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In this video, Betty demonstrates how to make her easy and fantastic Buttercream Frosting. This will be demonstrated as a frosting for cookies, but it is appropriate for cakes, cupcakes, cookies, muffins, doughnuts, and just about anything you like spread with a sweet and delicious topping! Ingredients: 16 oz. package confectioners sugar ½ cup butter, softened 3 tablespoons milk 2 teaspoons vanilla extract Use an electric mixer on low speed to beat 16 oz. confectioners sugar, ½ cup butter, 3 tablespoons milk, and 2 teaspoons vanilla until well blended and smooth. If the frosting is too thick, add a small amount of milk. If it is not thick enough, add more confectioners sugar. When it is of spreading consistency, it is ready to use. You may refrigerate it until later. When you remove it from the refrigerator, let it stand until it reaches room temperature for easiest handling. This recipe will make approximately 2 ½ cups of frosting.

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It's easy to make your own frosting for cakes, brownies, and other desserts! Learn not only how to make frosting, but how to use flavoring, as well as how to change consistency and color.

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Xanthe Milton teaches four different icing techniques for cupcakes. Xanthe's book Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl is out on March 4th 2010. Find out more: www.cookiegirl.co.uk

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Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from Saysa and more videos in the Cakes category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Ever wonder how the pros get their cakes to look so pretty? Here's how. To complete this How-To you will need: A cooled-down cake A serrated knife A platter Strips of wax paper Frosting An offset spatula or table knife A spoon A wooden skewer (optional) (optional) Step 1: Slice off the top Slice off the top of your cake, if dome-shaped. The serrated knife will make a uniform, flat surface for your frosting. Step 2: Add a tiny bit of frosting to the platter Add a tiny bit of frosting to the center of the platter. This will keep your cake from moving as you frost. Step 3: Add the wax paper Line the edges of the platter with the strips of wax paper. The cake will hold them in place. Step 4: Set your cake on the platter Set your cake on the platter. Step 5: Frost the top, then the sides Frost the top, then the sides. Use an offset spatula or table knife to distribute the frosting evenly, and repeat this step if you have more than one layer. Tip: If the temperature in the kitchen is hot -- and the frosting gets runny -- place the cake in the freezer for a few minutes, then continue frosting. Step 6: Add the finishing touches Add the finishing <b>...</b>

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In this video, Betty demonstrates how to make All-Purpose Chocolate Frosting. This frosting is easy to make and can be used on cake, cupcakes, cookies, doughnuts—any sweet treat! Ingredients: 2 ounces unsweetened chocolate 2 teaspoons light Karo syrup 2 teaspoons vanilla extract 3 tablespooons butter, softened to room temperature 1 ½ cups confectioner's sugar (powdered sugar or icing sugar) 3 tablespoons milk In a double boiler or small saucepan, melt 2 ounces of unsweetened chocolate over low to medium heat, stirring constantly. Remove from heat and let cool. When melted chocolate has cooled, place it in a large mixing bowl, along with 2 teaspoons light Karo syrup, 2 teaspoons vanilla, 3 tablespoons softened butter, 1 ½ cups confectioner's sugar, and 3 tablespoons milk. Beat with an electric mixer until smooth and creamy. Immediately spread over cake. mmm ... delicious! I will have a special cake for this frosting tomorrow! --Betty 

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Making frosting flowers requires a piping bag with a rose tip, parchment paper and butter cream. Decorate a wedding cake in frosting flowers with tips from a professional pastry chef in this free video on icing decorations. Expert: Angela Jiles Contact: www.bluenotebakery.com Bio: Angela Jiles is a professional pastry chef and graduate of Johnson and Wales University. Filmmaker: Gina Miller-Britton

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Demonstration of how to frost a cupcake, from the opening day of Cupcake Royale on Capitol Hill in Seattle. www.eatallaboutit.com Unfortunately, this frosting recipe is not available to share because it is Cupcake Royale's proprietary recipe and the frosting was provided for the demonstration by the bakery.

