Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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I need the recipe for icing or cake frosting?

I need the recipe for cake icing or cake frosting because i want to make it for halloween and please tell me ingredients and how it is prepared…


8 Responses to I need the recipe for icing or cake frosting?

  • Anonymous says:

    The only one I know off the top of my head is the cream cheese frosting that we use at work for cinnamon rolls and carrot cake. It’s awesome:
    cream 1/2 lb softened butter with 1 lb cream cheese til fluffy, add 1 tsp vanilla, couple Tbsp milk and about 2 lbs powdered sugar. Beat until well combined. You can add or reduce milk for desired consistency.

  • Snowflake says:

    go to Wilton.com and get the recipe there; I have used that recipe and it’s good

  • redjalepeno says:

    One cup sugar and a package of cream cheese. whip together and top! Awesome!

  • amy b says:

    Buy a box of powered sugar. It has a basic recipe on it for frosting. You will need butter and about a Tbs of milk and a tsp of vanilla.

  • roseblossom1717 says:

    The reciope for a simple icing is Confectioners sugar and water. (add ingredients to the consistancy you want.

    The recipe for a basic butter cake frosting is

    2 tablespoons butter
    1 cup confectioners sugar
    2 tablespoons milk, cream, sherry, rum or brandy
    1/2 teaspoon vanilla
    Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.

    Add Flavorings ad desired. If you have a specific flavor in mind…feel free to email me at roseblossom1717@yahoo.com or aim me at Purplerozes2884

  • PiscesLady says:

    white powdered sugar, melted margarine, vanilla (or other flavorings you may like-nutmeg, cinnamon, orange, etc). i make it by scratch-start with a very small bowl, add your main ingredients & mix till desired consistency, then add small amounts of any other flavorings to find the desired taste. from there you will get an idea of the amounts you will need for a larger amount. this will make a nice icing-good luck

  • Sugar Pie says:

    Vanilla Buttercream Frosting

    Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

    1 cup (2 sticks) unsalted butter, softened
    6 to 8 cups confectioners’ sugar
    ¼ cup milk or less, depends upon thickness desired
    2 teaspoons vanilla extract

    Place the butter in a large mixing bow and beat until fluffyl. Add 4 cups of the sugar and then half the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

    Chocolate Buttercream Frosting

    1/2 cup butter, softened
    2/3 cup cocoa powder
    ½ tsp. instant coffee granules
    2 teaspoon vanilla
    3 cups confectioners’ sugar
    6-8 tablespoons water, depending upon thickness you want

    With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners’ sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.

    Peanut Butter Icing:

    1 cup confectioners’ sugar
    1 cup creamy peanut butter
    5 Tbsp. unsalted butter, at room temperature
    3/4 tsp pure vanilla extract
    ¼ tsp kosher salt
    1/3 cup heavy cream
    Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

    — Ina Garten


    This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

    2/3 cup water
    4 tablespoons meringue powder
    12 cups sifted confectioners’ sugar
    1-1/4 cups shortening
    3/4 teaspoon salt
    1/2 teaspoon almond flavoring
    1/2 teaspoon clear vanilla flavoring
    1/4 teaspoon butter flavoring

    Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

    YIELD: 7 cups icing.

  • thatgirlda1philly says:

    3 cups powdered sugar
    1/3 cup butter
    1tsp vanilla extract
    2-3tbsp milk
    Combine. You might need an electric mixer of some sort.
    Tah dah! Buttercream frosting. Add cocoa powder to taste, if you want chocolate. Add more or less milk, depending on the consistancy you want it.

    ¾ BOX 10X SUGAR

    Buttercream Icing

    1/2 cup shortening
    1/2 cup butter, softened
    1 teaspoon vanilla extract
    4 cups confectioners’ sugar
    2 tablespoons milk

    In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

    Use food coloring to color frosting.

Halloween Books