Amish Cake Frosting Recipes

"AMISH" CAKE FROSTING / ICING

Steps:

• Beat cream cheese, sugar, vanilla& salt until fluffy.
• Fold in Cool Whip.

AMISH CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
• Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
• Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
• Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.

AMISH BANANA NUT CAKE WITH PENUCHE FROSTING

Steps:

• For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
• Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
• Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
• Wait 10 minutes to remove from pan.
• Let cool completely before frosting.
• For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
• Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
• Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
• Frost the cake between the layers, top, then sides.

CHERRY AMISH FRIENDSHIP BREAD CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners.
• In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
• In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.