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Visit my blog at www.overthekitchencounter.com for more ideas on cooking and crafts. "Here is the wonderful, fluffy frosting that reminds me of marshmallows. I use this on my Mocha Spice Cake (see video) but you can use it on any cake. It makes a generous amount for filling and covering a 2-layer cake...and enough to lick the bowl! You will need to use a double-boiler to cook the frosting, but a heavy bowl set over a pan of water will work as well." Seven Minute Frosting 2 egg whites 1-1/2 cup sugar dash salt 1/3 cup water 2 tsp light corn syrup 1 tsp vanilla

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Frosting. A poem about autumn changing to winter, keeping warm, and my recurring thoughts of a spouse while baking cakes. This depression era recipe goes well with angel food cake. Seven Minute Frosting 1/4 cup Butter (Not Margarine or Vegetable Spread! Use Real Butter!) 1 Egg 1/2 tsp. Vanilla 1/4 tsp. Salt 1/4 Cup Cold Water (Ice water without the Ice works best.) 1/4 Cup Flour 1 lb. Powdered Sugar Cream first 5 ingredients. Add the flour and powdered sugar. Beat for 7 minutes on high. Read more rebelwithafrog.blogspot.com

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Originally aired as part of the "Fairy Princess Party" episode (Episode SH0810H) on the Food Network, July, 14th, 2007. Ingredients: • 2 (16-ounce) cans creamy white frosting (recommended: Betty Crocker) • 2 drops red food coloring • 1/4 teaspoon raspberry extract • 4 drops yellow food coloring • 1/4 teaspoon lemon extract • 4 drops green food coloring • 1/4 teaspoon mint extract • 1/4 teaspoon almond extract • 1 dozen unfrosted vanilla cupcakes • 1 dozen unfrosted cupcakes, chocolate and or vanilla • Edible and candy flowers, for decoration • Candy rainbow sprinkles, for decoration Divide frosting into 4 small bowls. Add coloring and extract as listed below: Directions: red with raspberry, yellow with lemon, green with mint, and white with almond. Stir each thoroughly. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag. Frost cupcakes and decorate with candy flowers and rainbow sprinkles.

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SALE TODAY: Learn Piano on iOS bit.ly In this video, Mahalo Chef Eric Crowley shows you how to make a vanilla buttercream frosting. Ingredients --------------------------------------------------------------------- * 1/2 lb unsalted butter * 1/2 cup milk * 2 tsp vanilla extract * 6-8 cups powdered sugar Equipment --------------------------------------------------------------------- * Mixer * Mixing bowl * Paddle attachment for mixer * Pastry/piping bag 1. Combine butter, milk and vanilla extract in mixing bowl. Add about four cups of powdered sugar (not all of it, because the sugar acts like a regulator for consistency). 2. Blend together with a mixer and paddle attachment to get it nice and creamy (a hand mixer can also be used). 3. After a few minutes, the mixture should still be quite thin. Stop the mixer and scrape the bowl edges regularly to ensure proper mixing. Add about two more cups of powdered sugar. 4. Mix again for a few minutes. You should have a mixture with a nice, spreadable consistency. If it's still too thin, just add some more powdered sugar until it's right. 5. When the frosting is thick enough, take it out of the mixing bowl and put it into a piping bag. 6. If it helps, you can turn a bowl upside down and place the cupcake on top to elevate it and make it easier to apply the frosting. 7. Hold the tip of the piping bag at a 45 ° angle and start at the center of the cupcake, moving along the edges to apply the frosting evenly and fancifully. Read more by <b>...</b>

