CHOCOLATE SYRUP BROWNIES WITH ICING

1 cup sugar

1 stick butter
4 large eggs
1 can chocolate syrup (I prefer Hershey's)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees.

Cream the sugar, butter, and eggs together; add the syrup and mix well.  Add the flour, salt, and baking powder mixing well.

Spray 9 x 13-inch baking pan and pour the batter evenly into the pan.  (Or use a cookie sheet with sides for thin brownies, if desired.)  Bake 25 to 30 minutes or until done.

ICING:
1 1/3 cups granulated sugar
6 tbsp milk
6 tbsp butter
1 tsp vanilla
1/2 cup semisweet chocolate chips

Combine the sugar, milk, and butter in a small saucepan and bring to a boil; boil for 1 minute.  Stir in the vanilla and chocolate chips.  Cool slightly and spread over the brownies.

the file photo

BUTTERMILK SOUR CREAM FROSTING

3/4 cup butter, softened

3/4 cup sour cream
1 1/2 tsp vanilla extract
8 cups confectioners' sugar
buttermilk to made spreading consistency

In a large mixer bowl combine the butter, sour cream and vanilla extract.  Beat on medium speed for about 30 seconds.  Gradually beat in the confectioners' sugar.  Gradually add small amounts of buttermilk until frosting reaches the desired consistency.

Use to frost and/or fill your favorite cake recipe.

Yield: 4 1/2 cups

file photo for reference

DELICIOUS COCOA FROSTING

2 cups powdered sugar

6 tbsp unsweetened baking cocoa
2 tbsp butter, softened
1 tsp vanilla extract
6 tbsp milk

Combine all ingredients in a bowl.  Beat until combined, creamy, and of spreading consistency.  Use to frost brownies or cake.

Yield: 2 cups.

Note: Add powdered sugar a dab at a time, if frosting is too thin for your use.  Add milk, a teaspoon at a time until thin enough for use, if necessary.

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EASY PENUCHE ICING

1/2 cup (1 stick) butter

1 cup brown sugar
1/4 cup milk
2 1/2 cups sifted powdered sugar

In a saucepan, melt butter; stir in brown sugar. Bring to boiling, stirring constantly. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar and milk. Place saucepan in a larger pan of cold water. Beat until of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more milk. Use to ice your favorite cake or cupcakes.

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EASY HOMEMADE CREAM CHEESE FROSTING

1 pkg (8-oz) cream cheese, softened
1 stick butter, softened
1 lb powdered sugar, sifted
1 tsp vanilla extract

Combine the cream cheese and butter until well blended. Slowly mix in the powdered sugar. When mixed in, add the vanilla flavoring and blend in well.

Spread over cooled cake.

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COOL WHIP FROSTING

My aunt shared this easy recipe with me via facebook.

CHOCOLATE BUTTERCREAM FROSTING

1/4 cup butter, softened

2 cups sifted powdered sugar

1 egg white

1/2 tsp vanilla extract

1 1/2-oz semisweet chocolate, melted

Cream butter at medium speed of electric mixer. When creamy, add the powdered sugar gradually along with the egg white, vanilla extract and chocolate. Beat until fluffy. 

Yield: Enough to frost a three-layer cake.

Beautiful cake from monasterybakery

QUICK FLUFFY FROSTING

1 1/2 cups cold milk

1 envelope Dream Whip whipped topping mix
1 pkg (4-serving size) instant pudding - flavor of choice

Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix. Beat at low speed until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes.

Keep frosted cake stored in the refrigerator.

Yield: Approximately 3 cups of frosting.

Note: File Photo

ORANGE CREAM CHEESE FROSTING

1 brick (8-oz) cream cheese

1 stick butter, softened and cut into pieces
2 cups powdered sugar
1 tsp vanilla extract
1 tsp orange juice
2 tsp grated orange peel

Combine all ingredients in mixer bowl and beat until well combined and creamy.

Use to frost cupcakes or cakes. This is especially good on carrot cake.

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LEMON GLAZE FOR BUNDT CAKES

Brighten up the taste and appearance of ordinary bundt cakes with this easy glaze.

1 cup apricot jam
3 tablespoons lemon juice
Zest from half a lemon
1 cup powdered sugar

COMBINE all ingredients in a small saucepan.

SIMMER for 1 minute.

POUR over cooled cake.

I got this recipe and photo from cake central 6 or 7 years ago.

CREAM CHEESE ICING FOR COOKIES

4-oz reduced-fat cream cheese, softened

1 tsp vanilla extract
1/2 tsp butter flavoring
3 to 3 1/2 cups powdered sugar
food coloring as desired

In a large mixing bowl beat the cream cheese, vanilla, and butter flavoring with electric mixer on medium speed until the mixture is very smooth.  Gradually beat in the powdered sugar to make icing of a spreading or piping consistency.  If desired, stir in food colorings.

Variations: Chocolate - Beat in 2 tablespoons of unsweetened cocoa powder in the first step.

Mint: Substitute a 1/2 tsp of mint extract for the butter flavoring.

Yield: About 1 1/4 cups icing or enough for approximately 5 dozen cookies.

Allow icing to dry before stacking or storing cookies.

file photo for reference only

COOKED COCOA ICING

Cooked icing may sound complicated but in reality it is very simple and quick and the taste is worth the little extra time!  This icing will remind you of fudge!

2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 tbsp corn syrup
1 tsp vanilla extract

In a medium saucepan, stir the sugar and cocoa together until blended.  Add the butter, milk, and corn syrup to the sugar mixture.  Bring to a boil over medium heat, stirring constantly.  Boil mixture 2 minutes.

Transfer hot icing into a medium-sized heat-resistant bowl and allow to cool for 5 minutes.  Add the vanilla extract.  Place the bowl into a large bowl of ice and beat about 5 minutes, or until of spreading consistency, using an electric mixer.

Use to frost cupcakes, using about a tablespoon per cupcake or frost a sheet cake or use as a filling and glaze on a layer cake.