ISO: Your most awsome frosting recipe for a chocolate cake.
July 12th, 2012 | 
Author: Hi Folks,
I need a fabulous frosting for a great chocolate cake. I’d rather it were NOT chocolate flavoured but anything else goes. What do you think of a brown sugar frosting? It’s for a single layer cake – 9 x13″. I’m not quite sure how much frosting I’ll need. Can someone help with that, please? This is for a Saturday lunch but I’ll welcome it anytime. It just needs to be awesome! Thanks so much.
Posted in * Recipe Requests
How about a peanut butter frosting or a 7-minute frosting?
Here’s a 7-minute one (Fluffy White Frosting), from Godiva for their Devil’s Food Cake, which I’ve made many times. (I use a dark chocolate ganache for the cake instead of the white frosting), but I’ve heard good reviews on the frosting):
http://www.godiva.com/recipes/recipe.aspx?id=518
Two more ideas: Whipped Cream Frosting and Caramel Frosting:
Caramel Frosting:
http://allrecipes.com/recipe/caramel-frosting-iv/
Whipped Cream Frosting:
http://allrecipes.com/recipe/whipped-cream-frosting-2/detail.aspx?event8=1&prop24=SR_Title&e11=whipped%20cream%20frosting&e8=Quick%20Search&event10=1&e7=Recipe
I think the following recipe is the one that I used quite a while ago.
COCONUT PECAN FROSTING
1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla
Cook and stir over medium heat until thickened (about 12 minutes). Add 1 1/2 c. Baker’s Angel Flake coconut and 1 cup chopped pecans. Cool until thick enough to spread. Makes 2 1/2 cups frosting.
Prepare a boxed German chocolate cake mix. Put 1/2 of this on first layer. Top with second layer. Put remaining frosting on top. Delicious!
My first thought was peanut butter and my second idea was caramel.
I had a great peanut butter frosting recipe but can’t find it now.
I haven’t made this for a long time but if I remember correctly, it is very good.
I can’t remember who gave it to me.
Caramel Frosting
1 c butter
2 c sugar
1 c evaporated milk
1 tsp vanilla
In a heavy saucepan, melt butter.
Add the sugar and evaporated milk.
Over medium heat, cook and stir constantly.
Continue cooking until the candy thermometer reaches soft ball stage (224 degrees).
Remove from heat and pour vanilla on top, but do not stir.
Allow mixture to cool for 10 minuites, then use an electric mixer and beat on meidum speed for about 10 minutes.
Immediately spread on a cooled cake.
Makes enough for 1 2-layer cake.
This is the one my mom used for her Ambassador Chocolate Cake She also has a nice chocolate mocha one. Simple Butter Icing
1/2 cup vegetable shortening 1/2 cup real butter
icing sugar
1 teaspoon vanilla Beat the shortening and butter together until creamy. Add the icing sugar in small amounts until you get it to the consistency you want. Fold in vanilla.
Conventional Royal Frosting
I use this one at Christmas time for “fancy” baking
2 egg whites
1 Tbs. fresh lemon juice
1 lb. icing sugar
Beat egg whites with the lemon juice until they are the consistency of cream. Beat in the sugar a little at a time. Continue beating, making sure to scrape the sides of the bowl occasionally, until the icing is smooth and shiny.
The icing will be very stiff. Cover the bowl with a damp cloth if you do not plan on icing the cake immediately.
Marian, What kind of icing did you end up making???? Some of these sound really good!
I was going to post my caramel recipe, but it’s the same one that Meryl posted, except I don’t add the salt. I can truthfully tell you, I could just make it and eat the whole bowl. I know it’s too late for your event, but if you haven’t tried it, please do. It’s creamy and buttery and delicious.
Can you tell I really like that frosting? LOL!
Thanks to everyone who replied. I apologise for the too long reply, but I was having computer trouble and then I couldn’t get into the site for some weird reason.
I did end up going with a peanut butter frosting by Ina Garten. Yummers! I will definitely be keeping all these recipes for future use. Thank you so much for your assistance.