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This one takes about 11 minutes worth of beating, but is well worth it. NOTE: When you first taste this frosting, you may detect some of the granulated sugar in it and it may have a slight "gritty" texture. I found that after a couple of hours any of the "gritty" sugar crystals dissolve on their own, and the frosting becomes perfectly creamy. Tastes remarkably like sweetened whipped cream. Recipe and directions: Place 1 cup of milk into a medium saucepan. Add 4 tablespoons of all-purpose flour to the milk and whisk together. Cook over medium high heat, stirring continuously, until it becomes a very thick smooth paste. This can take 3-4 minutes. Remove from heat and let cool completely. Beat the cooled flour/milk mixture with 1 tsp of vanilla on high speed for 4 minutes. It will become a smooth paste again. In a separate bowl combine the 1 cup sugar and 1 cup softened butter together with a electric mixer. Blend on high for 4 minutes. Combine the flour/mik, butter/sugar mixtures together and beat on high speed with an electric mixer for 3-4 minutes until super fluffy. Tint frosting if desired and use as you would any frosting. Makes enough to frost a two layer 8" cake or 24 cupcakes.

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Basic buttercream frosting Martha Stewart Ingredients * 6 sticks unsalted butter, softened * 9 cups confectioners' sugar * 1 1/2 teaspoons pure vanilla extract Preparation Beat butter and 3 cups sugar with a mixer on medium speed until combined. Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time. Raise speed to medium-high; add vanilla. Beat until pale and fluffy, about 3 minutes more. Tips Basic buttercream frosting can be stored at room temperature for up to 2 days. Serving Size Enough to frost one 8-inch layer cake Cream cheese frosting Martha Stewart Ingredients * 2 pounds cream cheese, softened * 2 sticks unsalted butter, softened * 3 cups confectioners' sugar * 2 teaspoons pure vanilla extract Preparation Beat cream cheese, butter and 1 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 2 cups confectioners' sugar, ½ cup at a time, beating well after each addition. Add vanilla and beat until pale and fluffy, about 4 minutes more. Tips Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using. Serving Size Enough to frost one 8-inch layer cake Ganache Martha Stewart Ingredients * 8 ounces bittersweet chocolate, chopped * 1 1/4 cups heavy cream * 1 tablespoon light corn syrup Preparation Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over <b>...</b>

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In this video, Betty demonstrates how to make her Best Chocolate Cake with Double Frosting. This cake is composed of three moist chocolate layers that are frosted with Betty's Never Fail White Icing and then Betty's Rich Chocolate Frosting over the top of that. It is a gorgeous cake and is absolutely delicious! You will find the two cake icings in separate videos. Ingredients: ¾ cup plus 2 tablespoons cocoa powder 1 cup boiling water 2 tablespoons butter, softened to room temperature 2 cups sugar 2 cups self-rising flour ½ cup additional butter, softened to room temperature ½ cup buttermilk 2 eggs 1 teaspoon vanilla extract Betty's Never Fail White Icing (video is in bettyskitchen) Betty's Rich Chocolate Frosting (video is in bettyskitchen) dark chocolate curls or shavings, optional In a small saucepan, combine ¾ cup plus 2 tablespoons cocoa powder, 1 cup boiling water, and 2 tablespoons butter. Stir until smooth and set aside. Place 2 cups sugar and 2 cups self-rising flour in a large mixing bowl and stir until well-blended. Add cocoa mixture and ½ cup butter. Use an electric mixer on medium speed to blend. Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer. Ladle batter into 3 greased and floured 8-inch cake pans that have lined with waxed paper on the bottom. (I used 8 ¾-inch cake pans, resulting in thinner layers and shortened cooking time.) Bake at 350 degrees (F) for approximately 25 minutes, or until a toothpick inserted <b>...</b>

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Lighter than the usual cream cheese frosting, this vanilla icing makes a fluffy topping for red velvet cupcakes. Bobbie Lloyd of New York's Magnolia Bakery shows us how to make it.

