The December 1987 issue of Gourmet magazine included an article by
Barbara Kafka called “Great American Cakes”. From this marvelous
piece, we present to you some classic frosting recipes:

Chocolate Frosting

“This may not be the fanciest frosting around, but it is the one I remember
from my childhood and still like best. You can make mocha frosting by adding instant coffee to the milk while it is scalding. Either way, it is easy.”

1 stick (1/2 cup) unsalted butter, cut into pieces
8 ounces unsweetened chocolate, chopped coarse
3 cups confectioner's sugar
2/3 cup milk [scalded]
1/2 teaspoon coarse kosher salt
1 teaspoon vanilla extract

In the top of a double boiler set over barely simmering water melt the
butter with the chocolate, stirring until the mixture is smooth, and let the
mixture cool. Into a large bowl sift the confectioner's sugar and with an
electric mixer beat in the milk, scalded, with salt and vanilla, beating until
the mixture is smooth. Add the chocolate mixture and beat the frosting
until it is smooth. Set the bowl in a larger bowl of ice and cold water and
beat the frosting until it is of spreading consistency, or, alternatively,
chill it, covered, for 30 minutes to 1 hour, or until it is of spreading
consistency. Makes about 2 1/2 cups, or enough to fill and frost
two 8- or 9-inch layer cakes.

Seven-Minute Frosting

“This makes a marshmallowy, bright white frosting that sets up hard if left
exposed for 30 minutes. If you prefer a white frosting that remains soft and
fluffy - my favorite - make the White Mountain variation instead.”

1 1/2 cups sugar
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

In the top of a double boiler beat together sugar, egg whites, cream of
tartar, and 1/2 cup water with a hand-held electric mixer, set the mixture
over boiling water, and beat it at high speed for 6 to 7 minutes, or until it
holds stiff, shiny peaks. Remove the top of the double boiler from the
heat, beat in the vanilla, and beat the frosting until it is cooled to warm.
Use the frosting immediately. Makes enough to fill and frost two or
three 8- or 9-inch layers or to frost a 10-inch tube cake.

White Mountain Frosting

1 1/2 cups sugar
1/4 teaspoon cream of tartar
2 large egg whites, room temperature
1 teaspoon vanilla extract

Onto a sheet of wax paper sift together sugar and cream of tartar and in a
small saucepan combine the sugar mixture with 1/2 cup water. Bring the
mixture to a boil over high heat, stirring until the sugar is dissolved, and
boil it, covered, for 2 minutes. minutes. While the sugar syrup is boiling,
in the large bowl of an electric mixer beat the whites until they are frothy.
Boil the syrup, uncovered, until it reaches the soft-ball stage (240 degrees
F. on a candy thermometer).
While the syrup is getting to the soft-ball stage, beat the whites at moderate speed until they just hold stiff peaks. Add the hot syrup to the whites in a slow stream, beating constantly, and beat frosting at high speed until it is
cooled and holds stiff glossy peaks. Beat in the vanilla and 1/4 cup boiling
water and beat the frosting until it is cooled to room temperature. Makes
enough to frost two or three 8- or 9-inch layers or a 10-inch tube cake.

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“American buttercream is different from the elegant icings on bakery cakes,
but it is much easier to make and also tastes delicious. Buttercream can be
flavored in endless ways; I have suggested just a few of them here.”

Egg Safety Information

Chocolate Buttercream

1 stick (1/2 cup) unsalted butter, softened
4 cups sifted confectioner's sugar
1 large egg
6 ounces fine-quality bittersweet or
semisweet chocolate, melted, cooled
2 teaspoons vanilla extract
1/4 cup heavy cream

In a bowl with an electric mixer cream the butter, add the confectioner's
sugar, 1/4 cup at a time, beating well after each addition, and beat in the
egg, chocolate and vanilla, beating until the buttercream is smooth. Set the
bowl in a large bowl of 110-degree F. water and let the buttercream stand,
stirring occasionally, for 15 minutes. Chill the buttercream, covered, for 30
minutes to 1 hour, or until it is of spreading consistency, and beat in the
cream. Makes enough to fill and frost two 8- or 9-inch layers. Use 1 1/2
times the recipe for three 9-inch layers.

Coffee Buttercream

1 stick (1/2 cup) unsalted butter, softened
4 cups sifted confectioner's sugar
1 large egg
4 teaspoons instant espresso powder
1 1/2 tablespoons strong black coffee

In a bowl with an electric mixer cream the butter, add the confectioner's
sugar, 1/4 cup at a time, beating well after each addition, and beat in the
egg. In a small bowl dissolve the espresso in the coffee and beat the mix-
ture into the buttercream, beating until the buttercream is smooth. Set the
bowl in a large bowl of 110-degree F. water and let the buttercream stand,
stirring occasionally, for 15 minutes. Chill the buttercream, covered, for 30
minutes to 1 hour, or until it is of spreading consistency, and beat it well
before spreading it. Makes enough to fill and frost two 8- or 9-inch layers.
Use 1 1/2 times the recipe for three 9-inch layers.

Orange Buttercream

1 stick (1/2 cup) unsalted butter, softened
4 cups sifted confectioner's sugar
1 large egg
2 tablespoons orange-flavored liqueur
1 tablespoon finely grated orange zest

In a bowl with an electric mixer cream the butter, add the confectioner's sugar, 1/4 cup at a time, beating well after each addition, and beat in the
egg, the liqueur and the zest, beating until the buttercream is smooth. Set
the bowl in a large bowl of 110-degree F. [lukewarm] water and let the
buttercream stand, stirring occasionally, for 15 minutes.
Chill the buttercream, covered, for 30 minutes to 1 hour, or until it is of
spreading consistency, and beat it well before spreading it. Makes enough
to fill and frost two 8- or 9-inch layers. Use 1 1/2 times the recipe for
three 9-inch layers.