April 12, 2024
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April 12, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Cakes are special but it’s the frosting on top that is seen almost immediately. Whether you choose to pipe it on in a decorative pattern or just spread it on with a knife, it should be fantastic looking but yet easy to prepare. Here are some of my favorites.

Decorative Frosting

1¼ cups Crisco

3¾ cups confectioner’s sugar

3 Tbl. water

1 tsp. vanilla

Beat all ingredients together for 10 minutes. You can add food coloring or just use as natural white. Can be frozen and used when needed.

Coffee Cream Icing

½ cup margarine

3 cups confectioner’s sugar

5 tablespoons instant coffee undiluted

4 tsps. cocoa

4 Tbl. light cream or milk (use parve if needed)

½ tsp. vanilla

Cream margarine; beat in sugar; slowly add in the rest of the ingredients. Beat until smooth and spreadable.

Buttercream Frosting

½ cup margarine

1/3 cup light corn syrup

¼ tsp. salt

1 tsp. flavoring (rum, almond, lemon)

2 Tbl. milk or parve cream

1 lb. confectioner’s sugar

Cream butter, corn syrup, and salt. Add flavoring (1 tsp. or more, to taste)

Add sugar and milk alternately, beating well after each addition.

Chocolate Frosting

6 tablespoons margarine

1/3 cup cocoa for light flavor

½ cup for medium flavor

¾ cup for dark flavor

1/3 cup milk (or pareve alternative)

1 tsp. vanilla

Cream margarine in a small bowl. Add cocoa and confectioner’s sugar alternately with milk. Beat to spreading consistency (adding tablespoon of milk may be needed). Blend in vanilla.

And you are ready to frost.

By Gail Hochman

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