Mahogany Icing

[Mama Mangia]

Mahogany Icing


2 cups Powdered sugar
4 teaspoons Cocoa
1 teaspoon Vanilla
2 tablespoons Strong coffee
2 tablespoons Melted butter



Sift sugar. Combine with butter, flavoring, cocoa, and coffee. Beat until smooth.

[Mama Mangia]

White Mountain Frosting

1 1/2 cups Sugar
1/2 cup 7-Up
2 Egg whites -- room temp
1 tablespoon Light corn syrup
1/4 teaspoon Cream of tartar
1 teaspoon Vanilla

Combine all ingredients except vanilla in top of a double boiler over boiling water.
Beat on high speed with an electric mixer until stiff peaks form.
Remove from heat. Add vanilla and beat 1 minute.

[Mama Mangia]

BUTTER CREAM FROSTING

Enough for a 9-by-13-inch cake or a 2-layer cake



1/3 cup butter
4 cups powdered sugar
1/4 teaspoon salt
2 to 3 tablespoons milk
1 teaspoon vanilla extract


In a large bowl, cream the butter. Add the rest of the ingredients. Beat until smooth. If necessary, thin with a little more milk.

[Mama Mangia]

Chocolate Butter Frosting


2 tablespoons melted butter
3 tablespoons cocoa
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk


In a medium size bowl, sift powdered sugar and cocoa together. Add melted butter and 1 tablespoon milk and enough more milk to make a good spreading consistency. Spread on cooled brownies.
Nana's Tip: Try sprinkling brownies with finely chopped nuts.

[Mama Mangia]

Chocolate Blender Frosting

Put 1 cup of granulated sugar in a blender. Cover and blend on high speed for a minute. (It will start to look much like powdered sugar).

Add 3 - 1oz. squares of unsweetened chocolate - cut in small pieces - 2/3 cup of evaporated milk - 1 tsp. vanilla and a dash of salt.

Blend on high speed about 3 minutes or until spreading consistency. The blender will change sounds and you will be able to tell it is ready.

It stays very soft and delicious even after 3 - 4 days. Be sure to cover as any other cake you want to keep fresh. I spray a piece of foil lightly with a non-stick spray to keep the foil from attaching to the frosting.

[Mama Mangia]

White Chocolate Icing

1/4 pound White chocolate
3 tablespoons Flour
1 cup Milk
1 cup Sugar
1 cup Butter or margarine
1 1/2 teaspoons Vanilla

Melt chocolate in top of double boiler. Stir flour into chocolate.
Add milk a little at a time and blend well. Cook over medium heat
stirring constant ly, until very thick.
Cool completely. In a large bowl, beat sugar, butter and vanilla until light and fluffy.
Gradually add cooled chocolate mixture and beat until icing is the
consistency of whipped cream.
This will frost tops and sides of 2-9" layers.

[Mama Mangia]

Pineapple Fluff Frosting


2/3 cup Crushed pineapple -- drained
2 cups Sugar
3 Egg whites
1/4 teaspoon Light corn syrup
1/2 c. crushed pineapple, drained


Combine 2/3 cup pineapple, sugar, egg whites, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed.
Place over rapidly boiling water, beat constantly with rotary beater, and cook 7 minutes, or until frosting will stand in peaks.,
Remove from boiling water and continue beating until thick enough to spread,
about 4 minutes.
Fold in 1/2 cup pineapple, which has been dried thoroughly between paper towels.
Makes enough frosting to cover tops and sides of two 9" layers.

[Mama Mangia]

Pudding Icing

1 cup Milk
1 package Instant Pudding (Small)
1/2 cup Butter/Margarine
1/2 cup Shortening
1 cup Powdered Sugar
1/2 teaspoon Vanilla


Mix together 1 cup milk and 1 box of pudding and let stand.
Mix together butter, shortening, powdered sugar and vanilla thoroughly.
Add both mixtures together and blend well. Will ice 2 9-inch cakes.

[Mama Mangia]

Peanut Butter Frosting


2 cups powdered sugar -- sifted
1/4 cup cream
1/4 cup butter -- softened
1/2 cup peanut butter
1/4 cup Honey roasted peanut butter
1/2 teaspoon vanilla extract


Cream butter and peanut butters together.
Blend in sugar, vanilla, and enough cream to make frosting spreadable.
Beat until light and fluffy.
Makes sufficient to cover top of a 9" x 13" cake or two dozen cupcakes.

[Mama Mangia]

Mocha Fudge Icing

6 tablespoons milk
1 tablespoon instant coffee powder
1 1/2 pounds powdered sugar -- (6 cups)
approximately
3/4 cup unsweetened cocoa powder -- see note
3/4 cup shortening

Heat milk in a glass measuring cup in the microwave or in a small pot on
the stovetop until warm. Stir in coffee powder; let coffee dissolve
. Pour sugar into large bowl of an electric mixer.
Stir in cocoa powder until well blended.
Pour in milk; beat on low speed until sugar is moistened.
Gradually add shortening, beating on medium speed.
When all shortening is incorporated, turn speed to high and beat
3 to 4 minutes longer.
If necessary, add more sugar to thicken icing.
Add more milk or water if icing is too thick.
Yield: Enough to fill and frost two 9-inch layers.