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SALE TODAY: Learn Piano on iOS bit.ly Mahalo cooking expert Miranda Valentine shows you how to make Betty Crocker's chocolate frosting. Ingredients --------------------------------------------------------------------- * 2 cups powdered sugar * 2 tbsp unsweetened baking chocolate * 2 tbsp butter * 3 tbsp water, heated www.youtube.com Equipment --------------------------------------------------------------------- * Medium saucepan * Spatula * Electric mixer or whisk www.youtube.com Make Betty Crocker's Chocolate Frosting --------------------------------------------------------------------- 1. Put your saucepan on the stove over low heat. 2. Add butter and chocolate, stirring with the spatula to ensure the chocolate doesn't burn. 3. Once the chocolate is fully melted, remove from heat. 4. Add powdered sugar and water. Stir with your spatula. 5. Use your electric mixer or whisk to mix thoroughly. 6. Pick up the frosting with your spatula and frost the side of the pan to test if it is ready. If the frosting smooths on and sticks to the side of the pan, it is finished. 7. Now use the frosting on fruit or a dessert of your choosing! www.youtube.com Read more by visiting our page at: www.mahalo.com

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Decorative glass frosting effect using Polyvine professsional quality decorating products. All products can be bought online at www.polyvine.com

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In this video, Betty demonstrates how to make Cream Cheese Frosting. I made this to go on a Red Velvet Cake, but it is a natural for Carrot Cake, and almost any type of cake or cupcake that needs icing. This recipe makes a generous amout of frosting. I used it to frost a 4-layer cake, so if you have only a 2-layer cake, you can divide all ingredients in half. Ingredients: 1 cup butter (2 sticks), at room temperature (2) 8-oz. blocks of cream cheese, at room temperature 2 pounds (32 oz.) confectioner's sugar 2 teaspoons vanilla extract In a *large* bowl, use a fork to mash 1 cup butter and (2) 8-oz. blocks of cream cheese together. Then, use an electric mixer to beat thoroughly. Stir in 2 tablespoons of vanilla extract. Add 2 pounds of confectioner's sugar, a little at a time. Stir in each addition, and then beat it with a mixer. Continue until all of the 2 pounds of confectioner's sugar is incorporated into the frosting mixture. Beat the entire mixture, until it is very smooth. Cover with plastic wrap, and refrigerate for a couple of hours before spreading it on a cooled cake or on cupcakes. This is one of the most delicious and versatile frostings that you can find! I hope you enjoy it! --Betty :)

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Follow me on Pinterest: pinterest.com BLOG: www.LifeAnnStyle.com Give me some Lovin on FACEBOOK www.facebook.com Materials: require sewing machine 1 yard light brown fleece 1 yard pink fleece Measuring tape Marker Pins Scissors Pillow Stuffing Needle Matching threads Fabric Glue Total time: 1 ½ hour- 2 hour

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The buttercream frosting used by professional bakers to decorate cakes is much better than store-bought icing. See how to make buttercream frosting that is delicious and will look great on your cakes. Watch More How To Videos on our YouTube Channel: www.youtube.com Watch More How To Videos on About.com: video.about.com Connect with About.com on Facebook www.facebook.com Follow About.com Video on Twitter: twitter.com

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Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen

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Ever wonder how to get that beautiful swirl of buttercream? Granted, I can't teach you (practice, practice, practice!) but maybe this video will help you get started.

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A while ago someone asked me if the marbling technique can be applied to cookies & things, and the answer is YES! More cookies & sweet treats in this post: mysimplelittlepleasures.blogspot.com RECIPE for these sugar cookies: 1/2 cup shortening, 1/2 cup butter, 1 egg, 1/2 tsp. baking soda, 1 cup shugar, 2 cups flour, 1 tsp. vanilla, salt Mix all together, drop by tsp. on cookie sheet, flatten with glass bottom dipped in sugar. Bake at 350 for about 10-12 minutes or until slightly browned around edges. If using cookie cutters, chill before rolling. More Cooking with Colette: www.youtube.com You can check out the My Simple Little Pleasures Facebook page here: www.facebook.com

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A light & fluffy butter cream frosting recipe, ideal for piping and for achieving picture perfect cupcake swirls. This simple recipe and step by step tutorial will ensure you have the BEST looking and tasting frosting for all your cakes and cupcakes, for years to come. Check out our other instructional videos to learn how to make beautiful rose cupcakes, crazy Cookie Monster cupcakes and more!

