How to Make a Fluffy White Frosting

When making cupcakes, cake and other sweet treats, you can enhance the appearance and texture of the dessert by choosing a unique topping. To add a touch of fanciness to one of your recipes, consider making a fluffy white frosting with an appealing gloss and texture. Below you will find a meringue-like recipe for fluffy white frosting that also doubles as a tasty dessert filling or icing for sandwich cakes.

Fluffy White Frosting

(This recipe will make enough frosting to fill and ice a 9-inch sandwich cake)


  • 10 ounces sugar
  • ¼ teaspoon cream of tartar
  • 2 egg whites
  • 4 tablespoons cold water
  • 1 tablespoon liquid glucose
  • 2 teaspoons vanilla extract


1. Combine the sugar, cream of tartar, water, egg whites, and glucose in a large heatproof bowl (or on the top of a double saucepan). Stir the ingredients just enough to mix.

2. Set the bowl over a saucepan filled with boiling water. Make sure that the base of the bowl does not touch the water.

3. With a hand-held electric mixer, beat the ingredients at high speed for about 7 minutes. Beat until the frosting is thick and white. It should also form stiff peaks.

4. Remove the frosting from the heat. Add in the vanilla and continue beating for about 3 minutes. The frosting should have also slightly cooled by this time.

5. Use the frosting immediately.

Flavored White Fluffy Frosting

To further enhance the taste and effect of your white frosting, you may add different flavors. Create an orange frosting by substituting orange juice for the water. Add one teaspoon of grated orange zest to cap off the taste. Also, reduce the vanilla to ½ teaspoon. For a lemon frosting, use two tablespoons each of lemon juice and water in the recipe. Add ½ teaspoon of grated lemon zest and reduce the vanilla to ½ teaspoon.

Let’s Make a Tropical Ice Cream Sundae

Ice cream sundaes usually come topped with hot fudge, whipped cream and a cherry on top, but this is not the only way to enjoy this popular frozen dessert. When looking for different ways to spice up your ice cream treats, consider taking a walk on the tropical side. The following ice cream sundae recipes incorporate island flavors and fruits:

Tropical Fruit Sundae

Perfect for fruit lovers, this sundae incorporates the flavors of pineapple, coconut, kiwi, and passion fruit.


  • Vanilla ice cream
  • Pineapple chunks
  • Sliced kiwi
  • Passion fruit
  • Coconut
  • Whipped cream

In a sundae dish, add one scoop of vanilla ice cream. Add pineapple chunks, kiwi slices, pieces of passion fruit, and coconut. Top with whipped cream. Optional toppings include chopped nuts and sprinkles.

Tropical Coconut Sundae

Coconut ice cream might not be the easiest ingredient to find, but you can always invest in making a completely homemade dessert. You may also substitute the coconut ice cream for Perry’s Tropical Neapolitan, which offers mango, pineapple and coconut flavors of ice cream.


  • Coconut ice cream
  • Mango sauce
  • Sliced banana
  • Pistachio nuts

Put a scoop of coconut ice cream in a bowl. Add mango sauce and top with slices of banana. For the finishing touch, sprinkle pistachio nuts.

Warm Tropical Banana Ice Cream Topping

When you’re looking for a tropical alternative to hot fudge, consider this island twist on a warm topping.


  • 3 tablespoons butter
  • 6 ripe bananas (sliced)
  • 2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut
  • 3 ½ tablespoons confectioners’ sugar
  • ¼ cup chopped walnuts

Over medium heat, melt the butter in a skillet. Add the banana slices to the skillet. Stir in the vanilla extract, and cook the ingredients until the bananas turn a golden brown color. Add the coconut flakes and stir. Top with confectioners’ sugar and walnuts. Serve quickly over ice cream.

Grilled Pineapple Sundae

If you love pineapple, then this sundae is right up your alley.


  • 1 fresh pineapple
  • 3 tablespoons butter
  • 1 tablespoon brown sugar (or maple syrup or honey)
  • 1 teaspoon lemon juice
  • Vanilla ice cream
  • Maple syrup

Prepare a fresh pineapple for slicing. Cut the fruit and trim off the rind of each ring. Remove the tough core. Place the rings to the side, and preheat your grill to medium-high.

