making a third of the recipe.

Makes about 8 cups

Ingredients

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Directions

Combine 1 1/2 cups sugar with the water and corn syrup in a small
saucepan; clip a candy thermometer to side of pan. Bring to a boil
over medium heat, stirring occasionally, until sugar dissolves.
Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the
whisk attachment, whisk egg whites on medium-high speed until soft
peaks form. With mixer running, add remaining 2 tablespoons sugar,
beating to combine.

As soon as sugar syrup reaches 230 degrees, remove from heat. With
mixer on medium-low speed, pour syrup down side of bowl in a slow,
steady stream. Raise speed to medium-high; whisk until mixture is
completely cool (test by touching the bottom of the bowl) and stiff
(but not dry) peaks form, about 7 minutes. Use immediately.

--
Food is an important part of a balanced diet.

sf wrote:
> On Mon, 10 Sep 2012 11:56:41 -0500, zxcvbob >
> wrote:
>
>> I made a cake Saturday night to take to a potluck on Sunday; when it
>> was cooled I started gathering the stuff to make frosting, and we
>> were out of powdered sugar. ==(8-0
>>
>> I didn't want to goto the store just for that, and I knew I had seen
>> recipes before for "boiled frosting" that use granulated sugar, so I
>> did a search. Found one recipe that kept cropping up over and over
>> so I made that. From memory, it was:
>>
>> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
>> heat and cool completely. Cream 1/2 cup margarine (I used butter),
>> 1/2 cup shortening, and 1 cup sugar until light and fluffy. Add 1
>> tsp vanilla and the milk mixture and beat for several minutes until
>> it looks like whipped cream.
>>
>> This made way too much frosting for a 9x13 cake (I don't know if it
>> was enough for 2 cakes) and it looked good but tasted greasy and not
>> sweet enough. It was a lot better on the chocolate cake than it was
>> licking the bowl, but the fat : sugar ratio is still way off. I'm
>> trying to figure out how to improve it because I think it has
>> potential. Using 2 sticks of butter instead of butter and
>> shortening would help some, but probably not enough.
>>
>> Maybe add 1/2 cup of sugar to the milk and flour before boiling it,
>> and just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of
>> vanilla (leave out the shortening, and add the vanilla earlier to
>> help dissolve the sugar)? Not sure this will whip... What do you
>> think?
>
> I couldn't tell you anything except I definitely don't want flour in
> my frosting.
>
> I've heard that you can make powdered sugar at home, but I think it
> would take a really long time if it's even possible. I've made super
> fine sugar before, but it's never threatened to turn to powder.

<snip>

Doesn't take long at all if you have a blender. The trick is to make a
small amount at a time and use it right away.

sf wrote:

>I couldn't tell you anything except I
> definitely don't want flour in my frosting.

Nobody would ever know there was flour in the frosting, as can't taste
it at all. It just makes like a paste with the milk, and cook it till
thick, which takes no time at all. It's a very light frosting...more
like a whipped texture and not as gooey sweet as a powdered sugar
frosting.

I also like a 7 minute frosting and always use the one in my big
Pillsbury Cook Book, using 2 egg whites, some sugar and water, light
corn syrup, salt and vanilla. Is the right amount for a two layer cake,
or 9x13 inch. I beat it over boiling water, using my electric mixer,
which detaches from the rest of the mixer. This doesn't take long at
all, and isn't real sweet either.

Judy

On Mon, 10 Sep 2012 23:59:14 -0800, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >I couldn't tell you anything except I
> > definitely don't want flour in my frosting.
>
> Nobody would ever know there was flour in the frosting, as can't taste
> it at all. It just makes like a paste with the milk, and cook it till
> thick, which takes no time at all. It's a very light frosting...more
> like a whipped texture and not as gooey sweet as a powdered sugar
> frosting.
>
> I also like a 7 minute frosting and always use the one in my big
> Pillsbury Cook Book, using 2 egg whites, some sugar and water, light
> corn syrup, salt and vanilla. Is the right amount for a two layer cake,
> or 9x13 inch. I beat it over boiling water, using my electric mixer,
> which detaches from the rest of the mixer. This doesn't take long at
> all, and isn't real sweet either.
>
7 minute frosting is something I've thought about making for years,
but the cakes I make are few and far between and cream cheese frosting
is more appropriate for most of them. I'm curious. Is 7 minute
frosting mainly white or is there a chocolate version?

--
Food is an important part of a balanced diet.

sf wrote:

>7 minute frosting is something I've
> thought about making for years, but the
> cakes I make are few and far between
> and cream cheese frosting is more
> appropriate for most of them. I'm
> curious. Is 7 minute frosting mainly
> white or is there a chocolate version?

It is really a very wonderful frosting, and not overly sweet, but just
melts in one's mouth. I've mostly just seen recipes for the plain white,
so don't know of any chocolate version, but when I make my Maraschino
Nut Cake, I use 2 tbsp. of the juice from the cherries in place of the
water, to make it a delicate pink and sometimes fold in WELL-drained
finely cut up maraschino cherries to it before spreading, or else I just
put the whole cherries on the top to "dress it up" some.

You can also substitute fresh orange juice for the water and fold in 1
tsp. grated orange rind, in place of using the vanilla. For
Cola-flavored frosting, use 2 tbsp. cola beverage in place of the water,
and for the honey version, use 2 tbsp. honey in place of the light corn
syrup and omit vanilla.

