About 30 years ago, I took cake decorating classes. I learned to make one of the best cake frostings. I loved it. At the time, Dave was probably the most popular guy at work because once a week I had class. I had to bake a cake to take to class and then decorate it in class. The next day, Dave would take the cake to work.
I know I am going down memory lane a bit, but what made me think about the cake decorating was I came across my cake frosting recipe. This recipe is approximately 35 to 40 years old, but you know what they say "oldie but goody".
DECORATOR’S BUTTERCREAM FROSTING
1 stick margarine (allow margarine to soften before mixing)
1/2 cup Crisco (shortening)
1 box 10X powder sugar
1 teaspoon butter flavoring
1 teaspoon vanilla
2 tablespoons milk
With your mixer on the low speed, mix the margarine and Crisco until smooth. Slowly blend in the other ingredients. Then beat at high speed until fluffy. Chill before using cake frosting for decorating. The frosting may be thinned slightly with milk to frost cake.
COCONUT FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 tsp. vanilla
1 1/2 cup coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, butter or margarine, and vanilla in saucepan. Cook over medium heat, stirring constantly, about 12 minutes, or until mixture thickens. Remove from heat. Add coconut and pecans. Beat until cold and of spreading consistency. Yield 2 1/2 cups.
LAPLANDER FROSTING
1 egg
1 cup sugar
2 squares semisweet chocolate, chopped fine
2 tbsp. butter
2 tbsp. milk
1/2 tsp. vanilla
In a saucepan, beat egg with fork; add sugar, chocolate, butter, milk and vanilla. Mix well. Cook over low heat until mixture comes to a gentle bubbling action. Stir constantly until of spreading consistency. Spread frosting over layer cake. Yield: 1 layer cake.