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Frosting roses can be made using a rose nail and piping bag with a rose tip filled with butter cream. Find out how to make frosting roses with the help of a professional pastry chef in this free video on icing decorations. Expert: Angela Jiles Contact: www.bluenotebakery.com Bio: Angela Jiles is a professional pastry chef and graduate of Johnson and Wales University. Filmmaker: Gina Miller-Britton

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Are you making a layer cake? Learn how to frost the first layer of your cake with expert tips in this free recipe video. Expert: Jamaica Crist Contact: www.jamaicascakes.com Bio: Jamaica Crist is the owner of "Jamaica's Cakes" in West Los Angeles, CA. Her store specializes in original birthday cakes, elegant wedding cakes and many other fine desserts. Filmmaker: Traci Holsey

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Original design by Richardson and Tack. This can be found in their books "Hello Cupcake" or "What's new Cupcake" www.hellocupcakebook.com Buttercream Frosting/Icing 2/3 cup butter -- softened 4 cups powdered sugar 1 teaspoon vanilla 4 tablespoons cream or milk Directions: In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well. Beat in vanilla and enough cream or milk until desired spreading consistency. 1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes All the ideas for assembly and ingredients came from the book "What's new cupcake" By Richardson and Tack Music by: Jason Shaw www.youtube.com Jason Shaw@audionautix.com

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Frosting-filled cupcakes are just like your favorite store-bought snack cakes, only better! Learn how easy it is to make chocolate cupcakes filled with vanilla frosting. For more info, check out the About.com article: southernfood.about.com Watch More How To Videos on our YouTube Channel: www.youtube.com Watch More How To Videos on About.com: video.about.com Connect with About.com on Facebook www.facebook.com Follow About.com Video on Twitter: twitter.com

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Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds -- wedding cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into a cake. And today I will be talking to you about cake decorating. When decorating a cake, there are three basic kinds of frostings. We have the butter cream, royal icing, and fondant. Butter cream is your standard cupcake frosting that you would use to fill and frost a cake. It's kind of got an off-white texture. If it is a pure white butter cream, you can be a little suspicious because the off-white color is created by the butter in the cake and the vanilla, so if was pure white, you might be suspicious. Is there butter in there? Is it real vanilla? Ours has both, so it's easily spreadable. It holds its peaks. It holds its shape. It's good for making roses, and decorations like that. Second we have royal icing. Royal icing is pure white. This has no fat in it. It's a frosting that dries hard after you decorate with it. It kind of dries hard like a candy. It's made of meringue powder, four egg whites, and powdered sugar, and a little bit of water, and you can adjust the consistency by adding more or less water to be more spreadable. This also holds its shape very well. You can do really delicate or extreme work. You can pipe out a lot of details, scroll-work onto a cake, and it will dry hard in the end, that if you bump the <b>...</b>

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In this video, Betty makes Snowy White Buttercream Frosting. This is made with confectioner's sugar, a white shortening, and no colored flavorings, in order to maintain its dramatic, white look. My grandson, Carter, helped use this frosting, colored green, to frost cookies for Saint Patrick's Day. (The cookies, which Carter helped make, are in bettyskitchen under the name Pecan Sandies.) Ingredients: ¼ cup white Crisco shortening ½ teaspoon salt 2 tablespoons water 1 teaspoon almond extract 3 cups confectioner's sugar (This is powdered sugar or icing sugar.) 1 additional tablespoon water, or as needed In a medium-sized bowl, combine ¼ cup white Crisco shortening, ½ teaspoon salt, 2 tablespoons water, and 1 teaspoon almond extract. Beat with an electric mixer, until reasonably combined. Add 3 cups confectioner's sugar, a little at a time, beating continually. Also add an additional tablespoon water (more or less, as needed) until icing is of spreading consistency. Add more confectioner's sugar to thicken, more water to thin, until icing is smooth and creamy. Spread Snowy White Buttercream Frosting on cookies, cakes, cupcakes, doughnuts, etc. I spread mine on Pecan Sandies, which are in bettyskitchen. Love, Betty ♥