Here is the recipe I use for a two-layer 8 or 9 inch cake:

Combine in top of double boiler:

3/4 cup granulated sugar
1/4 cup light corn syrup
2 egg whites (room temperature is best)
2 tbsp. water
1/4 tsp. salt
1/4 tsp. cream of tartar

Cook over rapidly boiling water, beating with electric mixer until
mixture stands in peaks. Remove from heat.
Add: 1 tsp. vanilla and beat till spreading consistency.

I have done this just using a one quart stainless steel bowl, and set it
in a 2 qt. saucepan of boiling water...be sure not to put too much in
the pan though, so it splashes up into the icing as you are beating it,
but just so it's boiling around the pan. This doesn't take long at
all...for sure it doesn't take 7 minutes.

Judy

On Tue, 11 Sep 2012 08:46:03 -0800, (Judy Haffner)
wrote:

> It is really a very wonderful frosting, and not overly sweet, but just
> melts in one's mouth. I've mostly just seen recipes for the plain white,
> so don't know of any chocolate version, but when I make my Maraschino
> Nut Cake, I use 2 tbsp. of the juice from the cherries in place of the
> water, to make it a delicate pink and sometimes fold in WELL-drained
> finely cut up maraschino cherries to it before spreading, or else I just
> put the whole cherries on the top to "dress it up" some.
>
> You can also substitute fresh orange juice for the water and fold in 1
> tsp. grated orange rind, in place of using the vanilla. For
> Cola-flavored frosting, use 2 tbsp. cola beverage in place of the water,
> and for the honey version, use 2 tbsp. honey in place of the light corn
> syrup and omit vanilla.
>
> Here is the recipe I use for a two-layer 8 or 9 inch cake:
>
> Combine in top of double boiler:
>
> 3/4 cup granulated sugar
> 1/4 cup light corn syrup
> 2 egg whites (room temperature is best)
> 2 tbsp. water
> 1/4 tsp. salt
> 1/4 tsp. cream of tartar
>
> Cook over rapidly boiling water, beating with electric mixer until
> mixture stands in peaks. Remove from heat.
> Add: 1 tsp. vanilla and beat till spreading consistency.
>
> I have done this just using a one quart stainless steel bowl, and set it
> in a 2 qt. saucepan of boiling water...be sure not to put too much in
> the pan though, so it splashes up into the icing as you are beating it,
> but just so it's boiling around the pan. This doesn't take long at
> all...for sure it doesn't take 7 minutes.
>
> Judy

Thanks, Judy! I'm saving that.

--
Food is an important part of a balanced diet.

The 1-minute frosting on CDKitchen worked well for me, but it is chocolate.

http://www.cdkitchen.com/recipes/rec...ing59883.shtml


1 Minute Chocolate Frosting

1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla extract

DIRECTIONS:

Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool
partially, then beat with a mixer for 3 minutes or until spreadable
consistency.

CDKitchen Note: Please read the reviews on this recipe. We have
personally tested this recipe and it WORKS if you follow the directions.

Becca

On Wed, 12 Sep 2012 16:26:11 -0500, Ema Nymton >
wrote:

> The 1-minute frosting on CDKitchen worked well for me, but it is chocolate.
>
> http://www.cdkitchen.com/recipes/rec...ing59883.shtml
>
>
> 1 Minute Chocolate Frosting
>
> 1 cup granulated sugar
> 1/4 cup cocoa
> 1/4 cup butter
> 1/4 cup milk
> 1 teaspoon vanilla extract
>
> DIRECTIONS:
>
> Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool
> partially, then beat with a mixer for 3 minutes or until spreadable
> consistency.
>
> CDKitchen Note: Please read the reviews on this recipe. We have
> personally tested this recipe and it WORKS if you follow the directions.
>

Please pardon my ignorance, but is that called a butter frosting? It
doesn't matter, I'm saving it anyway. Thanks for the recipe!


--
Food is an important part of a balanced diet.

On 9/12/2012 6:04 PM, sf wrote:
> On Wed, 12 Sep 2012 16:26:11 -0500, Ema Nymton >
> wrote:
>
>> The 1-minute frosting on CDKitchen worked well for me, but it is chocolate.
>>
>> http://www.cdkitchen.com/recipes/rec...ing59883.shtml
>>
>>
>> 1 Minute Chocolate Frosting
>>
>> 1 cup granulated sugar
>> 1/4 cup cocoa
>> 1/4 cup butter
>> 1/4 cup milk
>> 1 teaspoon vanilla extract
>>
>> DIRECTIONS:
>>
>> Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool
>> partially, then beat with a mixer for 3 minutes or until spreadable
>> consistency.
>>
>> CDKitchen Note: Please read the reviews on this recipe. We have
>> personally tested this recipe and it WORKS if you follow the directions.
>>
>
> Please pardon my ignorance, but is that called a butter frosting? It
> doesn't matter, I'm saving it anyway. Thanks for the recipe!


Glad you saved the recipe and I hope you give it a try. I always have
these ingredients on hand, so I was happy to find it. The frosting
turned out well, the taste reminded me of Hershey's chocolate.

Becca

On Thu, 13 Sep 2012 15:35:52 -0500, Ema Nymton >
wrote:

> Glad you saved the recipe and I hope you give it a try. I always have
> these ingredients on hand, so I was happy to find it.

Yes, that's one reason why it appealed to me too... but I always have
confectioner's sugar on hand too.

> The frosting
> turned out well, the taste reminded me of Hershey's chocolate.

Really? I have a chocolate yogurt cake recipe I want to try soon and
I think that frosting will go well on it.

--
Food is an important part of a balanced diet.