Icings and Glazes

Main Dishes
Desserts
Vegetables
Cookies
Breads
Cakes
One Dish Meals
Pies
Pie Crusts, Toppings,
and Glazes
Sauces

Butter Frosting

1/3 cup butter (softened)
1/8 tsp. salt
3 cups sifted powdered sugar
1/4 cup condensed milk
2 tsps. vanilla

Thoroughly mix the butter with the salt and 1 cup of the sugar until light and fluffy. Add the remaining sugar and the milk alternately in thirds, add vanilla. beat until it reaches spreading consistency

For Chocolate Butter Frosting

Increase butter to 1/2 cup
Increase sugar to 3 1/2 cups
Before adding the rest of the sugar and milk, add 2 egg yokes and 3 squares of melted, unsweetened chocolate.

For Lemon Butter Frosting

Substitute lemon juice for milk
Omit the vanilla

For Orange Butter Frosting

Increase butter to 1/2 cup
Increase sugar to 3 1/2 cups
Decrease milk to 2 Tbsps.
Before adding the rest of the sugar and milk, add 2 egg yokes and 2 tsps. orange juice or (1 tsp. orange flavoring) and 1 tsp. of grated orange rind.
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Easy Caramel Frosting

1/2 cup butter
1 cup packed brown sugar
1/4 cup condensed milk
2 cups sifted, powdered sugar

Melt butter in a saucepan then add brown sugar, boil over low heat for 2 mins., stirring constantly. Add milk and continue stirring until the mixture returns to a boil then remove from heat and let cool. Add the powdered sugar in fourths beating well, continue beating until it reaches spreading consistency
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Whipped Chocolate Frosting

1 (6oz.) pkg. semisweet chocolate
1/2 cup butter (softened)
2 eggs

Melt chocolate over hot (not boiling) water, then cool slightly. Mix the butter with the eggs before adding the chocolate, beat until smooth and creamy.
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Cream Cheese Frosting

18 oz. cream cheese (softened)
1 stick butter
1 box powdered sugar
1 tsp. vanilla

Mix well, if too thick, add a little milk. (1 tsp. at a time)
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Peppermint Frosting

2 egg whites
1 1/2 cups sugar
1/2 cup water
1 Tbsp. white corn syrup
1/2 tsp. salt
1/4 tsp. peppermint extract
4 drops red food color
4 5-inch peppermint sticks (crushed to a powder)

Combine egg whites, sugar, water, syrup, salt, and crushed peppermint in a double boiler top. Beat 2 mins. at high speed to blend, then over rapidly boiling water, beat until it holds a peak when you raise the beaters. (this should take about 8 mins.) Remove from the heat and put into a mixing bowl, add peppermint extract and food color and beat until the frosting is spreading consistency.
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Brown Sugar Glaze

4 Tbsps. brown sugar
6 Tbsps. milk
2 Tbsps. butter
1 cup powdered sugar

In a saucepan, over low heat, combine brown sugar, milk, butter, heat only until sugar is dissolved stirring constantly. Remove from heat and stir in the powdered sugar, blend until smooth. Use while hot.
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Chocolate Glaze

1 square unsweetened chocolate
2 Tbsps. butter
1 cup powdered sugar
1/2 tsp. vanilla
3 to 5 Tbsps. milk

In a saucepan, over low heat, melt chocolate and butter, stirring until smooth. Remove from heat and blend in vanilla, powdered sugar and enough milk for desired glaze consistency. Use while hot.
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Butterscotch Glaze

1 cup brown sugar
1/2 cup buttermilk
1/4 cup butter
1/4 cup corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

In a saucepan, combine all ingredients and boil for 10 mins. Use while hot.
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Butter Glaze

1/3 cup butter (softened)
1 cup sugar
1/2 cup condensed milk

Mix ingredients, bring to a boil and cook for 1 min. Then remove from heat and beat until thick and pour over the cake while it is still hot.
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