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Frostings You Can Make In A Flash

Posted By Tipnut On April 2, 2009 @ 6:13 am In Recipes | 4 Comments

How many times have you wished you could find a quick way to make luscious frostings? Just follow these recipes and you’ll turn out the creamiest frostings in the twinkling of an eye.

Chocolate Frosting With Nuts

Chocolate Frosting With Nuts

Magic Chocolate Frosting

Imagine! Only 10 minutes, no beating, yet the perfect chocolate frosting with a rich “fudgy” taste. Makes 1 1/2 cups, or enough for top and sides of two 8-inch layers.

1 1/3 cups Eagle Brand Sweetened Condensed Milk
1 tablespoon water
1/8 teaspoon salt
2 squares (2 oz.) unsweetened chocolate
1/2 teaspoon vanilla extract

  • Put Eagle Brand Sweetened Condensed Milk, water and salt in top of double boiler. Mix well. Add chocolate.
  • Cook over rapidly boiling water, stirring often, until thick, about 10 minutes.
  • Remove from heat. Cool. Stir in vanilla.
  • Spread on cooled cake.

Mocha Pecan

Coffee and chocolate blended to perfection. Makes 1 1/2 cups, or enough for top and sides of two 8-inch layers or about 1 dozen cupcakes.

  • Proceed as for Magic Chocolate Frosting, using strong black coffee for water.
  • If using Borden’s Instant Coffee, dissolve 1 teaspoon in 1 tablespoon lukewarm water. Cool. Spread on cooled cake. Garnish with pecans.

Chocolate Peppermint

Like peppermint? You’ll love this frosting with the added surprise of marshmallows. Makes 1 1/2 cups, or enough for top and sides of two 8-inch layers.

  • Proceed as for Magic Chocolate Frosting, omitting water and vanilla and adding 8 marshmallows, quartered. Stir until they begin to melt. Stir in 2 drops oil of peppermint. Cool. Spread on cooled cake.

Chocolate Orange

A simple variation of Magic Chocolate Frosting with the added zest of orange. Makes 1 1/2 cups, or enough for top and sides of two 8-inch layers.

  • Proceed as for Magic Chocolate Frosting, using orange juice for water and adding 1 tablespoon orange rind. Omit vanilla. Cool. Spread on cooled cake. Garnish cake with chopped orange peel, if desired.

Peanut Butter

Eagle Brand and peanut butter were “made for each other.” And when you see how easy this glorious frosting is, you’ll agree. Makes about 1 1/3 cups, or enough for top and sides of two 8-inch layers.

1 1/3 cups Eagle Brand Sweetened Condensed Milk
3 tablespoons cream style peanut butter

  • Gradually stir Eagle Brand Sweetened Condensed Milk into peanut butter in top of double boiler; mix well.
  • Cook over rapidly boiling water, stirring constantly, until thick, about 15 minutes.
  • Cool. Spread on cooled cake.

Peanut Butter Coconut

A super-glorious variation of Peanut Butter Frosting. Star this one for festive occasions. Makes 1 2/3 cups, or enough for top and sides of two 8-inch layers.

  • Proceed as for Peanut Butter Frosting, adding 3/4 cup shredded coconut after mixture has thickened. Cool. Spread on cooled cake.

Fruit Cream Filling

In a hurry…but want something elegant? Spread this filling between layers of cake…sprinkle top with confectioners’ sugar. Sure to rate raves! Makes 1 1/4 cups.

2/3 cup Eagle Brand Sweetened Condensed Milk
2 tablespoons lemon juice
1/2 cup fruit*

  • Combine Eagle Brand Sweetened Condensed Milk and lemon juice. Stir until mixture thickens.
  • Fold in fruit.
  • Spread between 2 cooled cake layers. Dust top of cake with sifted confectioners’ sugar.

*Fresh raspberries, sliced fresh strawberries, or drained crush fresh peaches, crushed pineapple, or prune or apricot puree may be used.

Baked Mocha Nut

A baked-on frosting that’s different…yet wonderful! Makes 1 cup, or enough for top of an 8-inch or 9-inch square.

1 square (1 oz.) unsweetened chocolate
2/3 cup Eagle Brand Sweetened Condensed Milk
1 teaspoon water
2 teaspoons Borden’s Instant Coffee
1/2 cup coarsely chopped nuts

  • Put chocolate, sweetened condensed milk, water and instant coffee in top of double boiler. Cook over rapidly boiling water, stirring frequently, until thick, about 10 minutes. Remove from heat.
  • Stir in nuts. Spread on top of baked 8″ or 9″ cake. Bake in moderately hot oven (400°F.) until lightly browned and set, about 10 minutes. Remove from oven.
  • Let set 10 minutes before removing from pan. Turn out on rack and cool before serving.

Lemon Butter

A velvety-rich, tangy frosting. Wonderful for spice or devil’s food cake. Makes 2 cups, or enough for top and sides of two 8-inch layers.

4 tablespoons butter
2/3 cup Eagle Brand Sweetened Condensed Milk
1 1/2 teaspoons grated lemon rind
3 1/2 cups sifted confectioners’ sugar
1 to 2 tablespoons lemon juice

  • Cream butter. Gradually stir in 1/4 cup Eagle Brand Sweetened Condensed Milk.
  • Add lemon rind, mixing well.
  • Add sugar gradually alternating with remaining Eagle Brand Sweetened Condensed Milk, beating until smooth. Add 1 to 2 tablespoons lemon juice and beat well.
  • Spread on cooled cake.

Source: Borden’s Eagle Brand 70 Magic Recipes (Vintage Booklet–date approx. 1950’s)


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