2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 1/2 cups confectioners' sugar
2 tablespoons milk
Melt butter and brown sugar in a 1-quart glass casserole in microwave oven (about 1 minute at High).
Remove from oven. Stir in confectioners' sugar and milk. Mix until smooth.
2 cups peeled, chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch
Combine 1 cup of the peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture thickens. Cool for 10 minutes, then add the remaining 1 cup peaches.
Especially good on cheesecake.
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup cold water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
1/2 cup soft butter
3 cups sifted powdered sugar
3 tablespoons cream
1 1/2 teaspoon pure vnilla extract
Blend butter and sugar. Add cream and vanilla. Stir until smooth.
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon pure vanilla extract
4 cups sifted powdered sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
1/4 cup butter
1/2 cup brown sugar
2 tablespoons milk
1 cup sifted powdered sugar
Melt butter in saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread. If icing becomes too stiff, add a little hot water. (For layer cakes, double the recipe.)