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KIN EATS: NEW RECIPES UPLOADED DAILY (MF) Will you be our valentine? No, seriously. Since we launched Kin Community a few months ago, we've been overwhelmed by your inspiring comments and your enthusiasm for our videos. We are moved by your devotion and we want you to know that we love you, too! So, here's a tasty treat from the bottom of our hearts. Thank you for watching and stay tuned for more! Happy Valentine's Day! xoxo ------- Chocolate Cake with Strawberry Filling and Chocolate Ganache Cake 1 cup (105 g) plus 2 tablespoons (15 g) cocoa powder 2 cups (480 g) butter, room temperature 2 cups (240 g) all purpose flour 1 teaspoon (5 mL) baking soda ½ teaspoon (2.5 mL) salt 1 cup sugar (200 g) 1 cup (180 g) plus 2 tablespoons (23 g) packed brown sugar 4 eggs, room temperature 1 cup (240 mL) boiling water 1 tablespoon (15 mL) vanilla Filling 1½ cups (360 g) butter room temperature ¼ cup (60 mL) strawberry jam 1 pound (about 3¾ cups, 450 g) powdered sugar 2 teaspoons (10 mL) lemon juice 1 cup (150 g) fresh, frozen or freeze dried strawberries, roughly chopped pink food coloring (optional) Ganache 12 oz (340 g) good quality chocolate, chopped 1 cup (240 mL) heavy cream For the cake: Preheat oven to 350°F (175°C). Set oven rack in center of oven. Grease and flout two 9 inch (23 cm) round pans, set aside. Mix boiling water with cocoa powder, set aside to cool. Mix flour, sugar, baking soda and salt with an electric mixer to thoroughly combine. Mix eggs, vanilla and ¼ of the <b>...</b>

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Learn three easy ways to ice cupcakes--spreading, piping, and dipping. A cupcake that's dressed up with frosting goes from basic to highly-styled dessert. In this video, you'll learn three easy techniques for icing cupcakes—spreading, piping, and dipping. We'll show you simple ways to make dabs, swirls, and wavy designs. You'll also learn the piping method, the best method for icing a lot of cupcakes. It's fast, but requires some specialty tools like a pastry bag with a large star tip. Learn a great trick for scooping frosting into the pastry bag and see how to pipe frosting evenly and smoothly, finishing with a swirling flourish. Finally, there's the dipping method, which involves dipping and twisting cupcakes into a warm, shiny chocolate glaze or ganache. You'll also get ideas for decorating cupcakes with sprinkles, candies, and other fun toppings. Icing cupcakes is easy! The only hard part is choosing between cream cheese frosting, butter icing, chocolate, vanilla, and butter cream frostings. Get the best cupcake recipes! allrecipes.com

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THANKS FOR SUBSCRIBING & THE SUPPORT! Made youtuber Brittani Louise Taylor out of one of her favorite foods, cupcakes :) TALK TO ME AT: twitter.com facebook.com myspace.com Music Featuring: Meghan Tonjes... youtube.com (( What It Took To Make This )) - 2 days prep work - 20 cupcakes - 1 chocolate, 5 white containers & 1 black spray can of icing - food coloring - 4 hrs total to make Brittanis portrait with icing

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Visit my blog at www.overthekitchencounter.com for more tips on cooking and crafts! This simple butter cake makes a quick and delicious family dessert - easy enough for weekdays and super yummy! I hope you enjoy it! Banana Cake 2-1/2 cups sifted cake flour 1-2/3 cup sugar 1-1/4 tsp baking powder 1-1/4 tsp baking soda 1 tsp salt 2/3 cup butter 2/3 cup buttermilk 1-1/4 cups mashed bananas 3 eggs 2/3 cup chopped pecans (optional) 9x13" greased pan, 350 degrees F, 45-50 mins. Frosting: 1/3 cup butter 3 cups icing sugar 3 Tbsp milk or light cream 1-1/2 tsp vanilla

