Freezer Frosting Recipes
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275°F (135C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
FREEZER FROSTING
This frosting recipe is great because you can make it up to two months ahead of time and keep it in the freezer, ready for use on your favorite cake or cupcakes. Double the recipe to use one batch right away and freeze the rest!
Provided by Karen..
Categories Dessert
Time 15m
Yield 3 cups frosting
Number Of Ingredients 5
Steps:
- In a large mixing bowl, cream shortening, 1 cup of sugar, vanilla and salt.
- Add the rest of the sugar gradually alternating with cream and whip until desired consistency.
- Place in a freezer bag and freeze up to 2 months.
- Thaw before planning to use.
- Will frost a sheet or 2 layer cake or 2 dozen cupcakes.
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- Cookie Dough. For drop cookies, form them into balls and freeze them in a freezer-safe zip-top bag or similar. For slice and bake cookies, simply freeze the logs tightly wrapped in plastic wrap.
- Baked Cookies. Allow your cookies to cool completely after baking. Line them up in a single layer on a parchment-lined baking sheet and freeze them. Transfer them to a freezer-safe plastic bag (remember to squeeze out the air) or airtight container and keep them for up to three months.
- Cakes and Cupcakes. Cool your cake(s) to room temperature, then tightly wrap in a single layer of plastic wrap followed by a layer of aluminum foil. Freeze on a baking sheet or in a cake pan for up to four months (frosted cakes will last about two months).
- Pie. Baked fruit pies, custard pies (like pumpkin), and pecan pies all freeze well. After cooling, wrap the pie tightly in a layer of plastic wrap followed by aluminum foil and store it in the freezer for up to four months.
- Bread. If you don't manage to finish your loaf of bread within the first three days, wrap it tightly in plastic wrap and drop it into a freezer-safe zip-top bag.
- Cheesecake. Wrap tightly in plastic wrap and foil and freeze for up to four months. Thaw in the fridge overnight.
- Buttercream Frosting. Place buttercream in an airtight container and store it in the refrigerator for up to two weeks or in the freezer for up to six months.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #5-ingredients-or-less #desserts #eggs-dairy #easy #no-cook #potluck #dinner-party #holiday-event #kid-friendly #picnic #romantic #vegetarian #cakes #freezer #dietary #low-sodium #cake-fillings-and-frostings #oamc-freezer-make-ahead #wedding #inexpensive #low-in-something #taste-mood #to-go #equipment #number-of-servings #technique
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