Spiced Icing Recipes

Steps:

• In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room-temperature unsalted butter and 1 bar (8 ounces) room-temperature cream cheese until smooth; gradually beat in 1 pound (1 box) confectioners? sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.

Steps:

• In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Steps:

• In medium-sized bowl, mash butter with a fork until it's soft.
• Add 1 cup powered sugar and mix with fork until there's no dry sugar left.
• Add the rum and beat with electric mixer on medium until mixture is somewhat smooth.
• Slowly add in the rest of the sugar, adding more or less depending on the consistancy you'd like.
• Beat with mixer until completely smooth.
• This makes enough frosting for a batch of brownies (um, or a snack -- ), but I'm positive it could be doubled or tripled easily; it's pretty hard to mess up frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour.
• Mix frosting with cloves in a bowl. Spread over the zucchini bars.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Pour into two greased 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Store frosted cake, uncovered, in refrigerator.