GFCF icing recipe???????

[Guest guest]

,

here is every frosting recipe I saved on my computer- I went through all

the recipes and these are the frosting ones. Hope what you're looking

for is one of them

(LJs mom) on Long Island New York

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Chocolate frosting

1/2 cup margarine sub

1/2 cup Crisco

1 LB Confectioners sugar

1 tsp vanilla

2 TBL milk sub

2-3 TBL Corn Syrup

2/3 cup cocoa

Combine margarine, shortening and vanilla

Beat until very smooth Add cocoa

Add sugar one cup at a time and beat until mixed.

Beat for several minutes until all sugar has been added. (You may use

entire

pound or may not -- use until you have desired consistency)

Beat in milk and corn syrup to desired consistency

This frosting is great. It is like the middle of a twinky.

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I got this recipe from my MIL for a YUMMY choc glaze that

works

really well for anything. I put it on top of brownies because I have

flopped

big time making donuts.

Melt 3 Tblsp. butter or margarine & stir in 2 Tblsp. cocoa

till

dissolved. Add 1 1/2 cups confectionary sugar, 2 Tblspn. milk & 1 tsp.

vanilla. Stir until smooth. Add more milk if necessary.

It hardens within a couple minutes so I keep it in the

double-broiler and dip my brownies in it. It hardens just like a choc

glazed

donut.

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Butter Cream Non-dairy Frosting

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free.

Chocolate, vanilla, orange, any flavor depending

on taste!

1/4 cup GFCF margarine, softened

1/3 cup cocoa powder

1 teaspoon GFCF vanilla

2 cups GFCF confectioners' sugar

4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in

cocoa powder and vanilla on low. Gradually beat in

confectioners' sugar, alternating with water, until desired

thickness is achieved. If a thinner frosting is desired,

increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 1/2 cups.

ORANGE:

Omit cocoa powder, replace vanilla with orange extract. Increase

confectioners' sugar to 2 1/2 cups add 1/2

teaspoon grated orange peel. Substitute orange juice for the water.

LEMON:

Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4

teaspoon grated lemon peel. Substitute 1

tablespoon lemon juice for 1 tablespoon of the water.

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I like this recipe.1/2 cup light corn syrup 1 egg white 1/4 tsp cream of

tarter 1 tsp vanilla, in saucepan bring syrup to a boil over med heat. In

a

sm mixing bowl beat egg white and creamof tarter untill soft peaks form

beat

in vanilla gradually beat in hot syrup and continue beating for three

minutes untill stiff and shiny makes two cups. Comes out firm just make

sure

the cake is cool. F

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Filling

2 teaspoons hot water

1/4 teaspoon salt

2 cups marshmallow creme (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

Frosting

1 cup powdered sugar

1/4 cup Hershey's chocolate syrup

2 tablespoons shortening

1/2 teaspoon vanilla

dash salt

3. To make the filling, combine the hot water with the

salt in a small bowl and stir until the salt is

dissolved. Let this mixture cool.

4. Combine the marshmallow creme, shortening, powdered

sugar, and vanilla in a medium bowl and mix well with

an electric mixer on high speed until fluffy. Add the

salt mixture to the bowl and mix.

5. To make the chocolate frosting, combine all the

frosting ingredients in a medium bowl and mix well

with an electric mixer until smooth.

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Glossy Fudge Frosting

1 c. semisweet chocolate chips

2 T. butter substitute

1/3 c. Basic Sugar Syrup (recipe follows)

Melt butter substitute in pan over hot water (not boiling). Add chocolate

chips, stirring until smooth. Add Basic Sugar Syrup gradually, beating

after each addition. Remove from heat; cool to spreading consistency.

Frosts one 8 " double-layer cake or one 9x13 cake.

Basic Sugar Syrup

2 c. sugar

1 c. water

Bring to rolling boil. Boil for one minute, cool, and pour into a jar.

Store in the refrigerator. This can also be used to sweeten drinks (tea,

etc.) and in place of corn syrup in recipes.

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gfcf cooked frosting (whipped topping)

1 cup gfcf " milk " (I used a combo of Mocha Mix and Pacific Rice Milk)

6 Tbs. gfcf flour (I used rice flour)

1 cup Crisco (I used a blend of regular and butter flavored

Crisco...1/2 cup of each)

1 cup sugar

1 tsp. gfcf vanilla extract

Pour flour into a medium sized sauce pan. Using a wire wisk slowly

add " milk " , wisking as you add it.

Make sure you wisk out any lumps.

Put pan on medium heat. Constantly wisk while mixture thickens(this

only takes a minute or two). Once it is really thick take it off the

heat and cover it with a lid (this is important, otherwise it will

lump up). After it has cooled a bit, whip it with wire wisk once more

(to get out any lumps) cover with lid again, and then put it in the

fridge to finish cooling.

With an electric mixer, cream together the Crisco, sugar, and

vanilla. Beat until fluffy (scraping sides of bowl often)

Once it's fluffy, add the cooled flour and " milk " mixture. Beat with

electric blender until desired consistency. The longer you whip it,

the fluffier and more whip cream like it gets (remember to scrape

sides of bowl often while whipping it)

You can use it right away if you're using it as a whip topping. You

need to refrigerate it for about a half hour if you're using it as

frosting.

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There is a recipe for perfectly chocolate chocolate frosting on the back

that I will definetley try

1 stick margarine

2/3 cup hershey's cocoa

3 cups powdered sugar

1/3 cup milk (I'll use dairy free)

1 T vanilla extract

Melt margarine, stir in cocoa, alternately add powdered sugar and milk

beating on medium speed to spreading consistiency. Add more milk if

needed.

Stir in vanilla. (About 2 cups)

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Ok , It is my DH birthday today and I decided to bake a cake. I made

up this frosting recipe and it really was very good so I am posting

it.

1/2 cup fleishmanns unsalted marg

3 T hain safflower tub marg

3 T crisco

1 t vanilla powder

1/4 cup vanilla rice milk{I use the homemade version}

1/4 cup cornsyrup

4 1/2 cups powder sugar

Blend it all together in a kithchen aide set on med for about 2

minutes untill fluffy. F

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Here is a recipe I use for Alyssa for chocolate frosting. She loves it!

I

modified it from my original recipe and I can't even tell the difference.

For an 8 " cake:

3 Tbsp. soy butter

1/3 cup cocoa

1 1/2 cups powdered sugar

1/8 cup Silk plain soy milk

1/2 tsp. GF vanilla

Cream butter. Mix sugar and cocoa together and add alternately with milk

to

desired consistency. Add vanilla.

April

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