Written By: kittencal on June 7, 2011 Leave a Comment

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1/2 cup brown sugar, packed

1/4 cup butter

2 tablespoons heavy (35%) whipping cream

2/3 cup confectioners sugar, sifted to remove small lumps

1 teaspoon light molasses


In a small saucepan whisk 1/2 cup brown sugar with butter and whipping cream over low heat until the sugar dissolves; remove the pan from the heat.

Whisk in icing sugar and molasses.

Let sit at room temperature or chill until the mixture is desired texture, then spread or drizzle over cake or sweet rolls.

Store any unused glaze in the fridge.

Written By: kittencal on June 7, 2011 Leave a Comment

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3/4 cup white sugar

1/2 cup light corn syrup

3 tablespoons water

1 pinch salt

1/3 cup heavy (35%) whipping cream ( unwhipped)

1-1/2 teaspoons vanilla

1-1/2 cups pecans, chopped

In a heavy saucepan,bring sugar, corn syrup, water and a pinch of salt to a boil over medium heat stirring until the sugar is dissolved, then continue to boil the mixture without stirring until it turns a golden caramel.
Remove the pan from heat and carefully mix in whipping cream and vanilla ( be careful! mixture will bubble up and steam).
Stir in pecans and quickly pour mixture over top of cooled brownies spreading with a spoon.
Written By: kittencal on March 16, 2011 Leave a Comment

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There is enough glaze to top about 4 dozen doughnuts

Doughnuts must be warm while dipping in the glaze in order for the glaze to harden, I advise to make the glaze before you make the doughnuts


6-8 tablespoons light cream or full-fat milk

1 tablespoon instant coffee granules

2 teaspoons vanilla

3/4 cup butter, softened

6 cups confectioners sugar, sifted to remove all small lumps

1/2 teaspoon ground cinnamon

1/8 teaspoon salt


In a bowl whisk 6 tablespoons cream or milk with coffee granules and vanilla; stir to dissolve the coffee granules.

In a large bowl using an electric mixer on medium speed beat the butter with confectioners sugar, cinnamon and salt; gradually add in the coffee mixture beating until smooth and adding in more cream or milk if needed to make a dipping consistancy.

Dip tops of warm doughnuts in the glaze.

Posted on www.recipezazz.com

Written By: kittencal on June 21, 2010 Leave a Comment

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This recipe was tested using full-fat evaporated milk


1/2 cup butter, cubed

1 cup semisweet chocolate chips (6 ounces)

1 (12 ounce) can evaporated milk

2 cups confectioners sugar

1 teaspoon vanilla extract


In a large heavy saucepan melt butter and chocolate over low heat.

Stir/whisk in evaporated milk and confectioners sugar until smooth; bring to a boil over medium heat, then cook and stir for about 7-8 minutes or until thickened.

Remove from the heat; stir in vanilla.

Written By: kittencal on June 17, 2010 Leave a Comment

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For a reduced  yield use, 1 cup butter, 1 jar marshmallow fluff, 1 cup confectioners sugar and 1 teaspoon vanilla, this can also be used as a cake frosting but beware it is very sweet,  food coloring may be added.


1-1/2 cups butter, softened

1-1/2 (7 1/2 ounce) jars marshmallow cream or fluff

1-1/2 cups confectioners sugar, sifted (can use more for a thicker filling)

1-1/2 teaspoon vanilla

Beat butter in a large bowl with mixer on high speed until creamy.
Beat in marshmallow cream on low speed until blended.
On low speed beat in confectioners’ sugar and vanilla (if you prefer a thicker filling then beat in more confectioners sugar until desired thickness is achieved)
Increase speed to high; beat until fluffy.

Also on www.recipezazz.com

Written By: kittencal on May 17, 2010 Leave a Comment

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The perfect angel food cake frosting!

Test Kitchen Notes; for chocolate frosting use chocolate flavor Cool Whip, instant chocolate pudding mix and chocolate milk (see my chocolate angel food cake)

Some other variations; for a lemon flavor frosting  use a lemon flavor pudding mix and lemon extract, for a coconut flavor use coconut cream pudding mix with coconut extract then sprinkle the top of the frosted cake with flaked coconut… really the flavor possibilities are endless!


1 (8 ounce) container Cool Whip frozen topping, thawed (can use reduced-fat or fat-free)

1 (3.5 ounce) package instant vanilla pudding mix ( cream cheese flavor pudding mix is great also)

1 cup milk (for a thicker frosting use 1/2 cup plus 2 tablespoons milk)

1-1/2 teaspoons vanilla


In a medium bowl combine instant pudding mix with milk and vanilla until smooth.

Gently fold in the Cool Whip topping until combined.

Spread onto cooled cake.

Written By: kittencal on April 29, 2010 Leave a Comment

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I have made this for years, it’s just like the fluff sold in the jars only much cheaper and this may be frozen (see note on bottom of the recipe) use this in any recipe calling for marshmallow cream

Yield 2 quarts


3 egg whites

2 cups light corn syrup (I have made this using dark and it’s still great)

1/2 teaspoon salt

2 cups confectioners sugar, sifted

1 tablespoon pure vanilla extract


In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.

Add in confectioners sugar; beat on low speed until blended.

Beat in vanilla until blended.

TO FREEZE; This recipe makes a lot of fluff but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.

You will also find this on Recipezazz.com

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