As the grill preheats, mix the butter, brown sugar, and lemon juice in a small saucepan. Heat the ingredients until they are evenly mixed. The sugar should completely dissolve. This will serve as your glaze.

Brush one side of the pineapple rings with the glaze. Place the rings on the grill with the glazed side down. Brush the tops of the rings with the glaze.

Close the cover of the grill and cook for about 3 minutes (or until the pineapple rings show the characteristic grill marks).

Turn over the rings, and brush with the glaze again. Grill for another 3 minutes (or until grill marks appear on the other side). Remove the pineapple from the grill.

Place one or two pineapple rings on a plate. Add one or two scoops of ice cream to the center. Drizzle with maple syrup, and serve immediately.

Banana Pineapple Sundae

This sundae will satisfy the foodie that enjoys the taste of pineapples and bananas together.


  • 6 tablespoons brown sugar
  • ¼ cup orange juice
  • 1 ½ teaspoons butter
  • 1/8 teaspoon ground cinnamon
  • 2 small bananas (firm and sliced)
  • 1 cup cubed fresh pineapple
  • ½ teaspoon rum extract
  • 2 cups vanilla ice cream

Add brown sugar, orange juice, butter and cinnamon to a large saucepan. Bring the ingredients to a boil. Reduce the heat to medium, and cook for 2 minutes. Make sure to stir the contents while cooking. Add the bananas and pineapple. Cook and stir for 1 to 2 minutes longer. Remove the ingredients from the heat and stir in the rum extract. Top a scoop of vanilla ice cream with the cooked fruit mixture.


3 Ideas for Easy No-Bake Desserts

From Rice Krispie treats with M&Ms to chocolate mousse, no-bake desserts come in handy because they are usually quick and easy to make. Whether you need a spur-of-the-moment sweet treat or can’t bear to turn on the oven in the summertime, consider the following ideas for no-bake desserts:

1) Ice Box Cake

It doesn’t take much to make this old-fashioned no-bake cake that puts your refrigerator to good use. Start off with 1 ¾ cups chilled heavy cream, ¼ cup sugar, ¾ teaspoon mint extract, one 9-ounce package chocolate wafers, and 1 cup miniature chocolate chips.

To make an easy ice box cake, use an electric mixer to make mint cream – beating the heavy cream, sugar, and mint extract until stiff peaks form. Place two sheets of wax paper side by side as a liner for a serving platter. To assemble the cake, spread each chocolate wafer with around ½ tablespoon mint cream to form stacks. Lay the stacks horizontally along seam of paper. Press gently to form a log. Use a small spatula or knife to cover the log with remaining mint cream.

Refrigerate the cake for at least four hours or up to two days. When serving, gently remove the wax paper from underneath cake. Sprinkle chocolate chips on top. Use a serrated knife to diagonally slice the cake.

2) No-Bake Cheesecake

You don’t have to pay a visit to Cheesecake Factory to enjoy the deliciousness of your favorite dessert. There is a simplified, traditional way to enjoy this classic sweet treat with many different variations. A sample list of ingredients for a basic recipe may include two packages of graham crackers, unsalted butter, sugar, cream cheese, sweetened condensed milk, fresh lemon juice, and vanilla extract.

Place graham crackers in a large resealable plastic bag. Use a rolling pin to crush into very fine crumbs. Pour the crumbs into a medium bowl and stir in sugar. Add butter and stir until ingredients are well combined. Press the crumb mixture into a 9-inch springform pan, making sure to spread it about 2 inches up the side of pan. Press flat and allow the crust to chill in the freezer for at least 10 minutes.

To make the filling, set an electric mixer on medium-high speed, and beat the cream cheese in a large bowl until it becomes smooth. Gradually add and beat in small amounts of the condensed milk – scrape the sides of the bowl when needed. Beat in the lemon juice and vanilla. Transfer the filling into the crust and use a rubber spatula to smooth over the top. Cover the cheesecake with plastic wrap and put into the refrigerator until firm (about 2 ½ to 3 hours).

