Grandma Delleplain Butter Frosting Recipes

GRANDMA'S FLUFFY WHITE FROSTING

Steps:

• Place milk, cornstarch and a dash of salt in a medium saucepan. Stir or whisk to combine ingredients. Cook on LOW heat, stirring often, until mixture thickens. Once mixture thickens, remove it from the heat; set it aside to cool.
• In a separate large mixing bowl (or stand mixer), mix together vegetable shortening, butter, granulated sugar and a portion (2/3 cup) of the powdered sugar. Beat these ingredients REALLY WELL for about 15 minutes, until creamy. NOTE: It is important to take the time to mix really well, so the granulated sugar is dissolved and is no longer "grainy".
• Add vanilla extract, and the completely cooled, thickened milk mixture. Beat ingredients well, until fully incorporated into the frosting.
• Add remaining cup of powdered sugar to the frosting. Mix well until fully combined. Now the frosting is done. It should be fluffy and light in texture, and ready to use. Will make enough frosting to fully cover a 2 layer round cake or 2 dozen cupcakes.

GRANDMA'S HOMEMADE ICING

Steps:

• Beat the shortening and white syrup together.
• Add salt and vanilla.
• Continue beating while adding the powdered sugar and milk alternatively.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

GRANDMA'S BUTTERNUT FROSTING

Steps:

• Combine all ingredients in order (butter, flavoring, sugar, cream cheese, then pecans).
• Mix well.
• Use to frost pound cake or bake cake in 3 layers and frost the butternut pound cake.

GRANDMA'S FROSTING

Steps:

• Cream butter and sugar together. Slowly add enough milk to make the frosting spreadable. Add the vanilla. Adjust milk and powdered sugar until desired consistency.
• For chocolate icing, add the cocoa powder.
• For mocha icing, delete the milk and add cocoa and cold coffee.

GRANDMA DELLEPLAIN HONEY TWIST

Steps:

• 1. Crumble yeast in a bowl with lukewarm water to soften.
• 2. Pour scalded milk over shortening, sugar,and salt. Cool milk mixture to luckwarm , add yeast and eggs. Beat in flour to make a soft dough.
• 3. Turn out onto a floured board and knead until smooth. Place in a large greased bowl cover, and let stand to rise until double in size.
• 4. When light shape into a long roll about 1 " in diameter. Coil the roll into a greased cake pan begining at the outside edge and working into the center to cover the pan.
• 5. Brush with honey topping and let stand to rise until doubled in size. Bake at 375 degrees for 25-30 minutes. It makes one large twist

GRANDMA DELLEPLAIN FUDGE ICING

Steps:

• Cook sugar, and corn syrup and chocolate squares and milk on low to midume heat (232 degrees ) or until a small amount of syrup forms a very soft ball when dropped into cold water.
• Remove from heat, add vanilla and butter. Cool to lukewarm without stirring.
• Beat until creamy and thick enough to spread. This will cover two ( 8" ) layers top and sides.

BUTTER FROSTING

Steps:

• In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
• Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

GRANDMA DELLEPLAIN BUTTER FROSTING

Steps:

• Soften butter to room temp, and cream in remaining ingredients and continue creaming until mixture is well blended and fluffey.
• This will cover the top and sides of two ( 8" ) layer cakes.
• For LEMON FROSTING : add 1/2 teaspoon graded lemon rind and use lemon juice instead of vanilla.
• For PINEALLLE FROSTING : use 1/3 cup crushed pineapple with juice instead of cream.
• For ORANGR FROSTING : add 1 tablespoon grated orange rind and use orange juice instead of cream.