Guest guest Posted April 17, 2001 Report Share Posted April 17, 2001 Can someone give me some tips on making a good frosting. I have a few recipes from this list, but my frosting always seems to melt causing my amateur decorating to flop. How do I get a stiffer frosting that won't 'melt' once out of the fridge? Can I actually frost and decorate the night before and refrigerate? Or do I have to do it right before the party (unrealistic since I have twins, no decorating talent, and two cakes to make). Of course I hear there are no GFCF canned frostings out there- true? Thanks in advance, Charlene Mommy to ie (6 today!), Caroline (6 today too!), and (2) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2001 Report Share Posted April 17, 2001 Ok here goes! This is the buttercream frosting recipe from 's book and I made it Saturday night in time for Easter and it was great! If anything it was too stiff so I added more rice milk to make it easier to frost. I left it overnight and it was still perfect! And the rest is in my frig to use today to make into cookies! Yum! I didn't like the color (because of the Willow Run margarine) so used food coloring. 1/2 cup CF margarine (I used 1 cube of Willow Run margarine here) 1/2 cup solid white vegetable shortening (I used Smart Balance trans fat free veg. shortening) 1 LB confectioner's sugar (grind your own if corn isn't tolerated) 1 tsp. vanilla (I used alcohol free natural vanilla) 2 Tbsp. milk substitute (I used Pacific rice milk) 2-3 Tbsp. corn syrup (if tolerated) In a mixer combine margarine, shortening and vanilla plus any other flavoring used. Beat until very smooth. Add the sugar, one cup at a time, and beat until mixed. Cover the mixer with a towel while adding the sugar - the powder will fly and make a big mess. Beat for several minutes after all sugar has been added. Beat in milk and add corn syrup to spreading consistency. If corn syrup isn't tolerated, use extra milk. If white shortening isn't tolerated uses all margarine. Or use coconut butter. BONUS: Here's the recipe for Chocolate Frosting...I haven't tried it yet. Beat together until smooth: 1/2 cup cf margarine, softened 1 cup confectioner's sugar 2/3 cup unsweetened cocoa 2 Tbsp. milk substitute (use more or less to achieve spreading consistency) Ok Charlene, happy baking and HAPPY BIRTHDAY to your sweet children! Hugs, H, mom to 3 yrs, PDD; and 23 months Quote Link to comment Share on other sites More sharing options...
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