Waldorf Astoria Frosting Recipes

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING

Steps:

• Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9x2 inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper.
• Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I do and just stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it's very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed.
• Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it.
• Now, dump the cake batter into the pans, dividing evenly.
• Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if overcooked.
• Make the frosting. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until smooth. Whisk in salt and remaining milk. Turn heat to medium and cook, whisking constantly, until mixture is thick and creamy. Let it cool completely.
• Using your electric mixer, beat butter and granulated sugar until fluffy. Beat in the vanilla. Beat in the thoroughly cooled flour mixture. Beat and beat until the icing is fluffy and no longer grainy (this may take a while, depending on how powerful your mixer is). For this recipe, I recommend using a stand mixer.
• Cover cake with frosting. If your cake domes, you can trim off the domes and crumble them for garnish.

RED WALDORF CAKE

Steps:

• Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan. Set pan(s) aside. In a small bowl stir together cocoa powder and food coloring; set aside. In another small bowl stir together flour and salt; set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla to shortening; beat until well combined. Add eggs 1 at a time, beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into prepared pan(s).
• Bake for 30 to 35 minutes for round pans, about 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or, place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Creamy Frosting. Cover and store in the refrigerator for up to 3 days. Makes 12 servings. Creamy Frosting
• In medium saucepan whisk milk into flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat softened butter, sugar, and vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time, beating on low speed after each addition until smooth.

WALDORF ASTORIA CAKE FROSTING

Steps:

• In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.

WALDORF ASTORIA RED CAKE

Steps:

• Cream together the shortening, sugar, and eggs.
• Make a paste with food coloring and cocoa. Add to shortening mixture.
• Add salt and buttermilk to mixture.
• Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
• Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
• To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool.
• Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.
• Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

WALDORF ASTORIA FROSTING

Steps:

• Combine milk and flour in saucepan; mix well.
• Cook until thick, stirring constantly.
• Cool.
• Cream remaining ingredients in bowl till light and fluffy.
• Add milk mixture. Beat until fluffy.
• Frost cooled cake.
• Enough frosting for 2 layers.

WALDORF ASTORIA RED CAKE & WALDORF ICING

Steps:

• 1. "WALDORF ASTORIA RED CAKE" Cream shortening, sugar and eggs.
• 2. Make a paste of cocoa and cake coloring and add to mixture.
• 3. Add vanilla and buttermilk alternately with flour and salt, beating after each addition.
• 4. Mix soda and vinegar and blend into mixture.
• 5. Bake 25 to 35 minutes at 350 degrees.
• 6. "WALDORF ICING" Cook milk and flour until thick, let cool.
• 7. Cream well, butter and sugar, beat until butter turns white.
• 8. Add vanilla and cool mixture.
• 9. Beat till fluffy like whipped cream.

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)

Steps:

• Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9×2 inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper. Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I did and stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it's very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed. Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Now, dump the cake batter into the pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if overcooked. Make the frosting. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until smooth. Whisk in salt and remaining milk. Turn heat to medium and cook, whisking constantly, until mixture is thick and creamy. Let it cool completely. Using your electric mixer, beat butter and granulated sugar until fluffy. Beat in the vanilla. Beat in the thoroughly cooled flour mixture. Beat and beat until the icing is fluffy and no longer grainy (this may take a while, depending on how good your mixer is). For this recipe, I recommend using a stand mixer. Cover cake with frosting.