Snowball Frosting Recipes

SNOWBALLS

Steps:

• 1. Create the filling: Mix 1/4 cup of softened butter, 1 tsp of vanilla extract, 1 cup of sugar, walnuts, and crushed pineapple (well-drained).
• 2. Stack each snowball 4 wafers-high putting filling in between.
• 3. Mix the frosting: Prepare 2 boxes of Dream Whip according to directions on the box and add in 1/4 cup sugar and 1 tsp vanilla extract. You may need less frosting given that vanilla wafers are made so small these days (they were a lot bigger when I first made this recipe 55 yrs. ago!).
• 4. Spread the frosting generously over each snowball. Roll them in coconut. Crown with a cherry on top. Refrigerate for 24 hrs. Then, they can be frozen.

SNOWMAN SNOWBALL CAKE

Steps:

• For the Cake:.
• Hand mix the cocoa, eggs, water and oil in a bowl,.
• Pour some of the batter into a large sized (8") baking bowl and the remaining into a medium (5") baking bowl.
• Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl.
• After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting.
• For the Frosting:.
• In a stand mixer, mix butter.
• Add the marshmallow cream; mix again.
• Add the powdered sugar, mix again.
• For the Assembly:.
• Place the larger cake upside down on a cake stand; this is the bottom base of the snowman.
• Cover with the marshmallow frosting.
• Cover the smaller cake (the snowman's head) with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn't slide off.
• Cover the snowman with coconut flakes.
• Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes.
• Add the chewing candy on the face, forming the nose.
• Add the mini chocolate balls, forming the mouth.
• Place the sweet & tart chews on the body, forming the buttons.
• And wrap the strawberry sour belts around the neck, forming the scarf.

SNOWBALL CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
• Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
• Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

PINK COCONUT SNOWBALL CAKES

Steps:

• Make the cupcakes:.
• Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
• Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
• Beat in eggs, one at a time.
• Beat well.
• Sift flour with baking powder and soda.
• Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
• Repeat, beginning and ending with flour mixture. Scrap well after each addition.
• Fold in coconut.
• Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
• Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
• Make the frosting:.
• Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
• To make the snowballs:.
• When cupcakes are cool, freeze them on parchment paper about 20 minutes.
• Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
• Freeze on parchment again for at least 30 minutes, up to 1 day.
• Spread a second, thick, even layer of frosting all over them.
• Sprinkle generously with coconut, about 1/4 cup per snowball.