5.Favourite Caramel Frosting:
Ingredients:
3 cups sugar(divided), 3/4 cup milk, 1 egg(beaten), 1 pinch salt, 1/2 cup butter or margarine(cut up).
Method:
Sprinkle 1/2 cup sugar in a heavy saucepan, place over medium heat.Cook, stirring constantly, until sugar melts and syrup is light golden brown.Combine remaining 2-1/2 cups sugar, milk, beaten egg, and salt, stirring well.Stir in butter.Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking).Cook over medium heat, stirring frequently, until a candy thermometer registers 230 degrees(about 15 to 20 minutes).Cool 5 minutes.Beat with a wooden spoon to almost spreading consistency (about 5 minutes), and spread on cooled cake.
6.Fresh Strawberry frosting:
Ingredients:
2/3 cup Strawberries(sliced, fresh) 2 egg whites(unbeaten), 1 1/2 cup Sugar, 5 Tbsp Strawberry puree, 3/4 tsp Light corn syrup, 1/4 tsp Lemon juice.
Method:
Press strawberries through a fine wire sieve.Combine egg whites, sugar, 5 tablespoons strawberry puree, corn syrup, and lemon juice in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beating constantly with rotary egg beater, and cook 6 to 7 minutes, or until frosting will stand in peaks.Remove from boiling water and beat until thick enough to spread.Makes enough frosting to cover tops and sides of two 8-inch layers.
7.Whipped Cream Frosting With Raspberry Sauce:
Method:
Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce.
Raspberry sauce:
Thaw raspberries. Thicken by cooking with the cornstarch.Chill and serve over (or along side) cake with whipped cream.
8.Coconut Pecan Frosting:
Method:
Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over med. heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut and pecans. Beat until spreading consistency.
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