Need frosting recipe for two layered cake?

Im making a two layered cake for my sons first birthday. One is chocolate, the other vanilla with a raspberry filling. I need a recipe for frosting that will go great with the cake. Thanks so much!Need frosting recipe for two layered cake?
Not sure what you mean, are you making two cakes?Or one cake with the two different flavors?If it's one cake then I'd just go for a basic butter cream so the flavors don't get lost in each other , with the chocolate,vanilla, and raspberry.If it's two cakes, the chocolate cake I'd do a peanut butter cream and the vanilla with raspberry try a lemon flavored icing.


Basic butter cream icing


1/2 cup real butter (room temp)


1/2 cup crisco (generic is fine)


1 teaspoon vanilla


4 cups powdered sugar (more or less depending on the humidity)


3-5 tablespoons 1/2n1/2


cream butter and crisco. add vanilla. Slowly add 1 cup sugar and 1 teaspoon 1/2n1/2 at a time until all is added.(You may not need all the 1/2n1/2 depending on the humidity , judge on the thickness and stiffness of the icing.After you have finished adding the last of the sugar and 1/2n1/2 turn up mixer to high and let whip for a minute or two and the icing will get real light and fluffy.Need frosting recipe for two layered cake?
Any of these will work good for a chocolate/white cake.





Boiled Icing





1 c. sugar


1/2 c. water


1 tablespoon light corn syrup


2 egg whites


1 tsp. vanilla





Combine the sugar, corn syrup and the water in a quart pot.





In a separate mixing bowl, whip the egg whites until they are stiff and hold a peak. Set aside.





Bring the sugar mixture to a boil and then to 238 degrees F.





Pour the hot syrup over the egg whites in a steady thin stream, beating constantly.





Add the vanilla and beat until cool and of spreading consistency. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread over your next cake and enjoy!





Boiled Icing 2





1 c. sugar


1/2 c. water


1 tsp. white vinegar


2 egg whites


1 tsp. vanilla





Combine first three ingredients in heavy sauce pan. Stir until sugar is dissolved. Cover, bring to boil and cook for 3 minutes. Uncover and let boil to soft ball stage. Beat egg whites and 1 tablespoon cold water until stiff. Add hot syrup and vanilla gradually. Beat until icing stands in soft peaks. Put on cake.








Fluffy Boiled Icing





* 1 cup white sugar


* 1/3 cup water


* 1 tablespoon light corn syrup


* 1/8 teaspoon salt


* 2 egg whites


* 1 teaspoon vanilla extract


* 3 tablespoons confectioners' sugar





1. Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).


2. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Butter cream


8 oz/250 g confectioner's sugar, 8 oz/250 g butter, vanilla


Cream the butter with the confectioner's sugar and add vanilla





Sugar icing/


15 oz/420 g sugar, 1 cup water, a few drops lemon juice


Boil the sugar with 1 cup of water until the syrup thickens and sticks to the spoon. Add a few drops of lemon juice. When the mixture is warm, beat as for sherbets, without letting it harden. When still soft, cover the cake with it. You can color this icing with food coloring.
See what you find on these site.





http://recipes.lovetoknow.com/wiki/Categ鈥?/a>


http://www.martinsburg.com/wv.recipes/fr鈥?/a>


http://www.recipes4cakes.com/frostings/