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In this video, Betty demonstrates how to make Whipped White Chocolate Ganache Frosting. This frosting will be used on the Dark Chocolate Cupcakes in bettyskitchen, and the Easy Faux Fondant Hearts in bettyskitchen will be used for decorating the tops of the frosted cupcakes. Ingredients: 1 cup white chocolate chips (I used Ghirardelli chocolate chips.) ½ cup heavy cream (I used whipping cream.) In a saucepan, place ½ cup cream over low to medium heat, whisking occasionally, until small bubbles form around the edge. Remove from heat before the cream mixture is at a full rolling boil. Add 1 cup white chocolate chips to the hot cream mixture. Spread chips out until they make good contact with the hot cream mixture. Cover with a lid and wait about 2 minutes. After 2 minutes, remove the lid. The white chocolate chips will be softened. Use a whisk to stir the chips into the cream mixture. When combined, whisk briskly until the ganache is smooth and all white chocolate chips are melted. You may use this white chocolate ganache right away to pour over cakes, cupcakes, etc., or you may let it sit until it is as thick as desired. I let mine cool to thicken it a bit, and then I used an electric mixer to beat the cooled ganache into a fluffy Whipped White Chocolate Ganache Frosting. (You may speed up the thickening process by placing the pot of ganache in cool water in the sink and whisking until desired consistency is reached.) In the video, I used this whipped ganache to frost my <b>...</b>

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Grand Theft Auto: The Ballad of Gay Tony Mission Walkthrough Video in High Definition This video shows how to complete all mission objectives on a single play-through, although the 100% completions are cumulative and can be achieved on multiple play-throughs. Mission No. 010 Mission Name: Frosting On The Cake Mission Boss: Anthony "Gay Tony" Prince Mission 100% Requirements: - Time: 5m 45s [YES] - Player Damage: 50% [YES] - Bomb Accuracy [YES] - Escape Cops Time: 35 seconds [YES] For more, visit: ● www.gta-series.com ● http

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In this video, Betty demonstrates how to make Rich Chocolate Frosting. This frosting is composed of unsweetened chocolate squares, butter, eggs, half-and-half, confectioner's sugar, and flavorings. It looks lovely and tastes decadent! Ingredients: (2) 1-oz. squares unsweetened chocolate ½ cup butter, softened to room temperature 1 egg (I used ¼ cup egg substitute—Egg Beaters.) 1 tablespoon half-and-half 2 teaspoons vanilla extract 1 ½ teaspoons lemon juice 16-oz. package confectioner's sugar Place (2) 1-oz. squares unsweetened chocolate in top of a double boiler. Bring water in double boiler to a boil over medium heat. Reduce heat to low and heat chocolate until it melts. Set aside to cool slightly. Place ½ cup butter in a large mixing bowl. Mix with an electric mixer. Add cooled, melted chocolate, 1 egg (or ¼ cup egg substitute), 1 tablespoon half-and-half, 2 teaspoons vanilla, and 1 ½ teaspoons lemon juice. Mix well with mixer. Continue to mix with mixer while slowly adding a 16-oz. package of confectioner's sugar. Beat until the mixture is smooth and spreadable. Spread immediately on cakes, cupcakes, etc. This is a beautiful frosting that is so easy to use. You can easily spread it over the top of Never Fail White Frosting on my Best Chocolate Cake with Double Frosting! Enjoy!!! --Betty 

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Steph shows you how to decorate cupcakes with the "smooth" finished look. She's not showing you how to bake them because "anyone can go to the store and buy a box of Duncan Hines". This is just how to decorate them. Yummy!

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