3) Banana Pudding

The layered effect of banana pudding is a traditional favorite of families across the United States. Different variations exist, which could use sweet vanilla custard, instant vanilla pudding, instant banana pudding, Vanilla Wafers, freshly sliced bananas, ladyfingers, whipped cream, and meringue. The pudding can be baked, but many choose the refrigerated version to save time and energy. Also, while some people enjoy making banana pudding from scratch, there is also an easier, quicker method that involves a box of instant pudding. A basic recipe uses:

1 box instant Jello vanilla pudding
2 small containers Cool Whip
1 box Vanilla Wafers
3-5 bananas

Prepare the banana pudding according to the directions on the box. Chill the pudding and add in one container of Cool Whip. Layer the wafers, pudding, and thinly sliced bananas. Continue to layer until all of the ingredients are gone. Pudding should make up the last layer. Top with extra Cool Whip. You may also decorate with a drizzle of crushed cookie crumbs, almond slivers or chocolate sauce. Keep chilled in the refrigerator before serving.

Chocolate Surprise Pecan Pie Recipe


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 package (8 oz) cream cheese, softened
1/3 cup sugar
Dash salt
1 teaspoon vanilla
1 egg
1 cup chopped pecans
1/2 cup semisweet chocolate chips

3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 oz unsweetened baking chocolate, melted, cooled

photo courtesy of
photo courtesy of

1/2 cup whipping cream
1 tablespoon chocolate-flavor syrup


1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully, pour topping over pecans and chocolate chips. Cover crust edge with 2 to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.


Panna Cotta Recipe

When you’re craving the taste of Italy, you may want to consider making panna cotta (which translates into ‘cooked cream’) – a sweet treat generally associated with the Northern Italian region of Piermonte. This custard-like pudding dessert is made by simmering together cream, milk and sugar that is then mixed with gelatin. To get ideas of how to make and flavor your own, consider the following recipe:

Panna Cotta Recipe

This recipe makes six servings and should be served chilled.


  • 1 package unflavored gelatin
  • 1/4 cup cold milk
  • 2 1/4 cups heavy whipping cream
  • ½ cup confectioners’ sugar (icing or powdered)
  • ½ teaspoon pure vanilla extract


1. Grease six small custard cups, ramekins, or individual molds. Use melted butter or almond oil.

2. Place the gelatin and cold milk in a small bowl. Let the mixture sit for 5 to 10 minutes.

3. Combine cream and sugar in a saucepan. Bring ingredients to a boil while stirring to dissolve the powdered sugar.

4. Once the cream becomes very hot, remove the saucepan, and then stir in gelatin mixture and vanilla until the gelatin is completely dissolved. Sometimes it is necessary to return the pan to the stove over low heat to make sure all gelatin particles have dissolved.

5. Pour the cream into prepared molds. Transfer the dessert cups to the refrigerator. Chill for 2 to 4 hours, or until the dessert has set. When you are ready to reveal your tasty treat, dip the mold into hot water for a few seconds, and then invert onto a plate.

Ways to Flavor Your Panna Cotta

Panna cotta is typically served with caramel, wild berries, chocolate sauce, and other fruity accompaniments, such as poached fruit. Strawberries and raspberries are a popular fruit paired with the sweet treat. Sometimes, panna cotta is flavored with spices.

Peanut Butter Treats

Peanuts are a very versatile sweet treat that is naturally sugar free. Some spreads include Nature’s Promise, Skippy, and even Smuckers.

Then, you have the original, the traditional peanut butter and jelly sandwich(PB&J.) You even have peanut butter sauces to pour over your ice cream sundaes and it’s simply great with fruit like bananas and apples. There are even peanut butter cookies.


To make this recipe you need a peanut butter spread and it can be any type you want, whether smooth or crunchy.

Then you need eggs, vanilla extract, and a sweetener such as sugar, honey, or agave syrup (this is very low on the glycemic index.) Of course, this is your choice.

