In a small saucepan melt peanut butter and butter or margarine. Remove from heat; stir in powdered sugar and vanilla. Stir in milk. Add more milk, if necessary, till of spreading consistency. Makes about 1/2 cup.
3 cups unsifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine or butter, cut-up
1/3 cup boiling water
1 tsp. vanilla
In a large mixing bowl stir together sugar and cocoa powder. Add the margarine or butter, boilng water, and vanilla. Beat with an electric mixer on low speed till combined. Beat for 1 minute on medium speed. Cool for 20 to 30 minutes or till frosting is of spreading consistency. Frost tops and sides of two 8 or 9 inch cake layers.
3 cups unsifted powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine or butter, cut-up
1/4 cup boiling water
1 Tbsp. flavored liqueur such as hazelnut, creme de cacao, coffee, armaretto, cherry, or raspberry
In a large mixing bowl stir together sugar and cocoa powder. Add the margarine or butter, boilng water, and liqueur. Beat with an electric mixer on low speed till combined. Beat for 1 minute on medium speed. Cool for 20 to 30 minutes or till frosting is of spreading consistency. Frost tops and sides of two 8 or 9 inch cake layers.
1/2 of a 3-oz package of cream cheese, softened
1/2 tsp. vanilla
1 cup unsifted powdered sugar
1 to 2 Tbsp. milk
In a small mixing bowl combine cream cheese and vanilla; beat with an electric mixer on medium speed till light and fluffy. Gradually beat in powdered sugar. Beat in enough milk to make frosting of spreading consistency. Makes about 1/2 cup frosting.
1 cup unsifted powdered sugar
1 Tbsp. orange juice
In a small mixing bowl, stir together the powdered sugar and enough orange juice to make of drizzling consistency.
1/3 cup sifted powdered sugar
1/4 tsp vanilla
1 to 2 Tbsp. milk
Combine sugar and vanilla. Add enough milk till icing is of dizzling consistency.
2 tsp. cold water
1/4 tsp. unflavored gelatin
1/2 cup whipped cream
1 Tbsp. sugar
In a 1 cup glass measuring cup combine cold water and gelatin. Let stand 2 minutes. In a small saucepan bring about 2 inches water to boiling. Place measuring cup in saucepan of boiling water. Heat and stir about 1 minute or till gelatin is completely dissolved. Remove. In a bowl beat whipping cream and sugar with an electric mixer on medium speed while gradually drizzling the gelatin over the cream mixture. Continue beating till stiff peaks form. Makes 1 cup frosting.
2 tsp. cold water
1/4 tsp. unflavored gelatin
1/2 cup whipped cream
4 tsp. sugar
1 Tbsp. unsweetened cocoa powder
In a 1 cup glass measuring cup combine cold water and gelatin. Let stand 2 minutes. In a small saucepan bring about 2 inches water to boiling. Place measuring cup in saucepan of boiling water. Heat and stir about 1 minute or till gelatin is completely dissolved. Remove. In a bowl beat whipping cream, sugar, and cocoa powder with an electric mixer on medium speed while gradually drizzling the gelatin over the cream mixture. Continue beating till stiff peaks form. Makes 1 cup frosting.
2 tsp. cold water
1/4 tsp. unflavored gelatin
1/2 cup whipped cream
1 Tbsp. sugar
2 Tbsp. raspberry liqueur or seedless raspberry jam
Few drops of red food coloring (optional)
In a 1 cup glass measuring cup combine cold water and gelatin. Let stand 2 minutes. In a small saucepan bring about 2 inches water to boiling. Place measuring cup in saucepan of boiling water. Heat and stir about 1 minute or till gelatin is completely dissolved. Remove. In a bowl beat whipping cream, sugar, and raspberry liqueur or jam with an electric mixer on medium speed while gradually drizzling the gelatin over the cream mixture. Continue beating till stiff peaks form. Makes 1 cup frosting.
1/2 cup shifted powdered sugar
1 Tbsp. unsweetened cocoa powder
2 tsp. orange juice
1/4 tsp. vanilla
In a small bowl combine powdered sugar, cocoa powder, orange juice, and vanilla. Stir in additional orange juice till of drizzling consistency. Makes about 2 tablespoons.
1/2 cup shifted powdered sugar
1 tsp. orange juice
1/4 tsp. vanilla
In a small bowl combine powdered sugar, orange juice, and vanilla. Stir in additional orange juice till of drizzling consistency. Makes about 2 tablespoons.
3 Tbsp. butter or margarine, softened
1 cup powdered sugar
1/4 cup cocoa powder
3 Tbsp. milk
1/4 tsp. maple extract (optional)
In a small mixer bowl, beat butter or margarine. Add powdered sugar and cocoa powder alternately with milk and maple extract, if desired, beating to spreading consistency. 1 cup frosting.
3 Tbsp. margarine or butter
2 Tbsp. unsweetened cocoa powder
2 Tbsp. milk
1 1/2 cup sifted powdered sugar
1/2 tsp. vanilla
In a saucepan cook margarine or butter, cocoa powder, and milk till mixture comes to a boil. Remove from heat. Stir in powdered sugar and vanilla till smooth. Makes 2/3 cup.
2/3 cup margarine or butter
4 cups sifted powdered sugar
2 Tbsp. milk
2 Tbsp. lemon juice or orange juice
1 tsp. vanilla
In a large mixer bowl beat margarine or butter with an electric mixer on medium speed 30 seconds to soften. Gradually add powdered sugar, beating well. Beat in milk, lemon juice or orange juice, and vanilla. Frosting will be thick but easy to pipe. To tint frosting, stir in food coloring for desired color. To use more than one color, divide frosting into small bowls; stir a different color into each bowl. Makes 2 cups.
