Whipped Frosting Recipe

I don't like normal frosting from a container. It's way too rich for me. But I LOVE this LIGHT, FLUFFY, MELT-IN-YOUR-MOUTH topping for a cake. I made it for my son's Mine Craft birthday and the kids licked it up. My husband said it was a little TOO light for him, but still very good. It's also great in the CENTER of two cakes. I'm in love. Makes enough to frost a 9x13 or double-layer cake.

Whipped Frosting Recipe

3/4 c milk
1 3 1/2 oz package instant pudding mix, whatever flavor you want (chocolate, vanilla, cream cheese, Oreo, etc)
1/4 c powdered sugar
1/2 tsp vanilla extract
1 8-oz container whipped topping, such as Cool Whip, softened

1. Stir milk and pudding mix together in a bowl. Stir in powdered sugar; beat with whisk for 2 minutes.
2. Gently fold in whipped topping.

Buttercream Frosting

This frosting is so white, many think it is vanilla ice cream! It is light and sweet and goes with pretty much anything! And it's easy to color. Frosts two 8" cakes or 1 sheet cake.

Buttercream Frosting

1 c butter (2 sticks), at room temperature
4 c powdered sugar
3 Tbsp heavy whipping cream*
1 1/2 tsp vanilla extract
1/8 tsp salt
1/8 tsp almond extract, optional

1. In medium bowl, beat butter and sugar on high speed for 30 seconds. Beat in cream, vanilla, salt, and almond extract for 1 minute, or until light and fluffy.

* You could also use 1-2 Tbsp milk, depending how thick you want it.

Chocolate Sour Cream Sheet Cake & Frosting

This was my first cake made from scratch and it is soooooooooo good! From the Food Nanny. I'm getting a happy sugar rush just thinking about it. :) Give it a try! Tell me what you think!

Chocolate Sour Cream Sheet Cake

2 c sugar
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c sour cream
1 c (2 sticks) butter
1/4 c unsweetened cocoa powder
1 c water

1. Preheat oven to 350 degrees. Grease a 12 x 17" jelly roll pan.
2. Stir the sugar, flour, baking soda, and salt in a large bowl of an electric mixer. Add the eggs and sour cream and beat on low speed until well-blended.
3. Melt the butter in a medium saucepan over medium heat. Add the cocoa and water, increase the heat, and bring to a boil. Remove from the heat and gradually add the hot mixture to the batting in the bowl, mixing on low speed to combine thoroughly; do not over mix.
4. Pour the batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Meanwhile, make the frosting. Remove the cake from the oven and cook in the pan for 10 minutes. Frost the cake. Serve warm or allow to cool completely.

This is the frosting that comes with the cake recipe...

Half & Half Frosting

1/2 c (1 stick) butter

1/4 c plus 2 Tbsp milk

1 tsp vanilla extract

6 c powdered sugar, sifted

2 Tbsp unsweetened cocoa powder

1. Melt butter in medium saucepan over medium heat. Add the milk and bring the mixture to a boil. Remove from the heat. Add the vanilla and powdered sugar. Beat with a wooden spoon until smooth. Add milk if necessary for desired spreading consistency.

2. Spread half the frosting on half of the cake.

3. Add the cocoa to the remaining frosting. Spread it on the other half of the cake. Sprinkle chopped walnuts or pecans, if desired.

But this is my favorite on top...

Caramel Coconut Glaze

1/4 c  (1/2 stick) butter

1/2 c firmly packed brown sugar

2 Tbsp milk

3/4 c coconut

3/4 c chopped pecans or walnuts (optional, I don't use them)

Melt the butter in a medium saucepan. Add the brown sugar and milk. Bring to a boil; boil for 1 minute. Remove from heat and add coconut and nuts, if using.