Photo courtesy of Flyingdream
Take one cup of peanut butter and mix in two eggs. Then, add in one tsp of vanilla extract and half a cup of sugar cane. Or if you prefer to use honey or agave, only use a quarter of a cup. Make sure that you mix every ingredient evenly. If necessary, you may add a splash of milk to moisten the mixture as you stir.

Then, you have to use your hands to shape the cookies. Take a scoop of the peanut butter dough approximately the size of two quarters. Roll it into a ball and slightly flatten it on a cookie sheet. Continue to repeat this process until, you have a total of eighteen cookies.

Preheat your oven to 350 degrees and bake for ten to twelve minutes. Then, you have sweet, crunchy cookies that are great for a “good old fashion dunkin.”


Of course, if you are allergic to peanuts you can revise this recipe. There are alternative spreads that can be used like cashew, almond, soy, and sunflower seed. ENJOY!

Breadless Pudding Recipe

Any civilization that enjoys bread has some sort of bread pudding. If you have bread, it stands to reason there will be left over bread. Until very recent times, nothing was wasted, and as most families kept chickens and either goats or cows for milk, there was also surplus milk, cream and eggs to be used up.

Today, with the reliance upon supermarkets, and the ability to freeze bread until it is needed, along with the ready availability of milk and eggs in almost any quantity, we do not have as much left over bread, milk and eggs. That does not mean we can no longer enjoy bread pudding.

But if you don’t have any left over bread, there is no reason to go out and buy bread to make a dessert. If you look in the back of the cupboard, you will probably find a collection of cookies, dessert cakes, and maybe even breakfast breads that seemed like a good idea at the time, but that the kids wouldn’t eat. The food was too expensive or you just thought it too wasteful to chuck it, but no one will eat it. So what do you do?

Pudding Recipe


1. one pound of assorted cheap cookies, donuts, quick breads. Any one of them, or an assortment to make a pound
2. One quart (4 cups) milk


1. Break the cookies, breads, whatever you are using into pieces and fill up casserole dish.
2. Pour the milk over the top.
3. Use a spoon and lift the cookies a bit to allow the milk to soak in and to settle around the spaces.
4. Place the casserole in the over and set for 350° F for about 30 minutes.
5. Remove from the oven and allow the pudding to rest for about 15 minutes before serving.

If you like, you can make a sauce to spoon over the top. A traditional sauce for bread pudding is rum or bourbon sauce. Since you will probably be serving this to your kids, maybe that is not such a good idea.


What about some lemon sauce? To make a nice warm lemon sauce, you will need:
1. ½ cup fresh lemon juice
2. ½ cup water
3. ½ cup sugar (you can add more to taste)
4. one egg yolk


1. Using a wire whisk, whip the water and egg yolk together. Whisk in the lemon juice and sugar.

2. In a small pot, put a few inches of water and bring to a low boil. Place the bowl with the lemon-egg mixture over, not in the water, and whisk it constantly until the sauce begins to thicken.

3. Be careful not to allow the egg to cook. Otherwise you will wind up with scrambled lemon juice. Not good.


  • You can vary the sauce by using orange instead of lemon juice, or half lime and half lemon juice.
  • If you want some extra lemon flavor, put a little lemon zest over the top of the pudding one you spoon the sauce over the top.
  • Best of all, you can serve this with a scoop of ice cream, and a squirt of chocolate syrup in the event lemon isn’t your thing.

Easter Nest Cookies Recipe

Easter is coming fast! Are you ready? Here is a quick dessert recipe that is both delicious and easy to make!

If you do make this recipe, please take a picture and share it with us! We’d love to see your creations! :) You can even add your pictures to our Facebook or Flickr pages. Have fun and Happy Easter!


– 1 package (16 oz) Pillsbury® Ready To Bake!® sugar cookies
– 1 container (12 oz) fluffy white frosting
– 1 cup flaked coconut
– Food color
– Jelly beans

Easter Nest Cookies. Photo courtesy of


1. Heat oven to 350° F. Bake cookies as directed on package. Cool completely.

2.Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.

3.Top with jelly beans or candy coated chocolate peanut candy.