Best Angel Food Frosting Recipes

CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
• Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
• Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
• Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
• Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
• Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.

HEATH BAR ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
• Whip the cream until it forms peaks that stand up.
• FOLD in the hot fudge topping, and cracked Heath Bars.
• Frost the Angel Food Cake with the above topping, including the inner circle.
• Refrigerate several hours to let it set.
• Enjoy!

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES

Steps:

• Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
• Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
• Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

CARAMEL FROSTING FOR ANGEL FOOD CAKE

Steps:

• Melt the butter in a saucepan and then add the brown sugar.
• Boil and stir for at least one minute.
• Take the saucepan off the heat and add the milk.
• With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
• It should not be a very thick consistency for angel food cake, because it will harden as it cools.

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING

Steps:

• Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
• Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
• Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
• In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
• Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
• Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
• Beat for 30 seconds longer until soft peaks form.
• Remove the bowl from the mixer.
• Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
• Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
• Bang the pan once (not too hard) on the counter to release any large air pockets.
• Bake for about 35 minutes, or until a tester comes out clean.
• Invert the cake pan over a narrow-necked bottle.
• Let the cake cool completely in the pan, about 1 hour.
• Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
• Invert the cake onto a serving platter.
• Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
• In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
• Bring to a boil over medium-high heat.
• When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
• When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
• Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
• Cook until the syrup reaches 242F.
• Remove from the heat.
• With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
• Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
• Add the vanilla and beat for 1 more minute.
• The frosting will still be a little warm.
• Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
• Then coat the cake all over with the remaining frosting.
• Decorate the top of the cake with the chocolate shavings.
• To serve: Gently slice the cake with a serrated knife or an angel food comb.

ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING

Steps:

• Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
• Cover with plastic wrap and refrigerate for 2 hours.
• Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
• Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.

LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING

Steps:

• For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
• For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
• For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
• To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.

HEATH BAR FROSTING FOR ANGEL FOOD CAKE

Steps:

• Scald milk in saucepan. Mix together sugar, flour, and salt. Pour milk over dry mixture and stir. Bring to a boil, stirring constantly until thick. Let cool.
• Cream butter and powdered sugar. Add cold boiled mixture and vanilla and mix well.
• Cut cake into 3 or 4 horizontal layers and spread on frosting, sprinkle with crushed Heath bars. Frost outside of cake if desired and sprinkle with more crushed Heath bars.
• Refrigerate until serving.

ANGEL FOOD CUPCAKES AND FROSTING

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat cream cheese, sugar and milk in medium bowl with mixer until well blended. Stir in COOL WHIP; spread onto cupcakes.
• Top with berries. Keep refrigerated.

ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
• Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees Fahrenheit.
• Sift flour, cocoa and 1/3 cup sugar 5 times.
• Add salt to egg whites and beat until stiff.
• Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
• Add vanilla.
• Fold in the flour mixture a little at a time.
• Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
• Reduce heat to 300 degrees Fahrenheit to finish baking.
• Total baking time is about 1 hour.
• FROSTING:
• Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
• Mix well, beat over heat until mixture stands up in peaks.
• If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
• Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
• Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
• Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
• Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
• Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
• Frost top and sides of cake.

ANGEL FOOD FROSTING

Steps:

• Mix together and spread on cooled angel food cake. Garnish with fresh strawberries. Can also substitute raspberries and raspberry yogurt.

KEY LIME ANGEL FOOD CAKE W/ KEY LIME FROSTING

Steps:

• CAKE: Make cake according to directions on package; whatever the package amount says for the water - use 1/2 key lime juice & 1/2 water & green/yellow food coloring. Cool completely. NOTE: For instantce...if it calls for 1 1/2 C water --- use 3/4 C water & 3/4 C key lime juice.
• FROSTING: Combine all ingredients (except key lime juice, vanilla & food coloring) into a stainless steel bowl (works the best). Place over boiling water or dutch oven. Beat with a electric hand mixer at high speed until frosting forms stiff peaks; about 7 minutes). Remove from heat; add key lime juice, vanilla & food coloring.
• NOTE: Frost cake immediately since frosting will harden to a marshmallow-like consistantly & will not spread when hard.

PINEAPPLE FROSTING FOR ANGEL FOOD CAKE

Steps:

• Mix all together with a spoon.
• Spread over cooled cake.